Buttermilk Pie with Pecans

This pie is easy to mix up with on-hand bare-bones ingredients from your kitchen. You will blind bake this pie shell. I recommend the metal pie beads on a chain.  They lay in the pie easily and are easy to lift and remove from the pan. By blind baking the crust, the crust stays flaky while baking this ever-so-rich and decadent southern taste of hospitality. You will find all your pie baking needs at Kitchen Kneads. 

Buttermilk Pie with Pecans

• Pastry for single crust pie (9 inches)
• ½ cup butter softened
• 1 ¾ cups sugar
• 3 large eggs
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat the oven to 425 degrees F. Fill your fluted pie shell with pie weights. These weights can be traditional pie weights, dried beans, or uncooked rice.  Line the pastry with parchment paper for easy removal if not using the beaded necklace.
2. Place the unbaked shell on a baking sheet. Bake until the edges are light golden brown, 15 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325 degrees F.
3. In a large bowl, beat the butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt, gradually stir in buttermilk and vanilla.
4. Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.

Source:  Taste of Home