Here is all the sweet devastation of the traditional pecan-pie filling, but the crust is a cookie-type base that any novice can produce.
You bake this Pecan Cookie-Pie just as you do bar cookies — in a rectangular or square pan. Then you cut it in bars or squares, top it with vanilla ice cream or unsweetened whipped cream, and offer it to your dessert-loving family and friends.
After our tasting of this dessert, we wrapped the remainder appropriately and stored it in the freezer for about a week. When we tasted it after this freezing, the dessert was still delicious. Should you decide to put half of this pecan sweet in your freezer, just one caution. Take the dessert out of the freezer in plenty of time before serving so it can come to room temperature or the cookie base won’t be at its best.
Pecan cookie-pie recipe
2 cups sifted flour
1 teaspoon baking powder
2/3 cup dark brown sugar (firmly packed)
1/2 cup butter or margarine
1/2 cup dark brown sugar (firmly packed)
1/3 cup flour
1-1/2 cups dark corn syrup
1 teaspoon salt
2 teaspoons vanilla
3/4 cup coarsely chopped pecans
Sift together the 2 cups flour and baking powder into a mixing bowl. Stir in the 2/3 cup brown sugar. Cut in butter with a pastry blender until mixture is well blended — it will seem dry.
Pat evenly into bottom of a well-greased baking pan (11 x 7 x 1-1/2 inches, or 9 x 9 x 2 inches). Bake in a moderate (350 degrees) oven for 15 minutes.
Meanwhile, mix together the 1/2 cup brown sugar and the 1/3 cup flour. Beat eggs just until yolks and whites are combined; add corn syrup, sugar-flour mixture, salt and vanilla; mix well. Pour over the partly-baked mixture and sprinkle with the pecans.
Return to the moderate (350 degrees) oven and bake for 40 to 45 minutes. Cut into bars or squares while still warm; when cool, remove with spatula and serve topped with vanilla ice cream or unsweetened whipped cream.