01 -
Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Mix until well coated and the texture resembles wet sand. Firmly press the mixture into the bottom of a 9x13-inch dish. Chill in the refrigerator to set.
02 -
Beat softened cream cheese until smooth. Add powdered sugar and continue mixing until light and fluffy. Gently fold in whipped topping, maintaining an airy consistency. Spread evenly over the chilled crust.
03 -
In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until butter melts and mixture is uniform. Bring to a gentle boil, then reduce heat. Slowly whisk in beaten eggs, stirring constantly to prevent curdling. Add vanilla extract and salt, then fold in chopped pecans. Simmer until thickened. Remove from heat and cool to room temperature.
04 -
Once cooled and thickened, carefully spread the pecan filling over the cream cheese layer without mixing the layers.
05 -
Spread remaining whipped topping evenly over the pecan layer. Sprinkle additional chopped pecans on top for garnish.
06 -
Refrigerate the layered dish for at least 4 hours or preferably overnight to allow the layers to firm up for easy slicing.