DEVINE PECAN PIE (by Poppy Stewart)


  • One stick oleo - Melted
  • One-and-three-fourths cup sugar
  • One-fourth cup flour
  • Three eggs beaten well
  • One-half cup buttermilk
  • One teaspoon vanilla
  • One cup pecans

Add sugar and flower to melted oleo. Fold in eggs, buttermilk, vanilla and pecans. Bake 20 minutes at 375 degrees. Reduce heat to 300 degrees and continue baking for 40 minutes.

For novice cooks such as Milton, be sure to check the pie as it is baking and remove the pie before the pecans on the top have blackened or burst into flames! Also, this recipe fills a large (10 inch) pie shell. If a smaller pie shell is used, the extra ingredients can be put in a drinking glass and drank for dessert!!

--Poppy Stewart, Devine Chef