Pecan Pave

Yield: 12 servings

Ingredients

Crust

• 2 cups all-purpose flour
• 2 tablespoons packed dark brown sugar
• 1 teaspoon grated lemon zest
• 3/4 teaspoon salt
• 1/2 cup chilled butter, diced
• 1/4 cup chilled cream cheese, diced
• 7 to 8 tablespoons ice water

Filling

• 4 cups (about 1 pound) pecan halves, divided
• 1 1/2 cups granulated sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup dark corn syrup
• 4 eggs
• 3 tablespoons butter, melted
• 1 1/2 teaspoons vanilla extract

Instructions

Crust

1. Heat oven to 375 degrees F. Line bottom and long sides of a 13 x 9 inch baking pan with aluminum foil.
2. In bowl, combine flour, brown sugar, zest and salt.
3. With pastry blender or 2 knives, cut in butter and cream cheese until mixture resembles coarse crumbs.
4. Stir in ice water, 1 tablespoon at a time, until dough just starts to form.
5. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days.
6. On lightly floured surface, roll out dough into a 15 x 11 inch rectangle; fit into prepared baking pan. Press dough against sides of pan with fork.
7. Freeze until firm, about 15 minutes.
8. Line dough with foil; fill with dried beans or rice.
9. Bake for 15 minutes.
10. Reduce oven temperature to 325 degrees F.
11. Remove beans and foil. Set crust aside.

Filling

1. In large skillet over medium high heat, cook 3 cups pecans, stirring frequently, until toasted and fragrant, 1 to 2 minutes.
2. Remove from heat; cool slightly.
3. Transfer pecans to a blender or food processor. Process until coarsely chopped; set aside.
4. Combine sugar, cinnamon and nutmeg.
5. In bowl, lightly beat corn syrup with eggs, butter and vanilla extract until combined; beat in sugar mixture.
6. Stir in chopped pecans.
7. Pour mixture into crust; arrange remaining pecans over.
8. Bake for 50 minutes or until crust is golden and filling is set and bubbling.
9. Cool completely on wire rack. (If making ahead, wrap baked, cooled pave in plastic and aluminum foil; store in the freezer for up to 6 weeks. Thaw overnight in the refrigerator before serving.)

Nutrition

Per serving: 637 cal; 8g protein; 39g fat; 105mg chol; 71g carb; 278mg sodium

Attribution

Woman's World magazine - Nov. 25, 1997