This is a new recipe I tried on Thanksgiving. Not all of us like pecan pie so I was looking for something I could bake and freeze. I think I found it. This was from Southern Home Magazine. They do know their pecans in the South.
I would happily forego the turkey and all the sides and go straight to dessert. Each and everyone of my teeth is a sweet tooth. G is trying to quit sugar for awhile, so I guess I will be brave and support him. What a good wife I am! Enjoy the pecan pie squares.
Crust
- Baking spray with flour
- 3 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ¾ cup unsifted powdered sugar
- 1 teaspoon kosher salt
Filling
- 4 large eggs
- 1 cup light corn syrup
- ⅔ cup packed light brown sugar
- ½ cup honey
- ¼ cup all-purpose flour
- ¼ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- 3 cups pecans, coarsely chopped
Directions
- Crust: Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with baking spray with flour. Line bottom and sides of pan with parchment paper, leaving a 2- to 3-inch overhang on 2 sides. Place flour, butter, powdered sugar, and salt in a food processor. Pulse until coarse crumbs form, 6 to 7 times. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until light golden brown, about 20 minutes. (Crust will have cracks.)
- Filling: Whisk together eggs, corn syrup, brown sugar, honey, flour, melted butter, cinnamon, salt, and ginger in a bowl until smooth. Stir in pecans. Pour over warm Crust. Bake at 350°F until Filling is set, 25 to 30 minutes. Cool completely in pan, about 1 hour. Slice into 32 bars.
*****From the Recipe Box:
Whenever I make something new I always have people vote on it. My sous chef didn’t think these were quite done so, we baked them a bit longer. This was a mistake; they got a little too dry.
and remember: Step aside coffee. This is a job for alcohol. Big kiss, Lynn
From the Recipe Box 