Make gluten free pecan pie bars (and gluten free deep dish pizza but that will have to be another post)!
Dave loved the pecan pie I made for Thanksgiving and has been aching for some more, but…and don’t tell anyone this… but I’m really not the biggest fan of making pies…shh! I mean don’t get me wrong, pies are delicious and are totally worth the effort, but I really wasn’t in the mood for making one at the time and Dave really just wanted the filling anyways…
So we made pecan pie bars! It’s a fantastic combination of gooey pecan pie and a crispy crust without all of the hassle of making the pie dough! Even better, I had the perfect crust recipe ready to go–the crust for the St Louis Gooey Butter Cake I make works fantastically for this recipe.
I wish I could say that the filling recipe is mine, but alas, I took it from the Food Network and it can be found here. Make sure you use a full 2 tablespoons of this stuff…
And make sure you save yourself some as well :) And yes, that is the tiniest bottle of bourbon ever!
Follow the same instructions for the crust as the Gooey Butter Cake (make sure you prebake it for 15 minutes or until slightly golden). Follow the Food Network’s instructions for the filling. Pour in the filling and bake for 35-40 minutes or until the bars are mostly set (you still want it to jiggle slightly–that’s where all of the gooeyness comes from!)
Good luck trying to trying to eat just one…I don’t think that it can be done :)