1 9-inch pie shell; unbaked
½ cup unsalted butter
2 cups granulated sugar
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
¼ teaspoon sea salt
1 cup buttermilk
1 cup Pecan Valley Pecan Pieces
1. Preheat oven to 300ºF.
2. In a large mixing bowl cream butter and sugar, adding ½ 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.
3. Bake in a preheated oven for 1½ hours. Best served at room temperature with sweetened Whipped Cream.