"I have been searching for a great pecan pie recipe that would be just the right ratio of pecans, filling, and crust, that would feed a crowd. I put my own spin on it by replacing the traditional corn syrup with Lyle's Golden Syrup, which is made from sugar cane. The difference in taste is out of this world! This has quickly become a family favorite for the holidays."
"Place the prepared pie crust into the refrigerator while preparing the pecans and filling. Heat a large skillet on medium heat, and add pecan halves, stirring frequently until fragrant and slightly toasted. Be careful not to burn them. Remove from the skillet and set aside to cool. Whisk eggs in a large bowl, adding golden syrup, brown sugar, butter, salt, and vanilla."
The recipe makes pecan pie bars in a 12" x 17" jellyroll pan using three refrigerated pie crusts fit together and chilled before filling. The filling mixes 4 cups halved pecans, 6 large eggs, 1 cup Lyle's Golden Syrup, 1 cup firmly packed brown sugar, 1/2 cup melted butter, 3 tablespoons vanilla, and 3/4 teaspoon salt. Pecans are lightly toasted in a skillet then arranged in a single layer on the crust. The mixture is poured slowly over the pecans and baked at 350°F for 35–40 minutes until puffed and slightly jiggly. Bars can be served warm or cooled.
Read at Just A Pinch Recipes
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