Pecan Pie Squares

Makes 24 squares

pam teeter

ingredients

Crust

10 tablespoons butter, chilled and cut into pieces
1 cup packed light brown sugar
1/4 tsp salt
2 cups flour

Filling

4 eggs, lightly beaten
1 cup sugar
1 tsp vanilla
1 teaspoon bourbon (optional)
1/8 tsp salt
3 tablespoons butter, melted and cooled
1 tsp grated lemon zest
1 tsp fresh lemon juice
1 tsp flour
1 tablespoon water
1 cup dark corn syrup (Dark Karo)
1 1/4 cups coarsely chopped pecans

directions

crust

Beat butter, brown sugar, salt, and flour in large bowl with the mixer until crumbly. Sprinkle evenly into well-sprayed foil-lined 9 x 13 baking pan. Place plastic wrap over mixture and press firmly to form crust. Remove plastic. Bake at 350 degrees for 10 minutes. Cool.

filling

1
Beat eggs, sugar, vanilla, salt, butter, lemon zest, lemon juice and bourbon in medium bowl with mixer until just combined. Mix flour and water in a small bowl and beat into egg mixture. Beat in corn syrup until smooth. Stir in pecans.
2
Pour the filling evenly over the baked crust. Bake at 300 degrees for 50 to 60 minutes or until the surface is set and lightly browned. Cool completely on a rack. Lift and slide the foil liner on a cutting board. Peel down the sides and cut into 2" squares.

Source: pam