However you choose to pronounce it, it is still just as delicious and good!
Many people will automatically thing of Pecan Pie for National Pecan Day. Pecan Pie is okay in my book, but it is sometimes too much filling for the amount of crust. Depending on the recipe, it might also be too sweet - I know, me with the insatiable sweet tooth, but yes, it can happen. Anyway, I know I am a day late, but I was not able to blog this yesterday - even though I baked it two days ago - life got in the way.
For today's FHC, I chose one of my favorite pecan recipes from a class in culinary school. It not only is my favorite pecan recipe, it is also one of my favorite recipes of all time. Don't laugh - the ratio of pecans to "crust" is good, it is not too sweet, just buttery enough, and has such a great flavor. I bet any die-hard pecan pie fanatic will love this recipe just as much. Another plus, it is INCREDIBLY easy to make!
Pecan Pie Bars
Adapted from culinary school recipe
Yields 48 bars from one 1/2 sheet pan
- 10 ounces Unsalted Butter
- 8 ounces Cream Cheese
- 3.5 ounces Granulated Sugar
- 14.5 ounces All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
1. Preheat oven to 425 degrees Farenheit
2. In a medium-sized bowl, beat the Butter and Cream Cheese together until smooth.
3. Add the Sugar, Flour, Salt and Baking Powder and stir until the dough is cohesive; it will be crumbly, but hold together when squeezed.
4. Press dough into and up the sides of a prepared - I use nonstick cooking spray, you can also use parchment on the bottom as well - sheet pan
5. Bake the crust for 10 minutes and remove from oven. Reduce the oven to 350 degrees Farenheit
- 4 large Eggs
- 3/4 cup Corn Syrup
- 7 ounces Granulated Sugar
- 2 ounces Unsalted Butter, melted
- 2 ounces Heavy Cream
- 2 tablespoons Rum
- 4 drops Butter Rum Flavor
- 1/2 teaspoon Salt
- 8 ounces Pecans, chopped
1. In a medium-sized bowl, whisk the filling ingredients together. I used my stand mixer. I also did not have Butter Rum flavor this time. I recommend getting it, but if you cannot, it is fine without
2. Pour the filling over the crust.
3. Bake the bars for 30 minutes, or until the filling looks puffy and deep golden brown. Mine took 20-25 minutes.
4. Remove from the oven and cool completely before cutting.