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Passover Pecan Pie Bars

in Diana's Recipe Book

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Servings: 48
This dessert is reminiscent of pecan pie with the extra sweetness of maple syrup and flaked coconut baked right in.

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

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

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

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