Chef Mickey Kitterman, Gallagher's restaurant
Yield:> 8 servings
Pastry for 1 pie shell>
2 cups granulated sugar>
1/4 cup ( 1/2 stick) butter, softened>
1/4 cup all-purpose flour>
1/4 teaspoon salt>
1 cup buttermilk>
1/2 teaspoon vanilla>
1/2 cup toasted pecan halves>
Preheat the oven to 300 degrees. Line a 9-inch deep-dish pie plate with pastry; set aside.
Beat sugar and butter until light and fluffy; beat in eggs, one at a time.
In a separate bowl, combine flour and salt; gradually beat into the butter mixture. Beat in buttermilk and vanilla. Pour filling into pie shell. Sprinkle with pecans.
Bake in the lowest third of the oven for 75 minutes or until custard is set and top is lightly browned. Let cool before slicing.