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Author Notes: The same pecan pie you know and love...in bar form! I highly recommend using brown rice syrup in place of the traditional corn syrup. The texture is so much creamier and the sweetness is tamed, allowing the nuttiness of the pecans to come through. Keep in mind, the recipe is enough to make 2 - 9" pies instead. Who could resist? —Samantha Ardry
Makes: 1 - 9 x 13" pan (12 - 2 3/4 x 3 1/8" bars)
ounces unsalted butter, softened
ounces granulated sugar
large egg, room temperature
teaspoon vanilla extract
ounces cake or pastry flour
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well incorporated. Sift the flour and salt together, then add to the creamed mixer until combined. Wrap in plastic and chill while you make the filling
ounces unsalted butter, cubed
ounces brown sugar
ounces brown rice syrup (or light corn syrup)
tablespoons vanilla extract
ounces whole pecans, lightly toasted
- Combine the butter, sugar, syrup and salt in a saucepan. Melt the butter over low heat, then turn up the heat and bring the mixture to a boil. Let it boil for about 3 minutes, remove from the heat and let cool for 25-30 minutes.
- While the caramel mixture is cooling, spray a 9 x 13 x 2 1/4" pan generously. Remove the pastry crust from the fridge and roll it out to a rectangle about the size of the pan. Transfer the dough to the pan and press it evenly over the bottom and half way up the sides of the pan. Chill the crust in the freezer for 15 minutes.
- Preheat a conventional oven to 350 F.
- Whisk together the eggs and vanilla extract. Pour the eggs in a very slow stream into to the cooled caramel mixture while whisking vigorously. The eggs should not curdle! If the mixture is cool enough, they will incorporate smoothly.
- Remove the crust from the freezer and sprinkle the pecans evenly over the bottom. Pour the filling over the pecans. Bake on the center rack for about 45 minutes, or until the filling no longer jiggles and the crust is golden brown.
- Let the bars cool completely on a rack. Chill them well in the fridge or freezer before cutting for clean edges.
- This recipe was entered in the contest for The Recipe You're Most Proud Of