INGREDIENTS:

1/2 c. butter
2 c. sugar
2 tsp. vanilla
3 eggs
3 tbsp. flour
1/4 tsp. salt
1 c. buttermilk
1 (9″) unbaked pie shell
1/2 c. chopped pecans

DIRECTIONS:

Preheat oven to 300 degrees. Cream butter and sugar until light and fluffy, adding 1/2 cup sugar at a time. Blend in vanilla. Add eggs, one at a time. Combine flour and salt; add small amount at a time. Add buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans and bake 1 hour and 20 minutes at 300 degrees. The top browns as it cooks. Best served at room temperature.

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