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Southern Pecan Squares

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"Pecans in abundance are what you get 'down home.' And Southern cooks know how to use them to make some of the most wonderful, simple desserts in existence. These picnic-ready treats are no exception!"

List of Ingredients

Pecan-Brown Sugar Crust:
â—¦ 1 ¼ cups all-purpose flour
â—¦ ¼ cup packed light brown sugar
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon ground pecans
â—¦ ¼ cup (½ stick) unsalted butter
â—¦ 1 large egg yolk, room temperature
â—¦ 1 teaspoon pure vanilla extract
â—¦ ¼ cup whole milk, cold

Pecan Filling:
â—¦ ¼ cup (½ stick) unsalted butter, softened
â—¦ 1 ½ cups packed light brown sugar
â—¦ 5 large eggs, room temperature
â—¦ 1 ½ cups dark corn syrup
â—¦ 2 teaspoons pure vanilla extract
â—¦ ½ teaspoon salt
â—¦ 2 cups chopped pecans


Recipe

Make the crust:
Combine the flour, brown sugar, salt and ground pecans in the bowl of a food processor fitted with the metal blade. Cut the butter into ½-inch pats and add to the bowl; pulse until the mixture resembles coarse crumbly meal, about 20 seconds. Add in the egg yolk, vanilla, and cold milk, and pulse just until the dough comes together. Turn the dough out onto a clean, dry surface, flatten into a disk and wrap tightly in plastic. Chill in the refrigerator for at least 20 minutes and up to five days.

On a clean, dry surface that has been lightly dusted with a little flour and granulated sugar, roll out the chilled dough into a 9x13-inch rectangle and carefully transfer to a baking dish of the same size; press gently into the bottom and corners. Place the dish in the freezer for 20 minutes, then transfer to a 400° F oven and bake for 5 minutes — the dough will dry out just a bit, but should not be brown.

Prepare the filling:
Cream the butter and brown sugar together in the bowl of a mixer fitted with a paddle; add in the eggs one at a time, beating well after each addition. Beat in the corn syrup, vanilla and salt.

Scatter the chopped pecans over the par-baked crust; then pour the filling evenly over the pecans. Bake in a 400° F oven for 10 minutes; then reduce the oven temperature to 350° F and continue baking until the filling is set, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.

When cool, cut into 24 squares.

Makes 24 servings