Pecan Pie Bars

1 1/4 cups butter, softened and divided
1 1/2 cups granulated sugar, divided
3 cups all-purpose flour
1/2 teaspoon salt
4 eggs, slightly beaten
1 1/2 cups light or dark corn syrup
2 teaspoons vanilla extract
2 1/2 cups coarsely chopped pecans

In a large bowl, with mixer at medium speed, beat 1 cup butter and 1/2 cups sugar until creamy. At low speed, blend in flour (3 cups) and salt (1/2 teaspoon) until mixture resembles coarse crumbs. Press dough firmly onto bottom of a lightly greased 15 1/2 by 10 1/2 by 1-inch jelly roll pan. Bake at 350 degrees for 25 minutes or until lightly gold on edges.

Melt remaining butter (1/4 cup); set aside. In large bowl with wire whisk, beat eggs (4), corn syrup (1 1/2 cups), remaining sugar (1 cup), melted butter and vanilla (2 teaspoons) until well blended. Stir in pecans (2 1/2 cups); pour mixture evenly over hot crust. Bake at 350 degrees for 25 minutes or until filling is firm around the edges and slightly firm in the center. Cool completely in pan on wire rack. Cut into bars to serve.

Pecan Pie - Flaky Pastry

Decadent Pecan Pie - Flaky Pastry

Make this traditional holiday pie anytime with this easy recipe. It�s sweet, crunchy pecans in a light flaky crust just like you remember.

Yield: 1 pie, 8 servings

Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Filling:
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Heat oven to 375 F.

Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.

Bake 40 to 50 minutes or until center is set; cool.