Pecan Pie Squares

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.

A great alternative to classic pecan pie, these squares feature a nutty shortbread crust topped with a deliciously gooey layer that has a hint of bourbon for a unique flavour

A great alternative to classic pecan pie, these squares feature a nutty shortbread crust topped with a deliciously gooey layer that has a hint of bourbon for a unique flavour.

Ingredients

Crust

  • 1 3/4 cups flour
  • 3/4 cup butter, softened
  • 1/3 cup white sugar
  • 1/3 cup coarsely chopped pecans

Filling

  • 1 1/2 cups corn syrup
  • 2/3 cup firmly packed brown sugar
  • 4 eggs
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon bourbon (can substitute with 2 teaspoons vanilla)
  • 1 1/2 cups coarsely chopped pecans

Method

  • Heat oven to 350°F.
  • 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 parchment-lined 13×9-inch 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 squares.
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About 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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4 Responses to Pecan Pie Squares

  1. Lisa Smith says:

    got this in the oven now and it smells divine!

  2. Pingback: Happy New Year! 2013 in review | Constantly Cooking

  3. Pingback: Happy New Year! 2013 in review | MOMMA'S RECIPES

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