s Buttermilk Pecan Pie s   



Yields: 8 Servings

Ingredients

Buttermilk Pecan Pie Crust
1 1/4 cups sugar
4 large eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
6 tablespoons unsalted butter melted, slightly cooled
3/4 cup buttermilk
1 cup chopped pecans


 
Instructions
 Prepare Buttermilk Pecan Pie Crust.

Preheat oven to 350F

Whisk sugar, eggs, flour, vanilla, and salt in large bowl to blend. Gradually whisk in butter. Add buttermilk and whisk until well blended. Pour filling into crust. Sprinkle pecans over filling.

Bake pie until filling is puffed and tester inserted into center comes out clean, about 50 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover and store at cool room temperature.)

Per Serving (excluding unknown items): 536 Calories; 33g Fat (55.2% calories from fat); 7g Protein; 54g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.

Bon Appetit, November 1995, pg. 21-22

Cuisine :   Dessert    

Main Ingredient :  

This is the Pecan Pie at Marie's Airport Cafe in Ottumwa, Iowa. It has a sweet custard filling and is topped with lots of chopped pecans. New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 8
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.