2 c Granulated sugar
1/2 c Butter - (1 stick); softened
3 Eggs
3 tb All-purpose flour
1/4 ts Salt
1 c Buttermilk
1 Nine-inch unbaked pie crust; with edges of crust Crimped high
1/2 c Chopped pecans; toasted
Preheat oven to 300 *. In a large mixing 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 dry ingredients into butter mixture. Beat in buttermilk until mixture is well-blended. Pour filling into crust. Sprinkle toasted pecans over filling. Bake for 1 hour and 15 to 20 minutes or until filling is set. Let cool. Store pie in refrigerator. To toast chopped pecans, spread evenly in a shallow baking pan. Bake in a 350* oven for 5 to 10 minutes or until browned, stirring once or twice during baking.
1/2 c Butter - (1 stick); softened
3 Eggs
3 tb All-purpose flour
1/4 ts Salt
1 c Buttermilk
1 Nine-inch unbaked pie crust; with edges of crust Crimped high
1/2 c Chopped pecans; toasted
Preheat oven to 300 *. In a large mixing 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 dry ingredients into butter mixture. Beat in buttermilk until mixture is well-blended. Pour filling into crust. Sprinkle toasted pecans over filling. Bake for 1 hour and 15 to 20 minutes or until filling is set. Let cool. Store pie in refrigerator. To toast chopped pecans, spread evenly in a shallow baking pan. Bake in a 350* oven for 5 to 10 minutes or until browned, stirring once or twice during baking.
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