Salted Caramel Buttermilk Pie
This culinary creation melds the classic coziness of buttermilk pie with the luxurious touch of salted caramel and pecan streusel, culminating in a dessert experience that is both lavish and gratifying. Bon appétit.
Servings 8 people
Ingredients
For the Pie:
- 1 9- inch pre-made deep-dish pie shell
- 1/2 cup softened butter
- 1 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the Pecan Streusel:
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons softened unsalted sweet cream butter
- ½ teaspoon ground cinnamon
- 1 cup chopped pecans
- ¼ cup salted caramel sauce
- 1 disposable piping bag
Instructions
- Preheat your oven to 350°F (177°C).
- In a large mixing bowl, beat together the softened butter and sugar until creamy. Add in the flour, salt, and eggs, blending until smooth. Incorporate the buttermilk, lemon juice, and vanilla extract; blend thoroughly. If the mixture appears curdled, continue to blend until it smooths out.
- Pour the filling into the pre-made 9-inch deep-dish pie shell. Place the pie pan on a cookie sheet and transfer it into the preheated oven. Bake for 30 minutes.
- In a medium bowl, pinch together the light brown sugar, flour, softened butter, and ground cinnamon. Add the chopped pecans and mix until a crumble forms.
- After 30 minutes of baking, remove the pie from the oven and evenly distribute the pecan streusel on top.
- Return the pie to the oven and continue baking for an additional 20 minutes.
- Allow the pie to cool on a wire rack for approximately 30 minutes.
- Fill a disposable piping bag with the salted caramel sauce. Cut the tip of the bag and drizzle the sauce evenly over the cooled pie.
- Once the caramel sauce has set, the pie is ready to be sliced and served.