2 1/2 cups graham cracker crumbs
1 tablespoon vanilla extract
1 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup packed light brown sugar
3 eggs, beaten
1/2 teaspoon vanilla extract
1 cup chopped pecans
3/4 cup buttermilk
1/4 cup orange marmalade
1 coconut arpecular gel
1/4 cup buttermilk
1/2 cup pecans
3/4 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt graham cracker crumbs, vanilla, and brown sugar. Stir in vanilla and brown sugar, blend for 2 minutes. Beat eggs, one at a time, then stir in buttermilk, salt and buttermilk mixture. Scald mixture, dropping it by teaspoonfuls, and sprinkle over crumbs.
Bake crust in preheated oven for 26 to 30 minutes, until golden brown. Cool completely before slicing.
Crumble remaining pecans and 1/2 cup white sugar; sprinkle over crust. Chill in refrigerator 2 hours, stirring occasionally before serving.