Discover the ultimate buttermilk pecan pie recipe! Indulge in a perfect blend of sweet and nutty flavors for a delightful dessert experience.
Indulge in the Perfect Blend of Creamy Buttermilk and Crunchy Pecans
American Buttermilk Pecan Pie is a delightful twist on the traditional pecan pie, combining the richness of pecans with a tangy buttermilk filling. The ingredients for this classic dessert include a pie crust, whole pecans, large eggs, granulated sugar, dark brown sugar, softened butter, buttermilk, vanilla extract, salt, all-purpose flour, and an egg wash for that golden finish. This recipe highlights the importance of using quality ingredients to enhance the flavors and create a pie that is both satisfying and memorable.
To ensure the best pie crust, several tips can be employed, such as preparing the crust from scratch and utilizing specific techniques for rolling and baking. The process of preparing the pecans and making the buttermilk filling is crucial, as it brings together the various elements to create a deliciously balanced pie. The filling is then poured into the prepared crust, and the pie is baked to perfection, resulting in a dessert that will surely impress at any gathering.
Indulge in a Heavenly Fusion of Creamy Buttermilk and Crunchy Pecans!
Hi W Bakers I’m excited about this week’s recipe for a buttermilk peacon pie it is a Twist on the traditional but fantastic and a great holiday pie this is not a complicated pie the first thing that I did this morning was I made my pie cross now I have made this a million times in videos so you can go check those out but what I wanted to do in.
This video is give you my five tips for making the best pie crust so here they are tip number one use a food processor to make your pie crust I’ll tell you why so much faster and because you’re not touching the dough with your fingers it doesn’t get buery and oily it yields you a really tender pie crust so use that sucker like nobody’s business this.
Holiday season number two double triple quadruple your pie recipes make them in advance wrap them up keep them in the freezer and then you have them ready to go pie cross freezes beautifully and it is just like new when you go to bake it tip number three use salted butter in your pie crust this makes all the difference a little bit of added flavor.
Flavor I also will recommend using a European buter like Irish buter because it has a higher fat content and less water which just yields you like the best pastry number four not everybody knows this add a little bit of acid into your pie crust just a teaspoon of lemon juice or even vinegar will actually tenderize the flour in your pie crust.
Making it so crumbly and just really flaky and beautiful tip number five and this is important one too much water please do not add too much water to Your Pie cross if you do you end up with a soggy dough and it will shrink a lot once you bake it you want as little water as possible just so you can bring your dough together then roll it out.
Okay so I’m going to pop this into the fridge while we make our filling this is my best ever pie crust recipe which has loads of five star reviews I also have a fantastic buttermilk pastry on there I have a Sarah cream one I’ve got a creamed one like really lots of options so check out biggerbolderbaking.com okay filling like I said this is a.
Buttermill peacon pie so we’re going to toast our nuts beforehand if you don’t do this you don’t get the Lovely um caramel kind of like Hickory flavor that you normally do from a peacon so always when you’re baking toast your nuts beforehand and it just makes the world of difference to your recipe so you want to pop these.
Into the oven 350° fhe 180° C for roughly around 10 to 12 minutes um get them nice and golden and toasty and then they’ll be ready to be chopped so our nuts are lovely and toasty they smells so good peans are definitely one of my favorite nuts now all you want to do is just chop them roughly and just so you know when you’re.
Chopping them do them by hand and get big bits and small bits we don’t want a loads of really fine peacon we want texture in our pie now I am a little bit biased to a peacon pie because when it comes to the holiday season I’m definitely more team peacon than I am pumpkin I didn’t grow up with pumpkin so I still find it a little bit odd.
Sometimes not every time but sometimes like I’m eating vegetable pie but anyway um but definitely like a maple salty caramelly kind of a pie is like right up my alley and with the addition of the buttermilk it makes it a little bit creamy but also gives it a little bit Tang which H just works so well because you know we have a lot of um sugar in.
Here and it just balances the sweetness so just like this big lumps small bits we’re going for texture lovely okay so those are our peons now let’s talk filling so I have some eggs here this is similar to a peacon pie it is a custardy kind of a base so it’s going to bake up with that kind of jiggle in the slice you know the.
