I couldn't wait after it came out of the oven and ate it out of the pie tin a bit early, but the filling oozed out. Not that that's a problem or anything.
Rather than a tart pan with a removable bottom, I used a regular pie tin. Also, other sites recommend pressing and smoothing down the crumbs into the pan using the backside of a metal measuring cup. A lot easier than using my stubby fingers that only make lumpy crusts.
8 Tbsp unsalted butterPreheat oven to 350 degrees. Melt 5 Tbsp of the butter in a saucepan, stir in the graham cracker crumbs. Press the graham crackers mixture evenly across the bottom of a 9” tart pan with a removable bottom, and all the way up the sides of the tart pan, packing it tightly with your fingertips so it is even and compacted. Place the pan in the freezer until ready to use.
1 1/3 C graham cracker crumbs (11 sheets)
½ C firmly packed light brown sugar
1/4 tsp salt (optional)
¼ C light corn syrup
2 Tbsp half and half or heavy cream
2 C pecans
Combine the remaining 3 Tbsp butter, the brown sugar, and corn syrup in the medium sized saucepan and bring to a boil, stirring frequently. Boil for 1 minute, stir in the cream and pecans, and boil for another 3 minutes.
Pour the hot filling into the tart pan and use a spoon to distribute the nuts evenly across the pan. Bake until the filling is bubbling and slightly browned, about 10 minutes. Cool completely on the rack before removing the sides of the pan and serving.