Shelly's Recipe

PECAN TOPPED BUTTERMILK PIE - Easy

Category: Pies - Miscellaneous

2 cups sugar
1/2 cup butter, softened
3 eggs
3 tbsp all-purpose flour
1/4 tsp salt
1 cup buttermilk or sour milk*
1 single-crust pie shell
1/2 cup chopped pecans, toasted

In a large bowl, gradually beat sugar into softened butter until mixture is well blended. Beat in eggs, one at a time, and 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 pie crust. Sprinkle pecans over the filling. Bake at 300 for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator.