INGREDIENTS
Crust:
- 1 1/4 cups unsalted butter (room temperature)
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
Topping:
- 1 cup unsalted butter
- 1 cup light corn syrup or maple syrup
- 1 1/4 cups light brown sugar (packed)
- 1/2 cup cornstarch
- 4 egg yolks
- 1/2 cup heavy cream
- 1 pound pecans (roasted and chopped)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 350 degrees
Crust:
- Beat the butter and sugar until light and fluffy, approximately 3 minutes.
- Add 2 large eggs and the vanilla and mix well.
- In a large bowl, sift together the flour, baking powder, and salt.
- Mix the dry ingredients into the batter on low speed until just combined.
- Press the dough evenly into an ungreased 9×13-inch baking pan, and poke with a fork a few times to vent. (if the dough is too sticky, sprinkle lightly with flour)
- Bake for 15 minutes, until the crust is just set.
- Allow to cool before adding topping
Topping:
- In a small bowl, whisk together brown sugar, cornstarch and salt
- Cook in a saucepan over low – medium heat
- Quickly whisk in egg yolks, syrup and cream, until smooth. Do not add the eggs if your mixture is already hot an simmering or they will scramble. Have these ingredients ready to go
- Stir continuously and bring to a simmer
- Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally
- Remove from heat. Stir in the cold diced butter until fully melted
- Fold in roasted, chopped pecans and vanilla extract
- Pour over the crust, trying not to touch the pan edges. Ideally you leave a crust around the outside like a picture frame
- Bake for 25 to 30 minutes, until the filling is set
- Remove from the oven refrigerate until cold, for about 4-6 hours
- Cut into bars and serve