Deep Dish Pecan Pie Squares

Deep Dish Pecan Pie Squares

4 cups flour
½ cup sugar
1 ¼ cup butter
1 ¼ tsp. salt

Heat oven to 350º. Grease 11x17x1 1/8 inch jellyroll pan. With a pastry blender (or knife or fork), blend flour, sugar, butter, and salt until crumbly. Mixture will be dry. Press firmly into bottom and up sides of pan. Make sure crust comes all the way up the sides. Filling should not get under crust. Bake about 5 minutes. If crust cracks, smooth it over with the back of a large spoon.

Filling:
5 eggs
2 cups sugar
2 cups corn syrup
5 tbsp. margarine or butter (melted)
2 ½ tsp. vanilla
3 cups chopped pecans

Prepare filling. Mix eggs, sugar, corn syrup, butter, and vanilla until well-blended. Stir in pecans. Pour over baked crust; spread evenly. Bake until filling is set and top is golden brown, about 30-35 minutes. Cool completely before cutting. These are better if made several days in advance to let them soften up a bit. Needs no refrigeration.

Courtesy of Jenn Iverson