-from Southern Living
This dessert was heaven to me--a cross between pecan pie and baklava, but much easier than either to prepare. Very, very rich, so it serves a ton.
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter (yes, in addition to the 3/4 c. above)
- 3 tablespoons whipping cream(aka heavy cream)
- 3 1/2 cups coarsely chopped pecans
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. Bake at 350° for 20 minutes or until edges are lightly browned. Cool. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares. I served these with vanilla ice cream, but freshly whipped cream would be great as well.