Pecan Pie Squares

Martha White

CRUST:

No-stick cooking spray

2 cups all-purpose flour

¼ cup sugar

½ teaspoon salt

½ cup butter, melted

FILLING:

3 large eggs, lightly beaten

1 cup sugar

1 cup light corn syrup

2 tablespoons butter, melted

1 teaspoon vanilla extract

2 cups chopped pecans

HEAT oven to 350F. Coat 13 x 9-inch pan with no-stick cooking spray.

For crust: BEAT flour, sugar, salt and butter in medium bowl with an electric mixer on medium speed until resembles corn meal. Press firmly into prepared pan. Bake 20 minutes or until very light golden brown.

For filling: COMBINE eggs, sugar, corn syrup, butter, vanilla and pecans in medium bowl. Pour over partially baked crust. 

Pecan goodness!

Bake 25 to 28 minutes or until filling is set. Cool completely. 

Always excited for an excuse to make cookies!

Cut into 2-inch squares. Store in refrigerator. 

My Rating: 5/5 "It's basically a little portable pecan pie. Let's be serious: Little portable pecan pie is one of the best things you could ever hope to have in this world."