Buttermilk Pecan Pie Recipe
You've found it: the be-all and end-all buttermilk pie recipe!
I am giddy to share my first recipe with y'all! I promise this one won't disappoint. I made this buttermilk pie for my husband when we were dating and I think it might have helped him decide that I was a keeper! I had to redeem myself from the crunchy rice incident, but that is a story for another time!
I have quite the sweet tooth, like my mom, who used to ask for the corner piece of the birthday cake to get the extra icing! This is one of my favorite desserts and it is by far the easiest to make. It's a go-to recipe for the busy, mulit-tasking woman who just doesn't have time to make a three-layer cake from scratch for the church potluck this Sunday! Isn't that most, if not all, of us?! I started making Paula Deen's buttermilk pie in college and tweaked it only a touch to arrive at the recipe I'm sharing today. You can never have too much vanilla... just saying!
Post a comment and let me know what ya think! Any and all feedback or questions are absolutely welcome here! I am still an amateur in the kitchen, so I'd be happy to learn something new from all of you!
Notes: My oven cooks quickly, so I remove the pie from the oven after about 40 minutes! I then allow it to cool for 5 minutes and put it straight into the refrigerator because I'm the weird girl who prefers to eat it cold! This pie can also be turned into an easy, thoughtful gift by tying some ribbon around it and inserting some plasticware, like I did in the photo below!
Oh My Buttermilk Pecan Pie
Yields 6-8 servings
1/2 cup Bisquick
2 tsp. vanilla extract
1/3 cup butter, melted
1 1/2 cups sugar
1 cup buttermilk
3/4 cup pecans, toasted
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