INGREDIENTS
SHORTBREAD CRUST:
2 cups
flour
1/2 cup
powdered sugar
1/4 tsp
salt
1 cup
butter, cold
PECAN FILLING:
2/3 cup
brown sugar, packed
1/3 cup
+ 1 Tbsp. flour
4
large eggs
1 tbsp
vanilla extract
1 1/2 cups
corn syrup (I prefer dark for this recipe)
1/2 tsp
salt
1/4 cup
heavy whipping cream
3 cups
roughly chopped pecans