BUTTERMILK PECAN PIE

BUTTERMILK PECAN PIE 1/2 cup butter, softened 2 cups sugar 5 large eggs 2 tablespoons all-purpose flour 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup buttermilk 1 cup chopped pecans 1 unbaked pastry shell (10 inches) In a bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator.