Ingredients Jump to Instructions ↓

  1. Crust: 2 Unsalted butter

  2. 1/2 c Sugar

  3. 1 Egg

  4. 2 ts Vanilla extract

  5. 2 1/4 c Flour

  6. 1 ts Baking powder

  7. Filling: 2 Unsalted butter

  8. 1 1/3 c Brown sugar

  9. 1/4 c White sugar

  10. 1/2 c Honey

  11. 4 c Pecans

  12. 1/3 c Heavy cream

  13. 350 degrees. Butter a

  14. 9 by 13-inch baking pan. With electric mixer, cream butter and sugar until smooth and fluffy. Beat in egg and vanilla. Sift together flour and baking soda and add to butter. Mix slowly on low speed, then on medium speed until well mixed. Mixture will be crumbly. Do not overmix. Press into bottom of pan, forming a slight rim. Prick with a fork to completely cover crust mixture. Bake

  15. 15 minutes, until baked but still colorless. Remove from oven and cool completely. For filling: in saucepan over medium-high heat, stir together butter, brown sugar, white sugar and honey. Bring to boil for 3 minutes. Remove pan from heat and immediately add pecans. Return pan to heat and stir in cream. Mix until smooth. Pour in prebaked crust, starting at the corners and pouring to center to cover crust completely. Set pan on baking sheet to keep bottom from overbaking. Bake

  16. 25 minutes. Rotate pan and bake

  17. 15-20 minutes more for a total of

  18. 40-45 minutes. Middle will slightly jiggle, but will set when cooled. Leave at room temperature overnight. Cut into 1 inch diamonds. These will keep for up to

  19. 2 weeks at room temperature. Dust with powdered sugar if desired and place a pecan half in center of each. THE DESSERT SHOW SHOW

  20. 3237 --


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