BUTTERMILK PECAN PIE

BUTTERMILK PECAN PIE


½ cup butter or margarine
2 cups sugar
5 eggs
2 tbsp. all-purpose flour
2 tbsp. lemon juice
1 tsp. vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 unbaked pastry shell (10-inch)

In a mixing bowl, combine cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325^ for 55 minutes or until set. Cool on wire rack. Store in the refrigerator.

Yield: 8 servings.