Eggless Pecan Pie Squares
Cook Time:
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Prep Time:
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Servings:
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Ingredients
- 1 cup oat meal (I use Bob’s Red Mill 5 grain oatmeal)
- 1 cup desiccated coconut
- 1 ½ cup Brown Sugar (Jaggary)
- 3 tablespoons semolina (fine powder)
- 1 cup evaporated milk
- 2 cups pecan
- 1/8 teaspoon cinnamon powder
- 1/8 teaspoon cardamum powder
- 2 cups all-purpose flour
- 1 cup very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
- 4 to 8 tablespoons ice water
- 1/8 teaspoon salt
Directions
- Mix all-purpose flour, cold butter, salt and ice water. Cut butter into flour mixture until it resembles coarse crumbs. Add cold water as much as needed, could use only 4-6 tablespoons. Enough to form a ball.
- Cover the dough and refrigerate it for 20 minutes.
- Press the dough mixture evenly into a 9×13 baking pan. Bake at 350 F for approximately 18 minutes until golden brown.
- While the crust is baking make the filling.
- In a large bowl, dissolve sugar. Add oat meal, desiccated coconut, semolina evaporated milk, 1 ½ cups pecan, cinnamon and cardamum.
- Mix well, do not let it boil. It should be semi liquid.
- Pour the pecan mixture on the top of the hot curst. Arrange the rest of the pecans on top. Bake for another 30 minutes or until the center is set.
- Cool completely before slicing into bars.