Pecan pie squares

Pecan pie squares

INGREDIENTS
sanded crust
1 1/2 cups flour
1 pinch of salt
1/2 cup unsalted butter softened
1/3 cup icing sugar
1/4 teaspoon vanilla
pecan and honey garnish
1/2 cup unsalted butter
1 cup of packed brown sugar
1/2 cup of liquid honey
1 tablespoon of cider vinegar
2 teaspoons of vanilla
1/4 teaspoon of salt
3 slightly beaten eggs
2 cups of pecan


PREPARATION
Crust preparation
1. In a bowl, combine the flour and salt. Book. In the large bowl, using the electric mixer, beat butter with icing sugar until mixture is light and puffy. Add the vanilla by beating. When beating at low speed, incorporate the reserved dry ingredients in half until the mixture has the texture of coarse crumbs. Line a 9-inch (23 cm) square baking pan with parchment paper, letting it protrude on the sides, then squeeze the mixture into the bottom of the pan. Using a fork, prick the entire surface. Bake in the preheated oven at 350 ° F (180 ° C) for 14 minutes or until crust is lightly browned on sides. Let cool slightly.

Preparation of the filling
2. Meanwhile, in a small saucepan, melt butter over medium heat. Whisk together and brown for 2 minutes or until smooth. Remove the pan from the heat. Stir in honey, vinegar, vanilla and salt, whisking, then stir in eggs.

3. Sprinkle cooled crust with pecans and pour egg mixture. Place the baking pan on a baking sheet and bake in preheated oven at 350 ° F (180 ° C) for 50 to 55 minutes or until the filling has set. Place the pan on a rack and let cool completely. Cover and refrigerate 1 hour or until the filling is cold. Unmould by lifting the parchment paper. Using a serrated knife, cut into squares.

The squares will keep for up to 5 days in the refrigerator.


A good thing

To facilitate cutting, refrigerate the preparation before cutting into squares.