This recipe is what happens when you combine the ooey-gooey goodness of pecan pie filling with a crispy, cornmeal, shortbread-like crust. These squares are convenient for serving a crowd, taking to a potluck or bake sale, or having on hand in the freezer for unexpected company.Print
Pecan Pie Squares with Cornmeal Crust
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 mins
- Yield: 24 squares 1x
- Category: Dessert, Cookies & Bars
- 1 1/4 cups The Old Mill unbleached all-purpose flour
- 1/2 cup The Old Mill yellow cornmeal
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
- 12 ounces (1 1/2 cups) dark corn syrup
- 2/3 cup packed light brown sugar
- 4 large eggs
- 1/3 cup The Old Mill unbleached all-purpose flour
- 2 teaspoons vanilla extract or Bourbon
- 1 teaspoon salt
- 1 1/2 cups chopped pecans
- Place a rack in the center of the oven, and preheat the oven to 350 degrees F.
- For the crust, place the flour, cornmeal, sugar, and salt in a large bowl and stir to combine. Cut the soft butter into tablespoon-size pieces, and distribute over the flour mixture. Blend with an electric mixer (or food processor) until the mixture looks like coarse crumbs. Turn the mixture into the bottom of a 13- by 9-inch metal baking pan. Prick about 12 times with a fork. Place the pan in the oven. Bake until the crust is golden brown, 18 to 22 minutes.
- Meanwhile, place the corn syrup, brown sugar, eggs, flour, vanilla or Bourbon, and salt in the same mixing bowl and blend until smooth. Stir in the pecans. When the crust is removed from the oven, pour the filling over the hot crust. Return the pan to the oven.
- Bake until deeply golden brown, about 25 to 30 minutes. The filling should be set when a knife inserted in the center comes out clean. Cool before slicing into squares or bars.