Pecan Pie Squares

Take this bar-cookie version of pecan pie to your next holiday gathering. These squares have a rich, buttery crust and a sweet nutty filling that earned them our Test Kitchens' highest rating. But they only have one-third of the calories and 75% less fat than a slice of traditional pecan pie.

Yield: 16 servings (serving size: 1 square)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 7.3g
  • Saturated fat: 2.3g
  • Protein: 2.7g
  • Carbohydrate: 35.8g
  • Cholesterol: 21mg
  • Iron: 0.8mg
  • Sodium: 74mg
  • Calories from fat: 31%
  • Fiber: 0.8g
  • Calcium: 20mg

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter, cut into small pieces
  • Cooking spray
  • 3/4 cup packed brown sugar
  • 1 cup light corn syrup
  • 1 large egg
  • 4 large egg whites
  • 3/4 cup finely chopped pecans
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press flour mixture evenly into bottom of an 8-inch square baking pan coated with cooking spray, using a piece of plastic wrap to press mixture firmly into pan. Remove plastic wrap. Bake at 350° for 20 minutes or until lightly browned.
  3. Combine brown sugar and corn syrup in a medium saucepan; bring to a boil over medium heat, stirring gently.
  4. Combine egg and egg whites in a medium bowl. Stir one-fourth warm syrup mixture into eggs; add to remaining warm syrup mixture. Stir in pecans and vanilla. Pour mixture over crust.
  5. Bake at 350° for 30 minutes or until set (the filling will puff up as it bakes but will deflate as it becomes set). Remove from oven; cool completely in pan on a wire rack. Cut into squares.
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