When I asked what kind of pie is on your holiday tables in December, you had so many delicious suggestions. Chocolate and pecan, in their many different variations, were the most mentioned. So that’s where I found inspiration for these bars, which are easy to make and everything you love about pecan pie, with the addition of a rich chocolate layer, and sweetened condensed milk (no corn syrup) poured over the top before baking. The simple pat-in-the-pan crust has pecans in it as well for depth of flavor, and lard makes it very flaky. I find pie bars to be less intimidating than making pie, and the results are just as delicious. I decided to streamline a typical pecan pie by making a pat-in-the-pan pie crust, using sweetened condensed milk for rich flavor, and adding a single egg to help bind the filling and slightly lightening the rich condensed milk. Bourbon is optional, but also helps cut the sweetness and adds great flavor. Additionally, these bars pack well for holiday cookie boxes. Lard Makes Great Pie Crusts Lard has a lot of advantages in pastry making. It’s ideal for pie crusts (sweet or savory), as it makes a great non-hydrogenated alternative […]
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