3 c. sugar
6 tbsp. flour
1 1/2 c. buttermilk, divided
5 eggs
1/2 c. butter, melted
2 tsp. vanilla
2 unbaked 9-inch pastry shells
1 c. chopped pecans

In a bowl, combine sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in butter and vanilla. Divide evenly among pie shells. Top with pecans, if desired.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake for 25 to 30 minutes longer or until a knife inserted near center comes out clean. Cool completely. Store in refrigerator.