1/4 cp butter, softened
1 3-oz pkg cream cheese, softened
1 1/4 cp flour
water
1 beaten egg
1 egg yolk
1/3 cp corn syrup
2 tbsp butter, melted
1/2 tsp vanilla
1/2 cp chopped pecans
For pastry, in small mixing bowl beat together 1/4 cp butter and cream cheese on low til fluffy. Mix in flour til well combined. If necessary, add enough water to make pastry cling together. Shape into a ball. Wrap and chill 1 hour.
For filling, stir together egg, yolk, corn syrup, brown sugar, 2 tbsp butter and vanilla. Beat by hand just til smooth.
On floured surface, roll 2/3 of pastry into a 12×8 inch rectangle. Place in bottom and 1 inch up sides of 10x6x2 inch baking dish. Trim to fit. Crimp edges as for a pie crust. Pour filling atop pastry. Sprinkle pecans.
On lightly floured surface, roll remaining pastry into a 10×6 inch rectangle about 1/8 inch thick. Cut into 1/2 inch wide strips. Lay the strips in a diagonal lattice pattern atop filling. Trim strips evenly at edge of crust.
Bake @ 350 for 25-30 minutes til filling is set. Cool. Store in fridge until serving time.
