Preheat oven to 350 degrees F and line a 9x13 baking dish with parchment paper.

Place pecans in food processor and pulse until very fine.

Combine pecans, flour, sugar, and salt in a bowl and whisk until combined.

Cut butter into dry mixture until it becomes like wet sand.

Press crust into bottom of pan and up the sides of the pan.

Bake crust for about 20 minutes, or until lightly golden brown.

While crust bakes, whisk together brown sugar, salt, eggs and vanilla.

Add the corn and maple syrup and whisk until very well combined.

Stir in the chopped pecans.

Lightly pour over the hot crust and bake for about 30-35 minutes, or until a toothpick inserted comes out clean.

Allow to cool completely and refrigerate for at least 30 minutes for easier cutting.