Texas Pecan Pie Bars by frick

[BakerAunt]

Texas Pecan Pie Bars
Submitted by frick on August 12, 2010 at 12:35 pm

This is hands down the best Pecan Pie Bar I've ever met, drawing raves from everyone. Every crumb was scavenged from the box and tray. I bought the book (The Pastry Queen) just for this recipe.

Crust
1 ½ cups (3 sticks) unsalted butter, at room temp (I use Costco salted butter)
1 cup firmly packed golden brown sugar
4 cups AP flour
1 tsp salt (reduce to 1/2 tsp. if using salted butter)

Filling
8 large eggs
6 cups firmly packed golden brown sugar
¼ cup bourbon (I did use this)
6 Tbsp. unsalted butter, melted (I also used salted)
2 Tbsp. vanilla
1 cup AP flour
1 tsp salt
2 cups sweetened flaked coconut
2 cups pecan halves (I chopped mine a little). I doubt if it matters.

Note: this calls for a pan 12 by 17” (that's 204 square inches). Do not be fooled and use a shallow pan like a jelly roll pan. It simply MUST go into a pan 2-3 “ deep. You could use two 10 by 10 pans (200 sq. in.), a 13 by 9 plus a 9 by 9 square (198 sq. in.), or cut the recipe in half. It does make a huge amount, a very deep bar with a lot of topping. My first batch used only half the topping and was still good, but not as good as doing it right.

Preheat oven to 350. Spray or butter pans.

Beat butter in mixer on medium about 1 minute; add sugar and beat until fluffy, about 1 minute. Add flour and salt and mix on low until incorporated but still crumbly. Press into prepared pan. Bake 15-20 minutes until it is a deep golden brown. Leave the oven at 350.

Whisk eggs & sugar in a large bowl until well blended. Add bourbon, butter, vanilla, flour and salt, then add coconut and pecans. Pour into crust and spread evenly. Bake until set, about 25-30 minutes.

Cool thoroughly before cutting.

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