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Buttermilk Pie

Buttermilk Pie

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Chef Mickey Kitterman, Gallagher's restaurant

Yield:> 8 servings

Pastry for 1 pie shell>

2 cups granulated sugar>

1/4 cup ( 1/2 stick) butter, softened>

3 eggs>

1/4 cup all-purpose flour>

1/4 teaspoon salt>

1 cup buttermilk>

1/2 teaspoon vanilla>

1/2 cup toasted pecan halves>

Preheat the oven to 300 degrees. Line a 9-inch deep-dish pie plate with pastry; set aside.

Beat sugar and butter until light and fluffy; beat in eggs, one at a time.

In a separate bowl, combine flour and salt; gradually beat into the butter mixture. Beat in buttermilk and vanilla. Pour filling into pie shell. Sprinkle with pecans.

Bake in the lowest third of the oven for 75 minutes or until custard is set and top is lightly browned. Let cool before slicing.

Per serving:> 434 calories; 18g fat (37 percent calories from fat); 6.5g saturated fat; 96mg cholesterol; 5g protein; 63g carbohydrate; 52g sugar; 1g fiber; 237mg sodium; 56mg calcium; 124mg potassium.

Chef Mickey Kitterman, Gallagher's restaurant

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