Pecan Pave recipe

Source: Woman's World - Nov. 25, 1997

Crust:
2 cups all-purpose flour
2 tablespoons packed dark brown sugar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 cup chilled butter or margarine, diced
1/4 cup chilled cream cheese, diced
7 to 8 tablespoons ice water

Heat oven to 375 degrees F. Line bottom and long sides of 13 x 9-inch baking pan with foil.

In bowl, combine flour, brown sugar, zest and salt. With pastry blender or 2 knives, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough just starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days.

On lightly floured surface, roll out dough into 15 x 11-inch rectangle; fit into prepared baking pan. Press dough against sides of pan with fork. Freeze until firm, about 15 minutes.

Line dough with foil; fill with dried beans or rice. Bake 15 minutes. Reduce oven temperature to 325 degrees F. Remove beans and foil. Set crust aside.

Filling:
4 cups pecan halves (about 1 pound), divided
1 1/2 cups granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dark corn syrup
4 eggs
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract

In large skillet over medium-high heat, cook 3 cups pecans, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Remove from heat; cool slightly. Transfer pecans to blender or food processor. Process until coarsely chopped; set aside.

Combine sugar, cinnamon and nutmeg.

In bowl, lightly beat corn syrup with eggs, butter and vanilla extract until combined; beat in sugar mixture. Stir in chopped pecans. Pour mixture into crust; arrange remaining pecans over. Bake for 50 minutes or until crust is golden and filling is set and bubbling.

Cool completely on wire rack. (If making ahead, wrap baked, cooled pav� in plastic and foil; store in freezer for up to 6 weeks. Thaw overnight in refrigerator before serving.)

Yields 12 servings.

Per serving: 637 cal; 8 g protein; 39 g fat; 105 mg chol; 71 g carb; 278 mg sodium