| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Post3 |
8 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Preheat oven to 300 degrees. 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-degree oven for 5 to 10 minutes or until browned,
stirring once or twice during baking. Yield: 8 servings.
Comments: "The pie takes its name from the battleship Missouri, where
Master Chief Steward Harry Hightower served it to President Harry Truman.
When the president requested the recipe, the chief steward refused. But in
1970, Harry Hightower retired and decided to share his famous recipe."
Recipe Source: St. Louis Post-Dispatch - 03-02-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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