Pecan Pie bars
I would like to make a dessert resembling pecan pie this year but only a few people enjoy it in our house. We already have enough regular pies planned, so I was hoping to make something perhaps smaller for those that enjoy it.
Does anyone have a good recipe for pecan pie bars? So many recipes I have seen have almost half crust, half filling which seems like a lot of crust to me.
Also, can I make these the monday before thanksgiving (tom.) and then pop them in the freezer?
The pecan bars usually have a rich shortbread crust that you prebake before adding the pecan pie filling and finish baking, as opposed to using pie crust. Are you looking for something like that, or more like a pecan chewy bar? The crust doesn't have to be real thick, it really depends on how thin you pat it out in the pan, but if it's too thin, the bars will be fragile.
Here's a link with a few different recipe versions. I prefer the first recipe with it's combo of light and dark corn syrup:
Here's a pecan chewy bar recipe, the filling is thinner than a pie bar and chewier with plenty of pecans. I think of these more as a bar cookie than a pie bar, and make them for Christmas:
These chewy bars freeze very well, the pie bars not so much.
Cooks Illustrated has a great pecan bar recipe where you toast the nuts first and add a little bourbon or dark rum. If you have a subscription to their site, you can fine the recipe there. Here is a version posted in a blog that i found courtesy of google.
If you like chewy, I love this chocolate pecan shortbread bar. If you don't want the chocolate, you can just leave it off.
Chocolate Pecan Caramel Shortbread (from Delicatexas Food Creations)
1 1/2 c. sifted all purpose flour
1/4 tsp salt
1/4 tsp double acting baking powder
6 tbsp butter, softened
3 tbsp sugar
1/4 tsp vanilla
Preheat oven to 350. Sift flour, salt, baking powder. Cream butter and sugar until light and fluffy. Add egg and vanilla, beat on low until mixed. Add flour mix in three batches just until dough comes together. Scrape into 9" fluted tart pan, press w/ fingers to cover up sides of pan. Set aside.
8 tbsp butter, cut into 8
2 tbsp honey
2 tbsp sugar
1/2 c brown sugar
1 c pecan halves
2 tbsp heavy cream
Place butter, sugar, honey, brown sugar into heavy saucepan and cook over medium heat until it comes to boil. Continue boiling for 3 minutes. Remove from heat and stir in pecans and then add cream. Pour over crust and bake 30 minutes. Cool on wire rack for an hour.
1/2 c heavy cream
1 tbsp sugar
2/3 c semisweet chocolate chips (I use regular chocolate)
Combine cream and sugar in small sauce pan, cook until it comes to boil. Remove and pour over chopped chocolate (or chips). Whisk until smooth. Set aside 1/3 c for decorations.
Pour ganache over tart, spread evenly. Refrigerate 15 minutes to set. Melt white chocolate (1 oz, coarsely chopped), spoon into parchment bag and make white crisscrosses across top (I do make parallel lines in the chocolate before I refrigerate the tart and then pull a toothpick through it, in even perpendicular lines).
To decorate--fill pastry bag w/ remaining ganache, top w/ star tip. Pipe rosettes along edge.