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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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A few years ago, my Husband (then boyfriend) requested pecan pie for his birthday. I found this recipe in an old Southern Junior League cookbook my mom gave me. It sounded good because it looked like it would be less sweet and syrupy than the usual and I was right! We liked it so much I told my mom about it and last year when the pecans came in, my dad requested she make this pie over and over. It says it is the family recipe prepared by a US Navy chef who cooked for such dignitaries as Harry S Truman and he refused to share this recipe until his retirement, when he allowed it to be published in a Navy newspaper. I'll list the recipe just as printed, however, I like to add more pecans (like twice as much). Ingredients:
1/2 cup butter |
2 cups sugar |
2 teaspoons vanilla |
3 eggs |
3 tablespoons flour |
1/4 teaspoon salt |
1 cup buttermilk |
1/2 cup chopped pecans |
1 9 unbaked pie shell (use the kind you roll out) |
Directions:
1. Preheat oven to 300 degrees.
2. Cream butter and sugar, adding 1/2 cup sugar at a time.
3. Blend in vanilla. Stir in eggs one at a time. Combine flour and salt; add a small amount at a time.
4. Stir in buttermilk.
5. Sprinkle pecans in bottom of pie crust, pour custard over the pecans, and bake 1 hour and 30 minutes.
6. Best served at room temperature.
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