Buttermilk Pecan Pie

Rikki, who e-emed this recipe to me, called it  "The Best Tasting, Sexiest Pecan Pie Recipe On Earth "!
I won't bother to go into the specifics of her explanation (ah, the things I do for a good recipe), but she's not off the mark...




 Ingredients:
8 tablespoons (1 stick) butter, melted
1 1/2 cups sugar
3 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 premade pie crust, unbaked
Glazed Pecans (recipe follows) choppedPreparation:
Preheat the oven to 325F.
Combine all the filling ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

Glazed Pecans

1 cup pecan halves

1/4 cup firmly packed light brown sugar

1/4 cup dark corn syrup

Preparation:

Preheat the oven to 350F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.
Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool.
Store the glazed pecans indefinitely in an airtight container at room temperature.