• Preheat oven to 350°F. Line a 9x13 sheet pan or baking dish with parchment paper and lightly grease the paper.

Crust

• Add the flour, sugar, salt and cold cubed butter to a food processor. Pulse until it resembles course crumbs. (If you have no food processor cut the butter in with a pastry blender or your fingers.)
• Dump the crumbs into the prepared pan and firmly press the crust into an even layer.
• Bake the crust for 20 minutes.

Filling

• While the crust is baking, make the filling. Start by melting the butter over medium-low heat in a medium sauce pan.
• Whisk in the dark brown sugar, honey and salt. Cook until the sugar is dissolved and tiny bubble start to form around the edges, but do not boil. Remove from heat and let cool for 15 minutes.
• Whisk in eggs and vanilla extract. Then stir in chopped pecans.
• Pour the filling into the hot crust and bake for another 35-40 minutes until the filling is set and a toothpick or butter knife comes out mostly clean.
• Let cool completely then slice and serve.