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BUTTERMILK PECAN PIE | |
1/2 c. butter 1 1/4 c. sugar 2 tsp. vanilla 3 eggs 2 tbsp. flour 1/4 tsp. salt 1 c. buttermilk 1 c. chopped pecans 1 (9 inch) unbaked pie shell Preheat oven to 300 degrees. Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla. Stir in eggs, one at a time. Combine flour and salt; add small amount to mixture at a time. Stir in buttermilk. Sprinkle chopped pecans in bottom of pie crust, then pour the custard mixture over the chopped pecans. Bake for 1 1/2 hours. This is best served at room temperature. I also like to pour the custard mixture into the unbaked shell and then cover the custard with the chopped pecans. |
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