Diana's Desserts - www.dianasdesserts.com
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Passover Pecan Pie Bars
in Diana's Recipe Book
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| Servings: 48 |
| Comments: This dessert is reminiscent of pecan pie with the extra sweetness of maple syrup and flaked coconut baked right in. |
Ingredients:  Crust: 1 cup matzo cake meal 1/2 cup matzo meal 1 cup packed brown sugar 1/4 cup ground toasted pecans 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons (3/4 stick/3oz/84g) unsalted butter 1 large egg white Cooking spray Filling: 1 1/3 cups packed brown sugar 1/2 cup maple syrup 2 tablespoons (1/4 stick/1oz/28g) unsalted butter, melted 1 tablespoon vanilla extract 1 teaspoon fresh lemon juice 1/8 teaspoon salt 5 large egg whites 1 large egg 1/3 cup flaked sweetened coconut 2 tablespoons finely chopped pecans |
| Instructions: Preheat oven to 350 degrees F/180 degrees C. To prepare the crust, lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife. Combine matzo cake meal, matzo meal, and next 4 ingredients (matzo cake meal through 1/4 teaspoon salt), stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1 egg white, stirring just until moist; press into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees F/180 degrees C for 20 minutes or until edges begin to brown; cool 15 minutes. To prepare the filling, combine 1 1/3 cups brown sugar and next 7 ingredients (brown sugar through 1 large egg) in medium bowl, stirring well with a whisk. Stir in coconut and pecans. Pour over the prepared crust. Bake at 350 degrees F/180 degrees C for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars. Makes 48 servings (serving size: 1 bar). |
| Date: March 13, 2006 |