Pecan Sheet Cake

By Thedorf

Ingredients

• 2 refrigerated pie crusts (1 box) at room temperature
• 1 1/2 cup packed light brown sugar
• 1 cup light corn syrup
• 1 1/4 sticks (10 tbl) unsalted butter
• 5 large eggs, beaten
• 1 tsp vanilla extract
• 3/4 tsp salt
• 3 cups shelled pecan halves

Preparation

Step 1

Heat oven to 350. Lightly flour a surface. Unroll pie crusts & stock on top of each other. Use a rolling pin to combine crusts into a 17 x 12" rectangle. Place in bottom of a rimmed 15 x 10" sheet pan. Fold over any edges. Refrigerate while preparing filling.

In a medium pot over medium, combine brown sugar, corn syrup and butter, whisking until smooth and barely bubbling. Remove from heat and slowly stir in the next 3 ingredients.

Scatter pecans over crust in an even layer. Slowly pour filling over pecans. Bake 40 minutes until crust is browned and filling is set. Cool completely before cutting into squares.