Buttermilk Pie With Pecans

• Pastry for single-crust pie (9 inches)
• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 3 large eggs
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• Sweetened whipped cream, optional

1. Preheat oven to 425u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
2. Place on a
3. ; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325u0b0.
4. In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
5. Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.
6. Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.

pastry, butter, sugar, eggs, allpurpose, salt, buttermilk, vanilla, pecans, whipped cream

Taken from www.tasteofhome.com/recipes/buttermilk-pie-with-pecans/ (may not work)