|Sugar||3 Cup (48 tbs)|
|All purpose flour||6 Tablespoon|
|Buttermilk||1⁄2 Cup (8 tbs) (Divided)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Vanilla extract||2 Teaspoon|
|Unbaked pastry shells||2 (9 Inch Each)|
|Chopped pecans||1 Cup (16 tbs)|
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 pie shells.
Top with pecans if desired.
Bake at 425° for 10 minutes.
Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
Store in the refrigerator.