Buttermilk Pie with Caramelized Pecans

Circle B Kitchen

Serves 8.

3 large eggs, lightly beaten

3 tablespoons all-purpose flour

1 cup sugar

1 1/2 cups low-fat buttermilk

1/2 cup (1 stick) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1 pie crust (here’s mine), fitted into a 9-inch pie plate, well chilled

1/2 teaspoon ground nutmeg

Caramelized Pecans for topping (see below)


Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.

Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature, topped with the caramelized pecans.

Caramelized Pecans

Nonstick vegetable oil spray

3 tablespoons light corn syrup (I use this)

1 1/2 tablespoons sugar

3/4 teaspoon salt

1/4 teaspoon (generous) freshly ground black pepper

1 1/2 cups pecan pieces

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 3 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Makes 1 1/2 cups.