Traditional pecan pie is hard to beat. There’s a part of me, though, that cringes a little at the thought of all that HFCS floating around (even Karo realizes people are getting to be more anti-HFCS – they’ve come out with a product that doesn’t contain any. That’s just ‘regular’ corn syrup now.).
I would guess that the vast majority of pecan pies made during this season are made with Karo syrup, but it doesn’t have to be that way. You can use brown sugar like and no syrup in this Imperial Sugar recipe
, or cane syrup like in this Steen’s recipe
, but I like to make it *really* different and use buttermilk.
Well, the base is buttermilk and it’s sweetened with regular white granulated sugar. I promise, though, even if you don’t like buttermilk you would never realize that it’s an ingredient. If you’re thinking to yourself that this is just chess pie with pecans…you’re right!
Pie crust (make your own or cheat) – if you’re using the regular-depth pie shells, this recipe will make two pies. If you use deep dish it will make one pie with maybe a teensy bit left over.
1/2 cup butter
2 cups sugar
2 tbsp flour
dash of salt
1 cup buttermilk
couple handfuls of pecan halves
Preheat oven to 325*.
In the Kitchenaid, mix together the butter and sugar until it is light and fluffy:
Put the mixer on low and add in all the other ingredients except the pecans. Get everything well incorporated but don’t mix more than is necessary.
Put a couple handfuls of pecan halves in the bottom of the pie shell:
Pour the pie filling on top – the pecans will start to float up to the top. Place in the 300* preheated oven.
Start checking on it at 50 minutes – it will be done anywhere from one hour to an hour, twenty minutes. It will need to set at least an hour on the counter to really cool off and come together before it can be sliced. Oh it’s so good!!