With a pastry blender or fork, cut in softened butter thoroughly, until mixture resembles very fine bread crumbs. Another option is to use the food processor and pulse a few times to get the texture to that of fine bread crumbs.
Press mixture into the bottom of the greased pan. You can either use plastic wrap to press the crumb mixture firmly into the bottom of the pan, or I have simply wet my fingers with water and done the same thing without any problem.
Bake crust for 17-20 minutes, until lightly browned.
Filling
Combine brown sugar, corn syrup and 1/2 cup butter in a sauce pan. Bring to a boil over medium high heat, stirring regularly. Remove from heat once mixture begins to boil.
Stir 1/4 of the hot mixture into the beaten eggs, add remaining hot mixture and blend well.
Stir in chopped pecans and vanilla. Blend well.
Pour over baked crust.
Bake entire dish for about 35 minutes, or until set (so that the middle doesn’t jiggle when you jiggle the pan). Do not burn!