1 1/2 c pecan halves
1 1/4 c granulated sugar
1/4 c firmly packed brown sugar
2 tsp vanilla extract
3 large eggs
3 Tb flour
1/2 tsp salt
1 c buttermilk
preheat oven to 350. Place pecan halves on a cookie sheet in a single layer and toast for 7 to 9 minutes until they are golden and aromatic. Chop the pecans coarsely leaving some whole Decrease oven to 300.
Cream the butter with both sugars until fluffy then add the eggs one at a time beating for 20 seconds after each addition. Add the flour and salt and beat until incorporated. (roughly 20 seconds) add the buttermilk and beat for another 20 seconds until the batter is well mixed. Stir in the pecans. Pour into the crust and bake for 1 hour and 20 minutes. A golden crust will form on top. Cook at least 30 minutes before serving. Be sure to use a very sharp knife to cut through it.
The recipe says it will last 3 days in the refrigerator, but so far I've never heard of one lasting that long. :)
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