Recipes tagged with « Pie Bars »

Altered Pecan Pie Bars

Flaky crust made from half whole wheat flour and all-purpose flour, with cold coconut oil replacing butter. Filling uses maple syrup instead of corn syrup, and light brown sugar swapped for muscovado sugar. Cinnamon and ground cardamom for warmth, plus an extra egg for firmness. Baking times shifted slightly with chilling emphasized to keep things tight and buttery. Tactile signals throughout to avoid soggy crusts or curdled eggs. Mix of textures from toasted pecans under custard dripping with woody spices and sweet earthiness. Classic technique with tweaks to handle busy kitchens and ingredient swaps.