Buttermilk Pecan Pie

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1/2 cup butter or margarine
2 cups sugar
5 eggs
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 unbaked pastry shell (10 inches)

In a mixing 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-F for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Source: Taste of Home
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