¾ cups brown sugar; firmly packed
1 egg yolk
1 teaspoon vanilla
1½ cups all-purpose flour
¾ cups dairy sour cream
¼ cup brown sugar; packed
½ teaspoon vanilla
16 Pecan Valley Pecan Halves; toasted
½ cup Pecan Valley Pecan Pieces; toasted
1. Preheat oven to 350ºF.
2. Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the ¾ cups brown sugar and beat till combined. Beat in egg yolk and the 1 teaspoon vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
3. Spread dough in a lightly greased 12-inch pizza pan, slightly building up the edge. Bake in preheated oven for 20 minutes or till golden.
4. Meanwhile, stir together sour cream, the ¼ cup brown sugar, and the ½ teaspoon vanilla in a small mixing bowl. Immediately spread over hot crust to within ½-inch of edge. Arrange pecan halves around edge of crust. Sprinkle with the chopped pecans. Cool thoroughly in pan on a wire rack; topping will set as it cools.
5. Cut into wedges; serve when cooled. Refrigerate leftovers.
Makes 12 to 15 servings