Pecan Pie Squares

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A sweet & sugary treat with a super simple flaky press-in crust. The crust is baked and allowed to cool before the filling is added and everything is baked together. Give yourself some time for this one, it is worth the time and effort.

Prep Time: 30 min

Cooling time: 2 hrs

Cook time: 30 min + 35 min

Yield: 1- 9x11 pie

Ingredients

Press-in Pie Crust

• 260g unsalted butter

• 1/4 cup brown sugar

• 1/2 cup white sugar

• 2 1/2 cup all-purpose flour

• 1/2 tsp salt

Pecan Pie Filling

• 1/4 cup unsalted butter

• 1 cup corn syrup

• 1 cup brown sugar

• 5 large eggs1 tsp vanilla extract

• 1 1/4 tsp salt

• 2 cups pecan halves

Directions

Press-in Pie Crust

1. Pre-heat oven to 350F.

2. Grate cold butter over a box grater into a bowl that fits your stand mixer or that you can use a hand-held mixer with. Add in brown sugar, white sugar and cream together everything until you get and evenly mixed paste of sugar and butter.

3. Sift the flour into the bowl and add the salt. Mix again until all the ingredients are mixed in and form a stiff dough.

4. Cover the bottom of a 9x11 baking dish with parchment paper so that it hangs up and over the edges on the long side of the dish.

5. Break up the pie dough into chunks, using your hands, and distribute evenly in the dish.

6. Press the dough evenly to the bottom corners and 1.5 inches up the side of the dish using your fingers. Then grab a rubber spatula and press everything flat.

7. Bake in the centre of the pre-heated oven for 30 min.

8. Remove and let the crust cool in the pan before adding in filling.

Pecan Pie Filling

1. Pre-heat oven to 350F

2. In a medium saucepan add the butter, corn syrup and brown sugar. Heat on medium-low and stir everything together until the butter is melted and the sugars are blended in.

3. Remove the pan to a heat-proof surface and add the eggs, one at a time, whisking continuously until all the eggs are added. Then whisk in the vanilla and salt.

4. Stir the pecans into the saucepan.

5. Pour the filling into the baked & cooled crust.

6. Bake in pre-heated oven for 35min or until the filling is slightly puffy & a bit giggly and set.

7. Remove the pan to a wire rack and let cool completely before removing from the pan.

8. Once cooled, slide a knife around the edges of the crust where they touch the pan, then lift the slab out using the overhanging pieces of parchment paper.

9. Refrigerate overnight and then cut into squares when ready to serve.

Zhuzh it up!

• This press-in crust is so easy to make and can be used for any pie you'd like to bake in a slab. It holds about 2 1/2 to 3 cups of filling, use it for any sweet pie you like!

This amazing recipe was adapted from the Food&Wine Website Recipe : Pecan Pie Bars