Buttermilk Pecan Pie


1 stick butter melted

1 ½ cups sugar

3 eggs beaten

¼ cup all-purpose flour

½ teaspoon vanilla extract

1 cup buttermilk

1 pie crust

Glazed pecans


Preheat oven to 325 degrees.

Combine all of the filling ingredients in a mixing bowl and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of pie filling.

Bake for 50 minutes to 1 hour, or until set. Let pie cool on wire rack before serving at room temperature.


Makes about 1 ¼ cups

1 cup pecan halves
¼ cup firmly packed brown sugar
¼ cup dark corn syrup

Preheat the oven to 350 degrees F. Line a jelly roll pan with aluminum foil and lightly grease the foil. Stir the pecan halves; light brown sugar and dark corn syrup together in a small bowl. Spread the mixture out on the jelly roll pan and bake, stirring every 4 minutes for 12 to 15 minutes or until the glaze thickens.

Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool. Store glazed pecans indefinitely in an airtight container at room temperature.