Suddenly a pie appears before me. It looks like a pecan pie, so I admire it then ignore it while we are chatting about gardens, gardening, and garden living, topped with a side of manure discussion. The conversation alone had me in heaven.
Then I take a bite of the pie.
My eyes get very wide. I chew slowly and forget everything we’re talking about. I interrupt my neighbor, look at him with intensity and say, “OH. MY. GAWD.” Angelic choirs are singing joyous pie songs. This is not a pecan pie – it is manna from heaven. No. It is the best pie I have ever tasted. This pie is better than sex and I am not even exaggerating.
Slowly I turn to my other neighbor at the table and say, “OH. MY. GAWD.” Then I make everyone stop talking and take a bite. Everyone says, “OH. MY. GAWD.” Then there’s silence as we silently and ecstatically enjoy the pie while giving each other intense looks and rolling our eyes in pleasure.
I asked P. Allen Smith about the pie and he called the pie “Crème Brulee’s Culinary Cousin”. It is an old family recipe which he has published in his latest cookbook, P. Allen Smith’s Seasonal Recipes From The Garden. I asked permission and he suggested I share the recipe from the book with my readers (the recipe is below).
Special thanks to fellow writer, Carolyn Binder from Cowlick Cottage Farm Blog for the photo. I was too busy eating to snap a picture. Enjoy!!
How To Make Buttermilk Pecan Pie
- 8 tablespoons (1 stick) butter, melted
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 premade pie crust, unbaked
- Glazed Pecans (recipe follows) chopped
Preheat the oven to 325F.
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.
Makes about 1 1/4 cups
- 1 cup pecan halves
- 1/4 cup firmly packed light brown sugar
- 1/4 cup dark corn syrup
Preheat the oven to 350F. 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.
*Note – Because the FTC requires it, I am noting that attendees at #G2B12 Blogger Event including myself received transportation, accommodations and meals during the event. Event sponsors provided samples and product giveaways at no cost or obligation. All opinions are my own.