PECAN PIE BARS WITH SHORTBREAD CRUST
One of my favorite bars, this works well also with walnuts! The shortbread crust is light and buttery, make certain to make the crust only on a processor, mixing by hand will produce a harder textured crust, also make certain to pour the topping over the crust when it is hot out of the oven, so prepare the topping while the crust is baking, the filling takes only minutes to make! Yield is only estimated depending on size of bars. Cooking time is for both crust and topping.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees, set oven rack to second-lowest position.
- Butter a 13 x 9-inch baking pan.
- For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
- Sprinkle the mixture into prepared baking pan.
- Lightly press the mixture down with a spatula (do not pat down too much).
- Bake in the second-lowest oven rack for 20 minutes until golden.
- Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
- Stir in chopped pecans.
- Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
- Bake on the second-lowest oven rack for about 20-22 minutes.
- Cool completely in the pan.
- *NOTE* these bars will cut better if refrigerated.
Nutrition Facts : Calories 256.3, Fat 16.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 137.6, Carbohydrate 26.6, Fiber 1.2, Sugar 17.6, Protein 2.1
BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by Christine
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400* In medium bowl, beat eggs slightly.
- Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
- Stir in nuts.
- Pour into unbaked pie shell.
- Bake 15 minutes.
- Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
- Let cool completely on wire rack.
- Just before serving, decorate around edge with rosettes of whipped cream.
BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings-so family and friends can feel free to try every option on the dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
- In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
- Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
- Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
- Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
- To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
- Add melted butter and mix until combined.
- Press into bottom and sides of a nine-inch pie dish.
- Bake for 10 minutes; it will feel soft, but will firm up as it cools.
- Cool completely before filling with your favorite filling.
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