Happy Boxing Day, everyone! It’s insane to me that Christmas has come and gone.
Similar to my thoughts on blondies, I’d never met a pecan pie that wasn’t much too sweet. And yet pecan pie is so tasty, I could never resist having a piece when it’s available. When Thanksgiving rolled around, I went on the hunt for a less-sweet pecan pie recipe. I found P. Allen Smith’s recipe, courtesy of this funny blog post. Candied pecans? Buttermilk? I’m in.
The recipe is really very simple. The buttermilk pie filling is a one-bowl recipe with no mixer needed. And the candied pecans are easy to make as well. I cut the sugar in the pie filling by 1/4 cup and cut a little of the sugar from the pecan topping.
For Thanksgiving, I made these into mini tarts. They make a great hors d’oeurvre or dessert finger food. I made the full-size pie version for Christmas. The candied pecans are a good foil for the tang of the buttermilk pie filling. Rave reviews! I do prefer the tartelette version since they’re simpler to transport and eat. But of course there’s more labor involved.