Ingredients:
Shortbread crust (Double the crust recipe!!)
- 1/2 cup butter
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 2 Tablespoons cornstarch
Pecan pie filling
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 1/2 cup pecans chopped
Directions:
Preheat the oven to 325 then line an 8X8 pan with parchment paper and set aside.
In a large bowl, add in the flour, salt, and cornstarch and mix. Add in the cold butter and work it into the dough with your hand or a pastry cutter until cookie dough forms. Press onto the prepared baking pan and bake in the preheated oven for 20 minutes.
In a separate large bowl, mix the eggs, brown sugar, light corn syrup, heavy cream, salt vanilla extract, and cornstarch until combined. Stir in the pecan pieces.
Once the crust is done baking pour the pecan pie filling on top of the crust and bake for 30-35 minutes. The edges will brown a little and the center will be barely jiggly
Remove from the oven and let cool completely before transferring to chill in the fridge for at least 30 minutes. Slice the bars and serve.