Ingredients:

  • 375g all-purpose flour
  • 225g unsalted butter, cold and cubed
  • 100g granulated sugar
  • 2g salt
  • 4 large eggs, room temperature
  • 300g dark brown sugar, packed
  • 160ml pure maple syrup
  • 85g unsalted butter, melted and cooled
  • 10ml vanilla extract
  • 1g salt
  • 450g chopped pecans

Instructions:

  1. Combine 375g flour, 100g sugar, and 2g salt in a large bowl.
  2. Cut in 225g cold cubed butter until the mixture resembles coarse breadcrumbs. Note: Tiny pea sized bits of butter are exactly what we want for flakiness.
  3. Press the mixture firmly into a parchment lined 9x13 pan.
  4. Bake at 350°F (175°C) for 15 minutes until the edges are just barely starting to tan.
  5. Whisk 4 large eggs and 300g dark brown sugar until the mixture is smooth and pale.
  6. Stream in 160ml maple syrup, 85g melted butter, 10ml vanilla, and 1g salt.
  7. Fold in 450g chopped pecans until every nut is thoroughly coated in the syrup mixture.
  8. Pour the filling over the warm, par baked crust, spreading it to the corners.
  9. Bake for another 30 minutes until the center has a slight, jelly like jiggle.
  10. Cool completely in the pan for at least 2 hours before lifting and slicing.