1 Pastry shell; unbaked (9″)
1/2 c Butter
2 c Sugar
2 ts Vanilla extract
3 tb Flour
1/4 ts Salt
1 c Buttermilk
3/4 c Pecans; chopped (to 1 cup)
Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla.
Beat in eggs, one at a time. Combine flour and salt; add to creamed
mixture a little at a time. Stir in buttermilk. Sprinkle pecans in bottom
of pie crust; pour custard mixture over pecans. Bake at 300 degrees for 1
1/2 hours. Best served at room temperature with sweetened whipped cream.