Pecan Pie Bars

Pecan Pie Bars

my first word was pie

(that’s an actual fact)

though my petite undeveloped (still waiting on that) brain also called everything that was sweet “pie” 

fudge = pie

cake = pie

chocolate = pie

ice cream = pie

cookies = pie

( btw hippie applesauce-sweetened-hemp-carob-muffin-bricks  IS NOT PIE )

in honor of my first love (sorry mats) I’m sharing my recipe for ACTUAL  pie with you – albeit it’s in bar form



I’ll admit that pecan pie was never one of my personal favorites, but I’ve been baking these bars up for friendsgivings over the last few years & after rave reviews I thought I’d share it with you


 


INGREDIENTS

CRUST:

1 cup (2 sticks) unsalted butter

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups all-purpose flour

PECAN TOPPING:

1/2 cup unsalted butter

1/2 cup packed dark brown sugar

1/2 cup dark corn syrup

2 tablespoons heavy cream

2 large eggs, beaten

3 cups chopped pecans

& sea salt for sprinkling


 

INSTRUCTIONS:

  • Preheat oven to 350 F & prep a 9 x 13 pan with butter, spray, or parchment paper.
  • Crust: In a large bowl stir together melted butter, white sugar, vanilla extract & salt. Once mixed, stir in the flour until combined. Press this dough evenly into the pan & bake for 15 minutes
  • Pecan Topping: In a medium saucepan over medium heat, combine the butter, corn syrup, brown sugar, and heavy cream. Whisk until the mixture is fully incorporated and the sugar has dissolved. Bring to a boil for about 3-4 minutes. Using a ladle or a large spoon, carefully transfer some of the boiling liquid to a smaller bowl or measuring cup. Whisk the beaten egg mixture and slowly drizzle in the warm liquid- as not to scramble the eggs. Once all the hot liquid has been added to the eggs, transfer all of this mixture back into the saucepan. Remove from heat, stir in the pecans, and carefully pour over the crust
  • Bake for 30-35 minutes or until a toothpick comes out *semi* clean (If the pecans seem to be browning too quickly, you can loosely cover it with aluminum foil.Let cool completely before cutting into squares & store in fridge for up to 7 days.

 

 



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happy baking & to all my fellow americans, happy (almost) ….

ancestors slaughtering natives & taking something that wasn’t theirs day!!!!


 

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