11/18/2018 – Made by Mary for our first Thanksgiving feast at the farm based on the recipe here that was based on one by Ina Garten here. They were popular with the guests.
INGREDIENTS
SHORTBREAD CRUST
1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
PECAN PIE TOPPING
1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped
INSTRUCTIONS
1. Preheat the oven to 350°F.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a
paddle attachment, until light, approximately 3 minutes.
3. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix
the dry ingredients into the batter with the mixer on low speed until just combined.
4. Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge
around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your
hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
5. For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed
saucepan.
6. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and
boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
7. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30
minutes, until the filling is set.
8. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into
bars and serve.
notes
11/25/2018
2/2
FOR A 9×13 pan (serves 18)
Crust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped
Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.
FOR AN 8×8 pan (serves 9)
Crust
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped
Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.
Recipe adapted from Ina Garten.
