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Buttermilk Pecan Pie
makes 2

1 stick margarine (or butter) melted
1/3 cup all purpose flour
3 eggs
1 1/4 cup buttermilk
2 cup sugar
1 pinch salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

2 deep dish crusts
pecans totals about cup altogether (see below)

Mix butter, flour, eggs, buttermilk, sugar, salt, nutmeg, cinnamon
and vanilla together well. Pour into crusts.

Top with pecan halves (usually I put in a starburst on top). Dust
with nutmeg and cinnamon lightly across the top. Bake in preheated
oven at 350 degrees for 55 minutes.

This pie can be left out (never lasts that long) on the countertop
for several days at room temperature. It freezes well.

Note: Make sure to use a fork and poke holes around the crust.

My change to this recipe is to add 1/2 cup coarsely chopped pecans
to the mixture along with 1/3 cup finely ground pecans (like ground
coffee). Just putting pecans on the top didn't cut it for me.

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