Sugar Pie Squares
Jun 20, 2023 22:33:51 GMT -5
Post by Honoria on Jun 20, 2023 22:33:51 GMT -5
Sugar Pie Squares
These Sugar Pie Squares are buttery, gooey, caramelly and absolutely DIVINE!
Ingredients
For the Crust:
1½ cups all-purpose flour
2 Tbsp granulated white sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 tsp pure vanilla extract
For the Filling:
1½ cups light brown sugar, firmly packed
2 large eggs, at room temperature
1/4 cup heavy whipping cream
3 Tbsp unsalted butter, melted and cooled
2 Tbsp cornstarch
2 tsp pure vanilla extract
1/4 tsp salt
Instructions
Preheat oven to 350° degrees F. Line an 8-inch square light metal baking pan with parchment paper, extending the sides of the parchment paper over the edges of the pan. Spray the parchment lightly with cooking spray; set aside.
For the crust: In a food processor, combine the flour, sugar, and salt and pulse until just combined. Add in the cold, cubed butter and vanilla extract and pulse until mixture resembles coarse crumbs. Pour the mixture into the prepared pan and press into an even layer. Bake for 10 minutes and remove from oven, but leave oven on.
Meanwhile, make the filling while the crust bakes. In a large bowl, whisk together the brown sugar, eggs, heavy whipping cream, melted butter, cornstarch, vanilla extract and salt until well combined. Pour over the crust.
Bake until the top is set but only slightly jiggly in the center, about 25-30 minutes. It should not be sloshing around in the pan but if it jiggles a little bit, that's okay. Bubbling around the edges and deep coloring are normal. Let cool completely at room temperature, then cover with plastic wrap or foil and refrigerate for at LEAST 4-6 hours or until set before cutting into bars.
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These Sugar Pie Squares are buttery, gooey, caramelly and absolutely DIVINE!
Ingredients
For the Crust:
1½ cups all-purpose flour
2 Tbsp granulated white sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 tsp pure vanilla extract
For the Filling:
1½ cups light brown sugar, firmly packed
2 large eggs, at room temperature
1/4 cup heavy whipping cream
3 Tbsp unsalted butter, melted and cooled
2 Tbsp cornstarch
2 tsp pure vanilla extract
1/4 tsp salt
Instructions
Preheat oven to 350° degrees F. Line an 8-inch square light metal baking pan with parchment paper, extending the sides of the parchment paper over the edges of the pan. Spray the parchment lightly with cooking spray; set aside.
For the crust: In a food processor, combine the flour, sugar, and salt and pulse until just combined. Add in the cold, cubed butter and vanilla extract and pulse until mixture resembles coarse crumbs. Pour the mixture into the prepared pan and press into an even layer. Bake for 10 minutes and remove from oven, but leave oven on.
Meanwhile, make the filling while the crust bakes. In a large bowl, whisk together the brown sugar, eggs, heavy whipping cream, melted butter, cornstarch, vanilla extract and salt until well combined. Pour over the crust.
Bake until the top is set but only slightly jiggly in the center, about 25-30 minutes. It should not be sloshing around in the pan but if it jiggles a little bit, that's okay. Bubbling around the edges and deep coloring are normal. Let cool completely at room temperature, then cover with plastic wrap or foil and refrigerate for at LEAST 4-6 hours or until set before cutting into bars.
link
