1/2 Cup Butter

2 Cups sugar

2 teaspoons Vanilla

3 eggs

3Tablespoons rice flour

1/4 teaspoon salt

1 Cup buttermilk

2 cups pecans chopped

2 8″ pastry shell, or 24 pastry tarts, or 1 9″ pastry shell, deep dish

Cream butter and sugar until light and fluffy, adding sugar gradually. Add vanilla and blend.  Add eggs blend one at a time.  Combine flour and salt then add to mixture a small amount at a time.  Add buttermilk, mis all together until smooth. Sprinkle nuts on bottom of unbaked pie crusts, or tarts. Pour or ladle filling over nuts (1/3 C for tarts) Cook pies at 300 1 1/2 hours for regular dish, 2 hours for deep dish, 1 hour for tarts.  If crust starts to brown too quickly cover whole pie with foil loosely.