For the Crust:
  • 2 cups flour
  • ½ cup turbinado sugar
  • 1/8 teaspoon salt
  • 2/3 cup butter, softened
  • ¼ cup ground pecans, toasted
For the Filling:
  • 4 eggs
  • 1 cup brown sugar
  • 1 cup light corn syrup
  • ½ cup plus 1 tablespoon butter
  • 3 cups coarsely chopped pecans, toasted
  • 1 teaspoon vanilla extract


Serves: 6


Preheat the oven to 350°F. Place parchment in 2 loaf pans to cover the bottom and sides. 

For the crust, place all the ingredients in a large bowl. Use your hands to combine them until the mixture is the texture of wet sand. Divide it evenly between the 2 prepared loaf pans and press to create a firm bottom layer. Bake 15 minutes.  

Meanwhile, make the filling. Beat the eggs in a large bowl and set aside. In a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Pour one-fourth of the sugar mixture into the eggs, whisking briskly. Pour the egg mixture back into the pan and boil for 3 minutes. 

Remove from the heat and stir in the pecans and vanilla extract. Divide evenly between the loaf pans and bake for 30 to 35 minutes. Cool completely and slice.