SAN DIEGO (CBS 8) - This is a great alternative recipe for pecan pie if you need to serve a large group. It's easier to serve and can be made a day in advance and stored in the fridge. Enjoy!
3 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
1 cup vegetable shortening
4 large eggs r/t
1-cup light brown sugar *
1/4 cup white sugar*
1 1/2 sticks melted unsalted butter
1 1/2 tbsp flour
3 tbsp milk
1 1/2 tsp vanilla extract
2 1/2 cups coarse chopped pecans
Additional items needed:
Jellyroll pan or 13x9 baking pan
Non-stick cooking spray
Pre heat oven to 350 degrees. Spray bottom and sides of baking pan with non-stick cooking spray.
In a large bowl, stir together the flour, sugar, and salt. Cut in vegetable shortening until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan and press firmly into the bottom and partially up the sides if possible. Bake for 20 minutes in preheated oven, remove and let cool. In a large bowl, beat eggs until foamy, stir in melted butter. Stir in the brown sugar, white sugar followed by the flour; mix well. Last, add the milk, vanilla and pecans.
Pour pecan mixture over cooled crust, place in 350 degree preheated oven (make sure rack in position in the middle of the oven) and bake for 25 minutes or until set. Remove from the oven and place on a rack to cool completely before cutting into bars or squares and serving.
*Brown sugar Splenda for Baking and Stevia can be substituted for the sugars.