I just couldn’t help myself, guys. One more Thanksgiving recipe. I got this idea for “buttermilk pecan pie bars” the other day and couldn’t shake it until seeing these babies to fruition.
Speaking of babies….
Just kidding, still pregnant.
Who knows, maybe this was the kicker!? Baby knew these delicious bars needed to be in our lives so she held out. So sweet of her. But okay, gigs up, we’re ready for you now! However, I have a feeling she’s going to keep holding out for the whole Thanksgiving lineup…we’ll see.
I have always loved buttermilk pie AND pecan pie (my top 2 Thanksgiving pie picks), so I figured why not roll them into one AND in a “bar” form. You could absolutely still make this as a regular pie, but I figured if I was already shaking things up, why not keep at it?
Buen provecho and Happy Thanksgiving, y’all!
- Recipe for 1 pie crust (or storebought)
- 3 eggs
- ¾ cups sugar
- ½ cup brown sugar
- 3 Tablespoons flour
- ¾ stick butter, softened or melted
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- 1 cup pecans
- Preheat oven to 300ºF. Press pie dough into the bottom of a greased 8 X 8 casserole dish/pan. Use a fork to poke dough in 5 or 6 places. Bake for about 15 minutes.
- In the meantime, mix together eggs, sugars, flour, butter, buttermilk, vanilla, cinnamon, and salt with a whisk or mixer until fluffy. Pour on top of par-baked pie crust.
- Layer pecans on top of egg mixture. Bake for 1 hr 15-30 minutes until the pecans have totally disappeared, the center doesn't jiggle and the top is crackling.
- Let cool for an hour before cutting and serving. Serve with fresh whipped cream.