Ingredients
- For the crust:
- 1 cup butter, cold
- 1/2 cup brown sugar
- 2 cups unbleached or all-purpose flour
- 1 cup coconut
- For the filling:
- 6 tablespoon butter
- 1 cup brown sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
- 3 eggs (large), slightly beaten
Preparation
Step 1
Preheat oven to 350 degrees F and grease a 9" x 13" baking pan.
Cut 1 cup of cold butter into cubes and combine with the ½ cup brown sugar and flour in a
food processor. Pulse until butter is pea sized. Add the coconut and pulse once or twice again. Evenly press the crust mixture into a greased 9" x 13" pan and set aside.
In a sauce pan place the 6 tablespoons butter, 1 cup brown sugar, light corn and salt. Cook over medium heat until it comes to a simmer. Remove from heat. Add the vanilla extract and chopped pecans. Stir until blended well. Slowly add the slightly beaten eggs. Blend well with a spatula. Pour pecan filling over the unbaked crust.
Place in a preheated 350 degrees F oven. Bake until golden brown and the center does not jiggle, approximately 35 - 40 minutes. Cool completely before cutting into pieces.
Notes
To keep the crust dough off your hands, place a piece of wax paper over the dough and then press until evenly distributed.