As always we give you all of the recipe and none of the fluff.
Ingredients:
Pecan Pie Mixture
4 tbsp. unsalted butter
1 c light corn syrup
2 c dark brown sugar
5 eggs
1 ½ tsp. vanilla extract
1 ½ tsp. salt
2 c pecan halves
Baked Press-In Crust
1 c unsalted butter, melted
½ c sugar
2 tsp. vanilla extract
½ tsp. salt
2 c + 2 tbsp. all purpose gluten free flour*
Directions:
Prepare the crust
Preheat the oven to 325°f. Line a 9x13 inch baking pan with parchment paper.
Mix all the shortbread crust ingredients together then press firmly into the prepared baking sheet. Bake the crust for 20 min. until golden brown. Remove from oven and set aside.
Prepare the pecan pie filling.
Preheat the oven to 350°f. In a medium saucepan, melt the unsalted butter over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract and salt and stir in the pecans halves until combined.
Pour the pecan filling into the prebaked pie bar crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.
TIP: This is a great dessert to make ahead of time because it’s just as good cooled in the refrigerator overnight.
*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.
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