Crust:
- 2 C all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine sea salt
- 12 Tbsp unsalted butter, cold, diced
Filling:
- 1\4 tsp. salt
- 2 C sugar
- 1 cup Whipping Cream
- 1 cup Karo
- 6-8 medium eggs
- 3 tsp. vanilla
- 2 heaping cup chopped Pecans
- 2 Tbs. Butter
Instructions
To Make the Crust:
- Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later. Spray with non-stick cooking spray and set aside.
- In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.
- Chop the pecans with a Nut Mill Grinder.
- Mix together filling ingredients (except butter) with wire whisk or fork. Pour into crust. Slice the butter into small pieces and scatter on the top. Bake at 350 degrees for 45 minutes to 1 hour.
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