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Prep Time 15 Minutes
Cook Time 60 Minutes
1 cup pecan halves
1/4 cup firmly packed light-brown sugar
1/4 cup dark corn syrup
8 tablespoons Hiland Dairy 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 Hiland Dairy Buttermilk
1 unbaked pie crust, 9-inch
Preheat the oven to 350 degrees F. 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 of wax paper. Let the pecans cool completely, separating them with a spoon as they cool.
Lower the oven to 325 degrees F.
Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie crust. 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.