Sounds to me like your ferment went successfully. Remember that hitting the region of 1.010 is not always the signal that it is done. Depending on beer and yeast type and the extract and grain profile can give differing results. Some beers- even relatively low gravity finish around 1.020 and are perfect like that. It isn't necessarily an incomplete fermentation. Conversely, certain styles such as "Belgian" may be optimal finishing much lower than your current beer @ 1.009!