This easy to make recipe came from P. Allen’s old Family cookbook. Surprise your guests with this twist on a classic buttermilk pie.
Keyword: Buttermilk Pie, Pecan Buttermilk Pie, Pecan Pie
Author: P. Allen Smith
Glazed Pecans Ingredients
1/4cuplight brown sugarfirmly packed
1/4cupdark corn syrup
Pie Filling Ingredients
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.
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.
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.