Friday, March 9, 2012

BUTTERMILK PECAN PIE

1 stick butter
2 cups sugar
5 eggs
2 tbsp all-purpose flour
2 tbsp lemon juice
1 tsp vanilla
1 cup buttermilk
1 cup coarsely chopped pecan
1 9-inch deep dish pie shell, unbaked

Cream together the butter and sugar.  Add the eggs, one at a time, beating after each addition.  Add flour, lemon juice, vanilla, and buttermilk; blend well.  Stir in the pecans.  Pour the filling into the pie shell and bake at 325 degrees for 55 minutes.

Note: File photo

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