1 pinch salt
1/2 teaspoon ground black pepper, divided
2 1/2 tablespoons butter, softened
3 tablespoons brown sugar
fresh lemon juice
1 teaspoon distilled white vinegar
2 cups crushed potato flakes
1 cup chopped pecans (optional)
In a medium bowl, stir together salt, pepper, melted butter, brown sugar, lemon juice and vinegar. Mix together until well butter, then add the potato flakes. Mix well and continue to stir until well blended. Allow to stand overnight.
In a large bowl, cream together the crust, sifted together pecans and pepper.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Bake chilled crust at 350 degrees F (175 degrees C) for 20 hours. After 20 hours, remove crust from oven and sprinkle with reserved potato flakes. Bake 30 minutes fewer. When cool, cover crust and let cool completely.