Way it kind of gets thick and custardy have brown sugar in there you have to have brown sugar we have white sugar just to give us those lovely molassy flavors give those a whiskey whisk all by hand just make sure there’s no lumps in that brown sugar lovely into this let’s add in some softened busher now you want really softened busher for.
This recipe cuz this is what we’re going to do with our whisk we’re just going to whisk it in to the pie filling so you don’t want it melted it needs to be soft enough so it will just cream right in there and just whisk it until it’s smooth and combined next up salt always really compliments the nuts and.
It’s also going to complement the vanilla that we’re adding in next lovely and then the star of the show here buttermilk you know buttermilk is such a common ingredient in Ireland and often in Europe you know we use it for bread making different kind of cakes and stuff like that I think it is kind of the unsung hero when it comes to.
Baking cuz it is like it’s an easy ingredient to find it also is like inexpensive you can also make it use my homemade recipe all you need is milk and a little bit of acid like lemon juice and you can make your own at home but it like it tenderizes cakes it adds a flavor to pies it makes Incredible pie crust it makes lovely bread for Irish.
Soda bread like it really is like such an invaluable ingredient that I don’t think gets enough Lime Light ever so whisk that in there and then lastly we are going to scatter over a little bit of just regular flour plain flour allpurpose flour and then just whisk that in just kind of scatter it over it’ll kind of combine easier and whisk.
Not with a wooden spoon or anything here you need a whisk just whisk that in until it’s lump free and that is what with the eggs is going to set that kind of butter milky filling if you are gluten-free and you had a glutenfree pie crust which I do have on the website by the way a fantastic gluten-free pie crust you can.
Use a gluten-free uh one for one allpurpose flour blend now chenet nuts all of them in there and then just mix them all together our filling didn’t take much at all I B my pie crust back in it’s always nice to chill a pie crust before you bake it to make sure that the buter and everything is hard in goes our pie filling it’s a big one don’t be.
Afraid fill it all the way to the top there because there’s nothing I hate more than a pie with a miserable amount of filling that’s not true there’s there’s wor things in the world than a pie with a small amount of pilling but I think we can all agree it’s pretty bad it’s pretty sad on Thanksgiving day when you you get a pie that is like not the.
Perfect pie that you’re waiting for all year long and then the last thing we want to do is just to brush our pie crust Amy my culinary assistant who also is on uh my podcast need to know with me she always likes to do this before we add in the filling and I told her I was going to do that and I didn’t do it and.
Now we’re just not going to tell her that I made a mess but it is easier sometimes if you do it before the filling goes in that’s it gorgeous I’m really excited for you guys to see what this looks like when it comes out of the oven let’s get it in there so bake Your Pie at 350° fah 180° C for roughly an hour to 10 to 20 minutes it does take.
Some time this is a big old pie so I have a baking tray in my oven right now and the reason I do this is because when you’re making a pie especially a big one like like this to avoid a Soggy underbaked Bottom put your pie on a preheated tray so during the baking time it will help crisp the pie from underneath and it will make the world of.
Difference so do that this holiday season that’s your sixth tip for today and that’s a good one so don’t forget that our pie is done and it looks beautiful and it actually smells amazing in here just like the holiday season so what you want to do is let this pie cool down at a room temperature what I like to do is actually make it the day before.
Which makes it so much easier to cut and then when you’re ready to enjoy it cut yourself a nice big slice and when you lift it up you can see that beautiful thick peacon filling with all the buttermilk and all the yummy ingredients we put in this pie is the best of both worlds cuz it has a soft filling but then you have the crunch from the peacon.
So you get like lovely texture and then you get a crisp pastry so all of those things together just make for a really lovely dessert I can smell the fragrant pecans because we toasted them before baking which really makes all the difference sometimes I find peacon pie can be a little bit sweet but with the addition of Buttermilk in here that.
Zippy tanginess cuts through the sugar and it just really actually complement the peacon it get such wonderful flavor if you’re in the mood for some more holiday baking then stick around because I’ve got hours of content for you to check out I’ll see you back here again same time same place next week
