- 8
- 15 mins
- 70 mins
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Ingredients
- 1/2 cup 1/2 cup butter, softened
- 2 cups 2 cups sugar
- 5 large 5 large eggs
- 2 tablespoons 2 tablespoons all-purpose flour
- 2 tablespoons 2 tablespoons lemon juice
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup buttermilk
- 1 cup 1 cup chopped pecans
- 1 1 unbaked pastry shell (10 inches)
Preparation
Step 1
In a bowl, cream butter and sugar. Add eggs, one 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.
Yield: 8 servings.
Originally published as Buttermilk Pecan Pie in Reminisce
November/December 1993, p51