It's getting to be pecan season again. Yeah! I've already posted my personal favorite pecan pie recipe. Tuesday was Hubs birthday. He loves pecan pie so I planned on making him a pecan pie for his birthday. He also choose lasagna for his birthday dinner. He made the pasta sheets himself! So after getting caught up making lasagna( really awesome lasagna!)I ran out of time. I remembered reading a recipe in The Pastry Queen cookbook for some pecan pie bars. Because they have a shortbread crust and didn't need to cook as long as the pie I knew they'd be done in time.
Wow are these bars great. They are basically a pecan pie on a shortbread crust that you can pick up. No fork needed. Portable pecan pie, what could be better! These bars are crunchy/gooey in all the right places.
We also thought the coconut was a great addition. The next time I make these, (and there will be a next time!) I'm going to throw in a couple handfuls of chocolate chips.
So now I have two favorite pecan pie/dessert.
Texas Pecan Pie Bars
source: Rebecca Rather, The Pastry Queen
Yield: 1 dozen
1 1/4 cups unsalted butter, at room temperature
1 cup firmly packed golden brown sugar
4 cup all purpose flour
1 tsp salt
8 large eggs
6 cups firmly packed golden brown sugar
1/4 cup Bourbon (recipe says optional but you'll be missing out if you leave it out!)
6 Tbl unsalted butter, melted
2 Tbl Vanilla Extract
1 cup all purpose flour
1 tsp salt
2 cups sweetened flaked coconut
2 cups pecan halves
1. Preheat the oven to 350°F. Grease a 12 by 17-inch baking pan with butter or cooking spray.
2. Using a mixer fitted with a paddle attachment. beat the butter and brown sugar in a large bowl on medium speed about 1 minute. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.
3. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for 15 to 20 minutes, until it has darkened to a deep golden brown. Leave the oven at 350°F.
1. Whisk the eggs and sugar in a large bowl until blended. Stir in the bourbon, butter, vanilla, flour, and salt, then the coconut and pecans.
2. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.
Cool thoroughly, at least 30 minutes, before cutting into 3-inch squares or diamonds.