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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.