Puddings & Pies

Pecan Pie Squares

Pecan Pie

Ah, Pecan Pie, one of those quintessential desserts.

Sticky and sweet and instantly comforting.

P1000668a

Gluten free pastry can be tricky. This pie uses a shortbread base that, when pre-baked, puffs up before sinking back down and creating a buttery shell in which the pecans and sticky goodness can nestle.

I tend to associate desserts like this with autumn / winter, when we start to go into hibernation and fresh fruit just won’t do. But they are equally good on a gloomy summer afternoon too. Especially an August one when, despite what the weather man says, there is a promise of autumn in the air (I should tell you now that autumn and winter are my favourite seasons, so it is about now, with September around the corner, that I start to get a bit doo-lally. I’ll try to contain myself. I’m well aware that not many people feel the same way).

P1000670aPecan Pie

Makes 16 squares

Print version

Ingredients:

For the base:

  • 200g butter, chilled and cubed
  • 90g icing (confectioners’) sugar
  • 115g cornflour (cornstarch)
  • 90g brown rice flour
  • 60g ground almonds

For the filling:

  • 25g butter, melted
  • 250g light brown sugar
  • 150g golden syrup
  • Zest of 1 lemon
  • 3 eggs
  • 225g pecan halves

Method:

  1. Pre-heat the oven to 180C / 350F. Line a 12 x 9 inch tin with baking parchment.
  2. Put all the ingredients for the base into either a food processor or the bowl of a stand mixer. Blend until you have a soft, sticky but pliable, dough.
  3. Scoop the dough into the prepared tin and spread it out evenly using your hands.
  4. Bake for 15 minutes, until golden and firm to the touch. Leave to cool completely in the tin.
  5. Once the base is cool, make the filling. First, spread the pecan halves evenly over the base.
  6. Put the melted butter into a mixing bowl with the sugar, golden syrup, lemon zest and eggs. Beat with a whisk until combined. Carefully pour over the pecans.
  7. Bake for 20 minutes, then cover with a piece of baking parchment or foil to prevent the edges from browning too much and bake for a further 10-15 minutes, until the syrup in the middle is completely set.
  8. Leave to cool in the tin before removing and cutting into pieces.

Adapted from Honeybuns

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