Hello, all! It’s in the forties and cloudy here, the wind is blowing like a Buster Keaton movie, and my nose is a jolly pink despite the fact that it’s getting to be late March. Have I mentioned how much I love Minnesota? Anyway, when you combine all of those things together, it can only mean one thing: let’s bake something, and possibly have it with a cup of lavender or chamomile tea. Ready? Let’s hop to it!
Remember last week when I mentioned the difficulty I was having with pie crust? For years I could whip one out with my eyes closed and have it look relatively appealing. Lately, though, I’ve lost my crust mojo. I’ve been trying to get my grooooove back, but in the meantime I’ve sought creative alternatives. It got me thinking: a lot of people love pie but avoid making it from scratch because they’re intimidated by the crust aspect. So if you don’t want to make a pie because it seems like way too much of an odyssey, and frankly I don’t look very good in sandals and a toga dress, what’s a person to do? Make pie into bars. Enter the pecan pie bar.
Ah, sweet nectar. This is basically a pecan pie that isn’t round. Oliver was asleep during the assembly of these bars, so he missed out on any crust crumbles hitting the ground. That’s a good thing, I think.
The taste, the texture, everything about these is a mirror image of a pecan pie. And really, it is a pretty smart path to go on if you’re making a dessert for a group of people. This 9×13 pan serves more than a regular nine inch pan, so you know what that means. Perhaps there are leftovers…leftovers you can tuck away to do with what you will. Mwahahahahaha! Sorry, I had a Snidely Whiplash moment there. Dessert does that to me.
There are many beautiful recipes for this around the interwebs, but I found this lovely take on pecan pie bars at The Girl Who Ate Everything. It’s a wonderful blog with wonderful recipes! Now grab that cup of tea, put those fellas in the oven, and enjoy the deliciousness.
Peace out, home fries! Love to you all!
- For the crust:
- 2 cups all purpose flour
- ⅓ cup white sugar
- ¼ tsp. kosher salt
- ⅔ cup unsalted butter, cold and cut up into pieces
- For the filling:
- 3 eggs
- 1 cup light corn syrup
- ½ cup white sugar
- ½ cup dark brown sugar
- 2 tbsp. melted unsalted butter
- 1 tsp. vanilla extract
- 1⅔ cups pecan pieces
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
- In a large bowl make the crust by mixing together the flour, sugar, and salt.
- Add in the butter pieces and blend into the flour with a pastry blender, a pair of butter knives, or with very cold hands. If you use your hands just be careful that you don't start to melt the butter.
- Work the butter in until it looks like coarse crumbs. You're going for pea size pieces of butter.
- Sprinkle the crust mixture into the pan and spread it evenly into the corners. Then press it down so it's firm in the pan.
- Bake the crust for 20 minutes until just barely brown. It's going to cook a little again later, so it doesn't have to be over done. While it's in the oven, prepare the filling.
- In a large bowl, mix together all of the filling ingredients except the nuts. Make sure the eggs are fully incorporated and everything is mixed well.
- Add the nuts and stir until incorporated.
- When the crust comes out of the oven, pour the filling on top and put back into the oven.
- Bake for 25-30 minutes or until set. Mine took the full 30. It should have a slight jiggle the middle like pecan pie usually has, but it shouldn't be liquidy.
- This makes 12 generous sized bars.