This post written by the original Ebby.
I love to bake. I love the simplicity, the way that eggs and flour and sugar can come together to make incredible food. I love the smells and the warmth from the oven when it's cold outside. And of course, I love the finished product. It's magic.
But I've never been a pie person. I don't know why, but I'd rather skip the crust and dig out the filling. And I hate to admit that I've actually done just that, much to the chagrin of my mother. She makes excellent pies that make people weep with joy. But they bring out the inner five-year-old in me as I go for the middle and leave an empty shell in my wake. I'm sorry, Mom. I just don't get the whole concept of pie crust.
Which is why these pecan pie squares are right up my alley. No fussy crust to make (or eat), but they've still got the best components of pecan pie. In my humble opinion.
Okay, so they're not exactly gourmet. They use a cake mix as their base. But they taste so good you won't even care. And if you don't tell, no one will know.
Start by combining one yellow cake mix (minus 2/3 C. you'll reserve and use for the filling) with softened butter and an egg. Press this combination in a pan and bake for 15-20 minutes until firm.
While the crust is baking away, combine the reserved cake mix with brown sugar, dark corn syrup, vanilla and three eggs. Pour this over the baked crust, then sprinkle chopped pecans over the top.
Bake for about 30-35 minutes, or until the filling is set.
These are so good. I should know; I grazed on them all day long. And then I gave the rest to Pip for her to deal with.
Pecan Pie Squares
1 package yellow cake mix (minus 2/3 C.)
1/2 C. butter, softened
2/3 C. reserved cake mix
1/2 C. brown sugar
1 1/2 C. dark corn syrup
1 tsp. vanilla
3 eggs, beaten
1 C. chopped pecans.
Heat oven to 350 degrees. Grease bottom and sides of 9x13 cake pan.
After reserving 2/3 C. of the cake mix, combine remaining mix with butter and egg until crumbly. Press into pan and bake 15-20 minutes or until light golden brown.
Combine reserved cake mix, brown sugar, corn syrup, vanilla and eggs. Pour over crust. Sprinkle pecans on top. Bake 30-35 minutes or until filling is set. Cool and cut into squares.