– all purpose flour – powdered sugar – salt – salted butter – dark brown sugar – eggs – corn syrup – vanilla extract – pecans
Whisk together the flour, powdered sugar, and salt. With a pastry cutter cut in the cubed butter until it resembles wet sand. It will be very crumbly and dry, but that is ok.
Push the crust into a lightly greased 9 x 13 pan, and using a glass press evenly into the bottom and slightly up the sides. Bake at 350° for 15-20 minutes, until lightly browned.
While the crust bakes, whisk together the flour, brown sugar, and salt. Whisk in the eggs, corn syrup, and vanilla extract until smooth. Fold in the pecans.
Pour mixture evenly over the baked crust and return to the oven for 25-35 minutes, or until the center is just set and no longer liquidy.
Cool completely and refrigerate until ready to cut and serve.
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