My bride found this new (to us, anyhow) pie recipe and made it for our Christmas Eve table fare.
It is much different from the typical pecan pie we all know. It is a fair bit less sweet and has a similar texture to a rhubarb/custard pie. My wife used Splenda rather than sugar and Splenda brown sugar in place of the light brown sugar (I am diabetic). She also thinks you could subtitute molasses for the dark corn syrup. Kinda depends what you like . . . Enjoy.
Buttermilk Pecan Pie
* 1/4 cup firmly packed light brown sugar
* 1/4 cup dark corn syrup
* 8 TBS butter, melted
* 1 1/2 cups sugar
* 3 eggs, beaten
* 1/4 cup all-purpose flour
* 1/2 tsp salt
* 1 tsp vanilla extract
* 1 cup buttermilk
* One 9-inch pie crust
* 1 cup pecan halves
Preheat the oven to 350 degrees F. 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 about every 4 minutes, for 12 to 15 minutes or until the glaze thickens.
Remove the pecans from the oven and spread in a single layer in parchment paper. Let the pecans cool completely, separating them as they cool.
Lower oven temperature to 325 degrees F.
Combine the remaining ingredients in a mixing bowl and pour into the unbaked pie shell. Scatter the glazed pecan halves evenly over the top of the pie filling.
Bake for 50 minutes to one hour, or until set. Cool the pie on a wire rack and serve at room temperature.
