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BUTTERMILK PECAN PIE

BUTTERMILK PECAN PIE
Mrs. Harvey P. Miller

? C. butter
2 C. sugar
5 eggs
2 T. all-purpose flour

1 tsp. vanilla extract
1 C. buttermilk
1 C. chopped pecans
1 10″ unbaked pie shell

2 T. lemon juice

In a mixing bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each
addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie
shell.
Bake at 325? for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator. Yields 8
servings.

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