Kentucky Pecan Pies

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Quantity: 36 tiles

This type of dessert is a lifesaver when you need to treat guests to a delicious cake that you can eat with your hands without using cutlery and without worrying about getting dirty. These cakes resemble slices of pie cut into bars, but are much more delicious and textured. First, a shortbread crust is baked, then filled with layers of white chocolate, crunchy pecans, and a honey-like creamy filling. The delicious filling combines various spicy flavors, thus living up to the dessert's name. In addition to honey, it contains tart Kentucky whiskey, brown sugar with a light caramel note, and aromatic orange zest. This flavor blend perfectly complements the toasted pecans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 cups premium flour + extra for dusting
2 tablespoons of sugar
1/4 teaspoon fine salt
12 tablespoons cold butter, cut into small cubes
3-4 tablespoons of ice water

Filling

1 and 2/3 cups pecans
180 g white chocolate, chopped
1 tbsp. honey
2/3 cup brown sugar
3 large eggs
2 tbsp (30 g) butter, melted
2 tbsp. flour
2 tbsp bourbon
Zest of 1 orange
1 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, pecans, white chocolate, brown sugar, Orange zest, honey, bourbon

Cooking the dish according to the recipe:

Position an oven rack on the bottom shelf and preheat the oven to 200°C (400°F). Spray the bottom and sides of a 22 x 32 cm (9 x 13 in) baking dish with cooking spray.
In a food processor, pulse the flour, sugar, salt, and butter until the butter is the size of peas. Add water 1 tablespoon at a time and pulse until the dough begins to pull away from the sides of the bowl.

Place the dough on a floured surface, gather it into a ball, and shape it into a rectangle. Roll it out to a thickness of 0.3 cm and dimensions of 32 x 37 cm. Trim any uneven edges and place the dough in the prepared pan, pressing it into the bottom and lifting it about halfway up the sides of the pan (if necessary, trim the sides). Prick the dough a couple of times with a fork.
Cover with aluminum foil and sprinkle with weights or dried beans. Bake until the batter begins to set, about 15 minutes. Then remove the weights and continue baking until golden brown, about 5 more minutes. Cool completely.
Meanwhile, reduce the oven temperature to 350°F (175°C) and spread the pecans on a baking sheet. Bake until the pecans are toasted, 8-10 minutes. Let cool, then coarsely chop.
FillingPour a few centimeters of water into a small saucepan and bring to a boil. Place the white chocolate in a heatproof bowl and set it over the saucepan, making sure it doesn't touch the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly over the cake and let it set.
Using a mixer, beat the honey and brown sugar until smooth. Beat in the eggs. Pour in the melted butter and continue beating. Add the flour, bourbon, orange zest, and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.
Bake until the filling is golden brown on top and set inside, 30 to 40 minutes. Cover and refrigerate. Before serving, cut into 36 equal bars.

Author of the recipe - Damaris Phillips is a chef and cooking show host.

Categories:

recipe / Desserts / Cakes / Appetizers / Snacks / American cuisine

Similar recipes