I’m not a big pie person. I know, I know – pies are somewhat trendy (well they were a year or so ago) and therefore I should like them. I’ve just never been a big fan. Don’t get me wrong – I love desserts of ALL kinds, but if I had a choice between an apple pie or apple cookie – I’d choose cookie all the way.
So when B and I got charged with bringing dessert to his family’s Thanksgiving this year, I wasn’t really looking to make enough pie to serve 20ish people for three days (yes, it’s a pretty big family gathering). But of course, for
B some people,you can’t have Thanksgiving without pie. So in addition to making a pie, or two, we decided that we’d also bring some bars – inspired of course by popular Thanksgiving pies. First up? Pecan Pie Bars. These are great for both pie AND non-pie lovers. The sugar cookie dough crust could be eaten alone and works marvelously (I’ve been watching too much Downton Abbey and Call the Midwife) with the pecan filling.
Oh, and besides having these for Thanksgiving? I’m very seriously thinking about making these for Christmas – because they really are that good.
Here’s what you need:
For the crust
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 3/4 cup butter, softened
For the filling
- 2/3 cup packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 1/4 cup heavy whipping cream
- 3 1/2 cups coarsely chopped pecans (I put mine in a food processor and c
Here’s what you do:
- Preheat oven to 350. Combine flour with powdered sugar. Cut in 3/4 cup softened butter using a knife and combine with a fork (or your hands) until the mixture is in crumbly clumps (yes that is the scientific term).
- Using your hands, place the mixture on the bottom of a 13×9 inch baking dish prepared with parchment paper. Allow mixture to come up the sides of the dish a little as well.
- Bake crust at 350 degrees for 20 minutes or until edges are starting to brown. Cool crust.
- Combine brown sugar, honey, 2/3 cup butter, and heavy whipping cream in a skillet. Bring to a boil. Stir in pecans, and combine. Pour hot pecan mixture into cooled crust.
- Bake at 350 for 25 minutes or until the pecan filling is a dark golden color and bubbling. Cool before cutting into bars.
Recipe inspired by this Food Network recipe – minus the corn syrup! – and this one.