| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1/2 | c | Unsalted butter, chilled |
| 1/8 | t | Salt |
| 7 | T | Ice water |
| 5 | T | Salted butter |
| 1 | c | Dark brown sugar |
| 1/2 | c | Dark corn syrup |
| 2 | t | Pure vanilla extract |
| 1 | t | Almond extract |
| 3 | Beaten eggs | |
| 2 | c | Toasted chopped pecans |
| Toasted pecan halves |
INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Mix together flour, salt and chilled butter in food processor until mixture resembles coarse meal. Add ice water by tablespoons and process just until a dough ball begins to form. Wrap dough and chill until firm. Roll dough out on floured board into a 10 by 10-inch square . Fold dough in half and then into quarters and place in an 8-inch square baking pan. Unfold dough and press into corners and up sides of pan and chill 15 minutes. Filling: Melt butter in medium saucepan over medium heat and remove from heat. Stir in sugar and corn syrup and mix until smooth. Add almond and vanilla extracts. Add eggs and beat with a spoon until well blended. Fold in toasted pecans and pour filling into crust lined pan. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack cut into small squares and top each with a pecan half. Recipe By :THE DESSERT SHOW SHOW #DS3025 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:26 -0500 From: Meg Antczak <meginny@frontiernet.net>
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
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Calories: 5549
Calories From Fat: 2782
Total Fat: 323.2g
Cholesterol: 863.6mg
Sodium: 720.3mg
Potassium: 1965.3mg
Carbohydrates: 629.4g
Fiber: 29.4g
Sugar: 281.3g
Protein: 73.1g