2 3/4 cups sugar
4 eggs
2 tsp vanilla
3 Tbs flour
1 1/2 sticks butter, melted
1 1/2 cups buttermilk
1/2 cup crushed graham crackers
3/4 cup chopped pecans
2 (9-inch) pie crusts, unbaked
1 Preheat oven to 325°. In a large bowl, mix together sugar and eggs; add vanilla and flour. Stir in butter and buttermilk. Do not beat. Fold in crushed crackers and pecans. If you are afraid to spill...put your pie crusts on a cookie sheet before filling them.
Pour into raw pie crusts, dividing mixture evenly between the 2 crusts. Bake 45 minutes or until center of pie is firm when tested with a knife. Best served warm.
EVERYONE LOVES THIS RECIPE!!! TRY IT OUT!
***NOTE: Diane H (my Mother-in-law) makes this recipe and freezes one of the pies. It makes 2 and unless you are bringing them to an event, you'll never eat that much...it's pretty rich, similar to pecan pie.
EVERYONE LOVES THIS RECIPE!!! TRY IT OUT!
***NOTE: Diane H (my Mother-in-law) makes this recipe and freezes one of the pies. It makes 2 and unless you are bringing them to an event, you'll never eat that much...it's pretty rich, similar to pecan pie.
I treid freezing it and it definitely freezes well and still tastes really good still after being frozen.
Source: Houston Chronicle (...and yes that was the name given for the recipe...)
Source: Houston Chronicle (...and yes that was the name given for the recipe...)
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modified slightly on 18 DEC 2024...just clarifying some things....and changing margarine to butter...I don't think I ever used margarine in this... :D
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