Buttermilk Pecan Pie

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.