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Calling all pecan pie squares lovers, try this recipe and you'll love it!
The generous amount of pecans on top of this delicious dessert is what all pecan lovers need. You won't be tempted to pick off the nuts first just to savor them in the end.
Pick them out and you'll still have enough to enjoy this whole treat. One of the things I love about this coffee recipe for pecan pie squares is that the coffee just balances the sweetness and actually improves this classic treat.
So what are you waiting for? It's time try this pecan pie squares coffee recipe.
Pastry Crust:
1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/4 teaspoon salt
1/3 cup (5 1/3 tablespoons) unsalted butter, chilled and cut into pieces
2 tablespoons plain yogurt
Pecan Filling
3 tablespoons unsalted butter, softened
1/3 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup light corn syrup
2 large eggs
1 tablespoon Kahlua or other coffee liqueur
2 1/2 teaspoons ground coffee (regular grind)
2 cups pecan halves
1/2 cup chopped pecans
Pecan Pie Squares Procedure:
Preheat the oven to 350 degrees F, with a rack in the middle. Lightly grease a 9 by 13 inch pan.
Make the crust:In a food processor, combine the flour, brown sugar and salt. Pulse to blend.
Add the butter pieces and pulse until the mixture is the consistency of cornmeal. With the machine running, add the yogurt and pulse just untilincorporated, for about ten seconds. The mixture will be crumbly, but will hold together when pressed.
Press the crust into the pan. Pierce the surface evenly with a fork.
Bake for 15 to 20 minutes, or until the edges of the crust turn light brown. Leave the oven on.
Make the filling: In a large bowl, with an electric mixer on medium speed, cream the butter with the sugars until well blended, about 2 minutes.Blend in the corn syrup.
Add the eggs, one at a time, blending well after each one. Add the coffee liqueur and ground coffee and beat on medium speed for a minute. With awooden spoon, stir in the pecan halves and chopped pecans.
Pour the filling over the prebaked crust. Use a rubber spatula to spread the filling to the edges.
Bake for 25 minutes, or until the filling is browned and somewhat firm. Cool on a wire rack before cutting into 32 squares. You may cut them into largersquares but since these pecan pie squares are rich, smaller squares might be better. Refrigerate in an airtight container for up to a week.
Yield: 32 small squares
What do you think of this pecan pie squares coffee recipe? Let us know and if you have any more coffee recipes, please do not hesitate to send us yours. We would really appreciate that.
Enjoy this pecan pie coffee recipe everyone:)
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