Saturday, December 12, 2009

Day 3 Of Rosie's Christmas Baking - Pecan Pie Bars.

You KNOW you want one. Or two ...
Or ten.
Pecan Pie Bars.
Still Thursday, Day 2. And I'm making delectable Pecan Pie Bars.
Pecan Pie Bars For pastry base: 2 cups flour 1/2 cup sugar pinch salt 3/4 cup butter, chilled and cut into pieces. Topping: 1 cup firmly packed brown sugar 1 cup light corn syrup 1/2 cup butter 4 large eggs, lightly beaten 2 1/2 cups chopped pecans 1 tsp vanilla extract For the pastry pie base: Combine flour, sugar, and salt in large bowl. Cut in butter pieces with a pastry blender until crumbly. Press evenly into a greased 9 x 13 inch pan. Bake at 350 degrees for about 18 -20 minutes until lightly browned. Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan. Bring to boil over medium heat, stirring. Remove from heat and let cool off a bit - about 3 minutes. Whisk 1/4 of hot mixture into beaten eggs. Whisk egg mixture into remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 35 minutes, until set. Cool completely on wire rack,. Chill before slicing.
Making the pie crust base. Combine the flour, sugar, and salt.
When making pie crusts and pastries, you want your shortening or, in this case, butter, chilled. You don't want to use a soft, room temperature butter. If you did, you'd get a pasty ball of flour, sugar, and butter. Use a chilled butter. Work a little bit in at a time and work that pastry blender. You want little crumbles. I used plastic wrap and my mini-rolling pin to spread the dough out evenly in a buttered pan. This went into a 350 degree oven for about 20 minutes.
Ingredients for the filling: 1 cup firmly packed brown sugar 1 cup light corn syrup 1/2 cup butter 4 large eggs 2 1/2 cups finely chopped pecans 1 tsp vanilla extract
Brown sugar, butter, and corn syrup.
Heat over medium heat, stirring.
Bring to a boil. And let sit for a few minutes before whisking 1/4 of the hot mixture into the beaten eggs. You don't want to scramble the eggs.
Pretend that whisk is just whisking away. I can only whisk with my right hand. And the camera's shutter button is always on the right hand side. They should make shutter buttons on both sides so my left hand can take a picture of what only my right hand can do. Speaking of whisks, I remember 24 years and some months ago, I'd just given birth to Daughter Hawthorne, and I was dictating a grocery list to Mr. Hawthorne. I gave him the regulars, then added Wisk. He came home with a whisk, not Wisk detergent. Gotta love that man.
I added the egg mixture back to the kinda-cooled-off mixture.
Happy pecans join the decadent mix.
Pouring the topping onto the baked pastry base.
Bake for about 35 minutes.
I love the topping. $$$ shot: Tell me you don't want a bite.

No comments: