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FOR THE CRUST:.
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Prep: 7 by 11 inch pan: Put pan onto piece of wax paper and draw around it and cut out the shape you have drawn.
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Grease the pan with Pam or margarine.
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Put the paper into the bottom of the pan and press it down.
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In a mixing bowl, blend butter and sugar until light and creamy.
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Sift flour into bowl and stir well.
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Sprinkle flour onto a clean work surface and put the mixture onto it.
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Press mixture with your fingers, fold it in half, then press again.
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Knead for about a minute.
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Use back of a spoon to press mixture firmly and evenly in bottom of pan.
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Bake for 15 minutes or until lightly golden brown.
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Put on wire rack to cool.
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FOR THE FILLING:.
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In a saucepan, melt butter over low heat.
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Stir in pure maple syrup, brown sugar, milk, & vanilla.
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In a small bowl: beat the eggs well.
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Take the saucepan off the heat and stir the beaten eggs into mixture and mix well.
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Pour topping onto your crust.
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Sprinkle pecans evenly over the filling.
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Bake for about 25 minutes.
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Topping will turn dark golden brown but it should be slightly gooey in the middle.
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Leave it to cool before cutting.
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Enjoy!
