• ¾ cups unsalted butter or margarine
• 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 halves; toasted
• ½ cup 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