KitchenMagician's Recipe

NUT PIE - PECAN BUTTERMILK

Category: Cream, Custard & Nut Pies

Makes 8 servings.

1 pastry shell (9 inch), unbaked
2 c. granulated sugar
1/2 c. butter, softened
3 eggs
3 T. all-purpose flour
1/4 tsp. salt
1 c. buttermilk or sour milk*
1/2 c. chopped pecans, toasted

Preheat oven to 300F.
In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
Beat in eggs, one at a time, beating well after each addition.
Combine flour and salt. Gradually beat flour mixture into butter mixture.
Beat in buttermilk until mixture is well blended.
Pour into pastry shell. Sprinkle pecans over filling in pastry shell.
Bake a 300F for 75 to 80 minutes, or until the buttermilk filling is set. Cool. Refrigerate until serving time.

*To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup.
Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.