Pecan Pie Squares

Ingredients:

Base

• 1 cup (125 g) all-purpose flour, spooned and levelled
• 1/4 cup (30 g) icing sugar, sifted
• 1/2 cup (114 g) unsalted butter, cold and cut into cubes
• 1/4 teaspoon salt

Filling

• 1 3/4 cups (191 g) pecans, toasted
• 3 large eggs, at room temperature
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 3/4 cup (178 ml) corn syrup
• 1/2 cup (114 g) unsalted butter, melted and cooled
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon salt

Directions:

1. Toast pecans on the stovetop on medium to low heat until lightly browned and fragrant. Remove from heat and set aside to cool.
2. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and set aside.
3. Make your base. In a large bowl add flour, icing sugar and salt, whisk together.
4. Add cold butter cubes to the flour mixture. Using a pastry cutter, cut butter into flour mixture until pea size crumbs form.
5. Pour the mixture into your prepared pan and using the palm of your hand or the bottom of a glass, press the mixture evenly into the pan.
6. Bake for 18 minutes or until the edges are lightly golden brown. Place the pan on wire rack and set aside.
7. Meanwhile, make your filling. In a large bowl add eggs, brown sugar, granulated sugar, corn syrup, melted butter, vanilla extract and salt together. Whisk until well incorporated.
8. Add the toasted pecans in an even layer on your crust. Then pour the filling over the top.
9. Bake in the oven for 35 minutes or until the middle is set (jiggle the pan and see if the centre moves, if it's set it won't jiggle). Let the pan cool on a wire rack.
10. Cool completely before slicing into squares or refrigerate until ready to serve and enjoy!

NOTES This recipe is a great make ahead dessert, as it needs time to set. Serve at room temperature. Store squares in an airtight container in a fridge for up to 4 days. Best enjoyed on day 2.

Variations

• Replace half of the pecans with a mixture of walnuts for a varied texture. Or if pecan allergies are an issue, substitute for all walnuts.
• Similar to butter tarts you can have some fun and add 1/2 cup raisins or currants to the filling.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 16 Large or 32 Small

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Pecan Pie Squares at Baking For Friends.