Recipe for cooking Pecan Pave

Desserts to Go with Coffee and Tea :: Frozen Desserts

Pecan Pave

Source: Woman\s World - Nov. 25, 1997

Crust
2 c. all-purpose flour
2 Tbsp. packed dark brown sugar
1 tea. grated lemon zest
3/4 tea. salt
1/2 c. chilled butter or margarine, diced
1/4 c. chilled cream cheese, diced
7 to 8 Tbsp. ice water

Preheat oven to 375 degrees F. Line bottom and long sides of 13 x 9-inch baking pan with foil.

In bowl, combine flour, brown sugar, zest and salt. With pastry blender or 2 knives, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in ice water, 1 Tbsp. at a time, until dough just starts to form. Shape into disk; wrap and refrigerate at least 30 min. or up to 2 days.

On lightly floured surface, roll out dough into 15 x 11-inch rectangle; fit into greased baking pan. Press dough against sides of pan with fork. Freeze until firm, about 15 min..

Line dough with foil; fill with dried beans or rice. Bake 15 min.. Reduce oven temperature to 325 degrees F. Remove beans and foil. Set crust aside.

Filling
4 c. pecan halves (about 1 lb.), divided
1 1/2 c. sugar
1 1/4 tea. ground cinnamon
1/2 tea. ground nutmeg
1 c. dark corn syrup
4 eggs
3 Tbsp. butter or margarine, melted
1 1/2 tea. vanilla extract or flavoring

In large skillet over medium-high heat, cook 3 c. pecans, stirring frequently, until toasted and fragrant, 1 to 2 min.. Remove from heat; cool slightly. Transfer pecans to blender or food processor. Process until coarsely chopped; set aside.

Combine sugar, cinnamon and nutmeg.

In bowl, lightly beat corn syrup with eggs, butter and vanilla extract or flavoring until combined; beat in sugar mixture. Stir in chopped pecans. Pour mixture into crust; arrange remaining pecans over. Bake for 50 min. or until crust is golden and filling is set and bubbling.

Cool completely on wire rack. (If making ahead, wrap baked, cooled pavé in plastic and foil; store in freezer for up to 6 weeks. Thaw overnight in refrigerator before serving.)

Makes approximately 12 servings.

Per serving: 637 cal; 8 g protein; 39 g fat; 105 mg chol; 71 g carb; 278 mg sodium