Prep 15 mins
Cook 1 hr
This pie was posted in Midwest Living magazine many years ago and was served to President Truman at one time. The rich creamy filling topped with crunchy pecans makes this pie no one can refuse. Try it. You'll like it!
- 2 cups sugar
- 1⁄2 cup butter, softened
- 3 eggs
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1 (9 inch) unbaked deep dish pie shells
- 1⁄2 cup chopped toasted pecans
- In a large mixing bowl, gradually beat the sugar into the softened butter with an electric mixer, beating till mixture is well blended.
- Beat in the eggs, one at a time, beating well after each addition.
- Combine the flour and salt. Gradually beat these dry ingredients into the butter mixture.
- Beat in the buttermilk till mixture is well blended. Pour the egg and buttermilk mixture into the piecrust.
- Sprinkle the toasted pecans over the top of the filling.
- Bake the pie in a 300 oven for 1 hour and 15 to 20 minutes or till buttermilk filling is set. Cool. Store the pie in the refrigerator.