Maddie helped with baking Pumpkin Pie and Pecan Pie Bars for our Thanksgiving feast. She is recently very interested in history, so it was fun to talk about the history surrounding this recipe. I found the recipe in a cookbook I bought over 30 years ago while visiting Colonial Williamsburg, a wonderful living history site. The Williamsburg Cookbook, compiled by Letha Booth, is one of my most favorite cookbooks. It is a collection of nearly 200 traditional and contemporary recipes adapted for home kitchens – a good way of remembering my trips to Colonial Williamsburg. I have never tried a recipe from this collection that was not delicious. Not surprising, since many of these are served in different Inns there. Christian Campbell’s Spoonbread and Chowning’s Tavern Brunswick Stew have become family favorites as well as Williamsburg Inn Pecan Bars. I adapt this recipe to include Texas pecans and Meyer Lemons grown in my back yard. Pecan pie in small bites!
Texas Pecan Pie Bars
Bottom layer, or crust
3/4 cup butter
3/4 cup sugar
zest of 1 whole Meyer lemon
3 cups flour
1/2 teaspoon baking powder
Preheat overn to 375 degrees. With baking or cooking spray, coat 2 nine inch square baking pans. Cream butter and sugar, add eggs, lemon zest and mix. Add flour and baking powder and add to creamed mixtures. Combine well. Pull dough into a ball and chill for 15 minutes to provide easier handling. Divide in half and press each half into bottom of baking pan. Bake 12 -15 minutes but remove from oven before browning. Add pecan topping which can be assembled while crust is baking.
1 cup butter
1 cup light brown sugar, packed
1 cup honey
1/3 cup whipping cream
3 cups of pecans, chopped coarsely
Change oven setting to 350 degrees. Combine butter, sugar, and honey in a heavy saucepan. Bring to boil, stirring, for 5 minutes. Remove from heat, cool 5 minutes, add cream and pecans and mix well. Spread topping evenly over baked crust with a buttered wooden spoon. Bake for 30 minutes. Cool and cut into 1X2 inch bars.