Pecan pie squares

Bite-sized way to enjoy a favourite treat!

I adore pie, but sometimes I find a whole slice, even a sliver, can just be too much after a rich meal. That’s one of the reasons I love to experiment with squares; they offer a great alternative to larger portions of dessert while providing the same sweet finish. Squares are also a great option for those who feel intimidated at the thought of making pastry. This recipe features a nutty shortbread crust topped with a deliciously gooey layer; the bourbon in the filling adds a slightly unique but not overpowering flavour. They can be made ahead and frozen for up to a month.

Ingredients

For crust:

  • 1 3/4 cups (435 mL) flour
  • 3/4 cup (185 mL) butter, softened
  • 1/3 cup (90 mL) white sugar
  • 1/3 cup (90 mL) coarsely chopped pecans

For filling:

  • 1 1/2 cups (375 mL) corn syrup
  • 2/3 cup (160 mL) firmly packed brown sugar
  • 4 eggs
  • 1/3 cups (90 mL) flour
  • 1 teaspoon (5 mL) salt
  • 1 tablespoon (15 mL) bourbon (can substitute with 2 teaspoons vanilla)
  • 1 1/2 cups (375 mL) coarsely chopped pecans

Method

  • Heat oven to 350F. Line a 9 x 13 inch (22.5 x 32.5 cm) baking pan with parchment paper and set aside.
  • Make crust by combining flour, butter and sugar in a large bowl (a stand mixer is great for this, if you have one).
  • Beat at medium speed with an electric mixer until mixture resembles coarse crumbs. Scrape down sides a few times as needed.
  • Stir in 1/3 cup chopped pecans.
  • Press crust mixture evenly onto bottom of prepared baking pan.
  • Place in centre of preheated oven and bake 18 – 20 minutes or until edges are just beginning to brown. Remove from oven but don’t turn oven off.
  • While crust is baking, make filling by combine corn syrup, brown sugar, eggs, flour, salt and bourbon in a large bowl (can do this by hand or using a stand or electric mixer). Stir in pecans.
  • Once crust has completed its partial baking, spread filling evenly over crust.
  • Bake an additional 25 – 30 minutes or until filling is set (jiggle pan to check).
  • Let cool on a wire rack and cut into 1 1 /2 inch (3.75 cm) squares.

Makes 4 dozen squares.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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