3 c. all-purpose unbleached or self-rising flour
3/4 c. brown sugar
1 1/2 c. butter, chilled & cut up

Combine. blend until crumbly. Reserve 2 cups for filling and top. Press crumbs into 15 x 10 x 3/4 inch sided ungreased jelly roll pan. Bake at 400 degrees for 10 minutes.

2 c. reserved crumbs from crust
3/4 c. brown sugar
1 1/2 c. corn syrup or maple flavored syrup
1 c. milk
1/3 c. butter, melted
1 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans

In large bowl combine 1/4 cup reserved crumbs from crust, brown sugar, corn syrup, milk, butter, vanilla, and eggs. Mix well. Stir in pecans. Pour over prebaked crust. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees. Sprinkle remaining 1 3/4 cup crumbs over filling. Bake at 350 degrees for 20 to 25 minutes or until filling is set and crumbs golden brown. If desired serve with whipped cream or ice cream.