Including this one for Pecan Pie Bars.
I’ve only had a few pecan pies in my time. Probably the most memorable was one I was served by the parents of a boy I was dating for a couple of weeks in England. He was the friend of my friend’s boyfriend, so he hung out with us while I was visiting her in the summer between Grade 11 and Grade 12. Saw the sights of England, drank a lot of Buck’s Fizz, spent a week in the Welsh town of Aberdovey and got a temporary boyfriend (who broke it off shortly after I returned to Vancouver, though not after sending me one or two care packages filled with mix tapes. He made me a friendship bracelet too. Ah, young romance.)
As part of our extremely short courtship, he invited me to his parents’ house for dinner. I don’t remember much about that meal, though I’m sure it was chock-full of awkwardness, except that his mother made pecan pie.
Anyway, I’ve never attempted making one (that damn fear of pastry), but when I saw this recipe for Pecan Pie Bars, I was totally smitten. Who doesn’t love a shortbread crust?
The trick with shortbread, I’ve learned, is to wait and let the butter get really gloppy before getting started. I let my butter sit out for 36 hours, I think, so it was perfect for this recipe. But before I got started, I finally took a moment to fix my KitchenAid mixer, which had too large a gap between the mixing implements and the bottom of the bowl, which meant I was constantly scraping down and around the base of the bowl to make sure everything was getting mixed together. Bless the Kitchn for their oh-so-helpful tutorial on how to make that adjustment. It took about three seconds and has greatly improved things.
Just after they went into the oven, I got a text from a friend saying she had unexpectedly come into two tickets to the Heritage Classic. Did I want to go? Although no one would call me a huge hockey fan, I do like to go to games when opportunities present themselves to me. And the thought of attending this game was kind of appealing, despite the negative temperatures.
I thought the bars would be done in plenty of time, but they were still incredibly jiggly in the centre when I went to pull them out (albeit a bit early since my oven sometimes runs a bit hot). I gave them five more minutes. And then another five. And then another three. And then I had to leave. The centre was still not set, but I had high hopes it would solidify more as it cooled and then after a night in the fridge.
It was not to be.
When I cut into the bars the next day, the edges were fine, if not slightly (and deliciously) gooey. The centre fell completely apart in a liquid mess of pecans and sticky goo. Not going to lie, I ate part of it with a spoon, but that’s why there are only photos of edge pieces.
The sauce also bubbled up over the top of the crust in some places, sneaking under to the bottom of the pan. This was kind of a lovely accident, really because it baked into the crust.
I will definitely make these again, this time letting them bake a little bit more.
Find the original post on Babble here.
Pecan Pie Bars
for the crust:
- 1 1/2 stick unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cup unbleached flour
for the filling:
- 1 cup corn syrup
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 tablespoons melted butter
- 3 eggs, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons flour
- 1/4 teaspoon cider vinegar
- 2 cups pecans
Preheat oven to 325.
For the crust: In a medium bowl, cream together butter, sugar, and salt. Add in flour and mix until just incorporated. Press into the bottom and up the sides of an 8-inch square pan. The crust should come up at least two inches on the sides.
For the filling: In a large bowl, whisk together corn syrup, sugars, melted butter, eggs, salt, vanilla, flour, and vinegar. Spread pecans out in the bottom of the crust. Pour sugar mixture over the top. Bake for 40-50 minutes, or until the center is just set.
Cool completely and cut into squares.