2 cups granulated sugar
1/2 cup butter, softened
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1 (9-inch) unbaked pie crust with
edges of crust crimped high
1/2 cup chopped pecans, toasted
Procedures : In a large mixing bowl, gradually beat the sugar into the softened butter with an electric mixer, beating until mixture is well blended. Beat in the eggs, one at a time, beating well after each addition.
Combine the all-purpose flour and the salt. Gradually beat these dry ingredients into the butter mixture. Beat in the buttermilk until mixture is well blended. Pour the egg and buttermilk filling into the piecrust. Sprinkle the toasted pecans over the top of the filling in the piecrust. Bake the pie at 300 degrees F for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store the pie in the refrigerator.
NOTE: To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans at 350 degrees F for 5 to 10 minutes or until they’re browned, stirring the nuts once or twice during baking