Visiting family and friends during the holidays means good times, great food, and pecan or buttermilk pie (or both if your lucky). It’s an old southern recipe and is a staple at many Thanksgiving or Christmas dinners. I usually make two pies each time I bake, serving one and popping the other one in the freezer. You can take it out ahead of time and let it thaw or if you are in a hurry, put it in the oven on low heat (around 170 degrees) while you get ready.
You can find the recipe for this pie HERE.
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