These squares make serving up the fall flavour of classic pecan pie super easy.
- Prep time 20 minutes
- Total time 3 hours
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Filling:
Method
Crust Preheat oven to 350°F. Grease 9-inch square cake pan and line with parchment paper, leaving overhang on two opposite sides.
In food processor, pulse flour, butter, sugar and salt until crumbly dough forms, 20 to 30 seconds, scraping down side of bowl, if necessary. Add 2 tbsp cold water; pulse until dough forms smooth ball. Using your hands, press dough into bottom of prepared pan in even layer. Bake until edges are lightly browned, 18 to 20 minutes. Remove from oven (leave oven on).
Filling Meanwhile, in bowl, stir together brown sugar, flour and salt. In separate bowl, whisk together corn syrup, eggs and vanilla until smooth. Stir in brown sugar mixture; stir in pecans. Pour over hot crust. Bake until filling is set and top is browned, 40 to 45 minutes (do not overcook). Let cool completely, at least 1 hour. Transfer to refrigerator; chill for 30 minutes before unmolding and slicing into squares. (Make-ahead: Can be stored layered between waxed paper in airtight container and refrigerated for up to 4 days or frozen for up to 3 months).
Nutritional facts PER SQUARE about
- Iron 1.2 mg
- Fibre 1 g
- Sodium 144 mg
- Sugars 29 g
- Protein 4 g
- Calories 368
- Total fat 18 g
- Cholesterol 69 mg
- Saturated fat 6 g
- Total carbohydrate 39 g
