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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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We make this every Christmas and for my husbands birthday instead of making pecan pie. Ingredients:
2 cups flour |
1/2 cup sugar |
1/8 teaspoon salt |
3/4 cup butter |
1 cup brown sugar (firmly packed) |
1 cup light corn syrup |
1/2 cup butter |
4 large eggs (lightly beaten) |
3 1/2-4 cups finely chopped pecans |
1 teaspoon vanilla extract |
Directions:
1. Combine flour, sugar and salt in a large bowl.
2. Cut in 3/4 cup butter thoroughly with pastry blender until you have fine crumbs.
3. Press mixture evenly into sprayed or greased 13 x 9 baking pan.
4. Bake at 350 for 17-20 minutes until lightly browned.
5. Combine brown sugar, corn syrup and 1/2 cup butter in a sauce pan.
6. Bring to a boil over medium heat, stirring gently.
7. Remove from heat.
8. To avoid scrambling the eggs, temper the lightly beaten eggs by stirring in 1/4 heated mixture into eggs gradually.
9. Once tempered, add egg mixture to sauce pan and stir in pecans and vanilla.
10. Pour filling over crust and bake at 350 for 25 minutes, or until set.
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