Buttermilk Pecan Pie
by P Allen Smith
1 cup pecan halves
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
8 tablespoons (1 stick) butter, melted
1 1/2 cups sugar
3 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 pie crust
1. Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
2. 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.
3. 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 soon as they cool.
4. Lower the oven to 325 degrees F.
5. Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
6. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.