Cook's Country
Crust:
2 cups all purpose flour
3/4 cup packed dark brown sugar
1/2 cup chopped pecans (I use the bag labeled cookie pieces)
1/4 tsp salt
10 TBSP unsalted butter, cut into small pieces and chilled
Topping:
1 1/2 cups sweetened shredded coconut
1 cup cream of coconut
2 large eggs
3/4 cup packed dark brown sugar
2 TBSP all purpose flour
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup chopped pecans, toasted
1. Prepare pan:
Set oven rack to center and heat oven to 350 degrees.
Line 13 in by 9 in pan with buttered foil. Allow edge of foil to hang over the edges.
2. Make crust:
Mix flour, brown sugar, pecans and salt into a bowl. Cut in butter until it resembles coarse meal.
Press mixture firmly into prepared baking pan. Bake 20 minutes until golden brown. Cool 20 minutes on wire rack.
3. Make topping:
Combine coconut and cream of coconut into a small bowl. (I do this before I start everything else so it can sit longer) In another bowl, whisk eggs, sugar, flour,, baking powder, vanilla, and salt until smooth. Stir in toasted pecans. Pour entire mixture over cooling crust. Dallop heaping tablespoons of the coconut mixture over the filling. Smooth it down a bit to even things out if you need to.
4. Bake and cool:
Bake until topping is deep golden brown, 35 to 40 minutes. Cool on wire rack, about 2 hours (If you can wait that long...I never do. It is usually about 30 minutes or so when we start messing with it.)
Pull it out of the pan with the foil and cut into pieces. Yield 24 pieces.
It says they can be refrigerated in an airtight container for 5 days. Mine never make it past day 2....so I just store them covered in the oven."
Crust:
2 cups all purpose flour
3/4 cup packed dark brown sugar
1/2 cup chopped pecans (I use the bag labeled cookie pieces)
1/4 tsp salt
10 TBSP unsalted butter, cut into small pieces and chilled
Topping:
1 1/2 cups sweetened shredded coconut
1 cup cream of coconut
2 large eggs
3/4 cup packed dark brown sugar
2 TBSP all purpose flour
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup chopped pecans, toasted
1. Prepare pan:
Set oven rack to center and heat oven to 350 degrees.
Line 13 in by 9 in pan with buttered foil. Allow edge of foil to hang over the edges.
2. Make crust:
Mix flour, brown sugar, pecans and salt into a bowl. Cut in butter until it resembles coarse meal.
Press mixture firmly into prepared baking pan. Bake 20 minutes until golden brown. Cool 20 minutes on wire rack.
3. Make topping:
Combine coconut and cream of coconut into a small bowl. (I do this before I start everything else so it can sit longer) In another bowl, whisk eggs, sugar, flour,, baking powder, vanilla, and salt until smooth. Stir in toasted pecans. Pour entire mixture over cooling crust. Dallop heaping tablespoons of the coconut mixture over the filling. Smooth it down a bit to even things out if you need to.
4. Bake and cool:
Bake until topping is deep golden brown, 35 to 40 minutes. Cool on wire rack, about 2 hours (If you can wait that long...I never do. It is usually about 30 minutes or so when we start messing with it.)
Pull it out of the pan with the foil and cut into pieces. Yield 24 pieces.
It says they can be refrigerated in an airtight container for 5 days. Mine never make it past day 2....so I just store them covered in the oven."
I make these for my husband about twice a month...they are his favorite!
Enjoy!
Danica
