Name: Buttermilk Pecan Pie
Ingredients: 1 Pastry shell; unbaked (9"); 1/2 c Butter; 2 c Sugar; 2 ts Vanilla extract; 3 Eggs; 3 tb Flour; 1/4 ts Salt; 1 c Buttermilk; 3/4 c Pecans; chopped (to 1 cup)

Hence that dread and amazement with which as Scripture uniformly relates, holy men were struck and overwhelmed whenever they beheld the presence of God. When we see those who previously stood firm and secure so quaking with terror, that the fear of death takes hold of them, nay, they are, in a manner, swallowed up and annihilated, the inference to be drawn is that men are never duly touched and impressed with a conviction of their insignificance, until they have contrasted themselves with the majesty of God.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Pie	8	Servings

INGREDIENTS

1		Pastry shell; unbaked (9")
1/2	c	Butter
2	c	Sugar
2	ts	Vanilla extract
3		Eggs
3	tb	Flour
1/4	ts	Salt
1	c	Buttermilk
3/4	c	Pecans; chopped (to 1 cup)

INSTRUCTIONS

Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla.
Beat in eggs, one at a time.  Combine flour and salt; add to creamed
mixture a little at a time. Stir in buttermilk. Sprinkle pecans in bottom
of pie crust; pour custard mixture over pecans. Bake at 300 degrees for 1
1/2 hours. Best served at room temperature with sweetened whipped cream.
Posted by Helen Jolly.
Date: Sun, 09 Jun 1996 10:56:37 -0700
From: Tonya <[email protected]>
MM-Recipes Digest V3 #160
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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