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BUTTERMILK PIE

3 cups sugar
6 tablespoons all-purpose flour
1 1/2 cups buttermilk, divided
5 eggs
1/2 cup butter or margarine, melted
2 teaspoons vanilla extract
2 unbaked pastry shells (9 inches each)
1 cup chopped pecans (optional)

In a bowl, combine sugar, flour and 3/4 cup buttermilk. Add eggs
and remaining buttermilk; mix well. Stir in the butter and vanilla.
Divide evenly among the pie shells. Top with pecans if desired.
Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees
and bake 25-30 minutes longer or until a knife inserted near the
center comes out clean. Cool completely. Store in the refrigerator.
YIELD: 12-16 servings.

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