Print Recipe

P. Allen Smith's Buttermilk Pecan Pie

This easy to make recipe came from P. Allen’s old Family cookbook. Surprise your guests with this twist on a classic buttermilk pie.
Prep Time45 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: Buttermilk Pie, Pecan Buttermilk Pie, Pecan Pie
Servings: 8
Author: P. Allen Smith

Ingredients

  • 1 pie crust

Glazed Pecans Ingredients

  • 1 cup pecan halves
  • 1/4 cup light brown sugar firmly packed
  • 1/4 cup dark corn syrup

Pie Filling Ingredients

  • 1 stick butter melted
  • 1 1/2 cups sugar
  • 3 eggs beaten
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup buttermilk

Instructions

Glazed Pecans Instructions

  • Preheat the oven to 350°F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
  • Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.
  • Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool. Store the glazed pecans indefinitely in an airtight container at room temperature.

Pie Instructions

  • Leave the oven at 350°F. Combine all the filling ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
  • Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

Notes

Pat's Tip- Bake the pie for about 40 minutes and then add the pecans to help prevent them from sinking down into the pie filling.