Buttermilk Pecan Pie

I remember eating a buttermilk pecan pie and loving it. I found this recipe before Thanksgiving and thought we'd give it a try. Next time, I'll use a mixture with brown sugar. I baked it on top of a gluten free pie crust. I have amended the recipe below as I made it (more pecans and tapioca for flour)

• 1/2 cup butter
• 2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 1/2 tablespoons tapioca
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped pecans
• 1 9" unbaked pie  shell 

Directions:

1. Preheat oven to 300 degrees.
2. Cream butter and sugar, adding 1/2 cup sugar at a time.
3. Blend in vanilla. Stir in eggs one at a time. Combine flour and salt; add a small amount at a time.
4. Stir in buttermilk.
5. Sprinkle pecans in bottom of pie crust, pour custard over the pecans, and bake 1 hour and 30 minutes.
6. Best served at room temperature.

**Careful not to overbake this pie- it will get too dry. Yummy!