If there was only one type of food in this world that I was forced to eat for the rest of my life – for breakfast, lunch and dinner – it would be pie.

I love pie, but sometimes you just can’t eat a whole pie. Well … not in one sitting, anyway!

Pecan Pie Slice from thestickyandsweet.com

This Pecan Pie Slice is the best of both worlds. All the sticky goodness of a regular Pecan Pie, but without the guilt of a whole pie.

Pecan Pie Slice from thestickyandsweet.com

I like to use a slosh of bourbon or rum to give a little kick to my caramel sauce. I just think the marriage of pecans and a dark spirit is gorgeous and gives a real edge. If you aren’t a drinker, then you can skip this and never know what you’ll miss.

Pecan Pie Slice from thestickyandsweet.com

The gooey sauce is made quickly on the stove and then sprinkled with pecans and a slosh of booze. When you add the rum the sauce will foam up. I like to chop my pecans up but you can leave them whole.

Pecan Pie Slice from thestickyandsweet.com

The slice is gooey, sticky, boozy mess and you will be absolutely licking your fingers and the plate.

You can serve this Pecan Pie Slice warmed with ice cream for a decadent dessert or just a special afternoon treat.

Pecan Pie Slice from thestickyandsweet.com

The Pecan Pie Slice is part of June’s Sweet Adventures Blog Hop.

Pecan Pie Slice

For base:
1 cup plain flour
1/2 cup brown sugar
1 cup dessicated coconut
125g unsalted butter, melted

For filling:
115g unsalted butter
1 cup brown sugar
1/3 cup honey
2 tablespoons thickened cream
200g whole pecans, chopped
2 tablespoons bourbon or rum (optional)

1. Preheat oven to 160 degrees fan forced. Line a 22 x 30 cm metal baking tin with 2 layers of foil, leaving an overhang.
2. Combine flour, brown sugar coconut in a large bowl.
3. Add melted butter and stir to combine. It should look like breadcrumbs. Press into lined with a back of a spoon or your hands and bake for 12-15 minutes or until lightly browned.
4. While base is cooking, combine butter, brown sugar, cream, honey in a saucepan over low heat until melted. Increase heat to simmer for 1-3 minutes. The sauce should be thickened slightly so it coats the back of a spoon.
5. Take saucepan off heat and stir in the pecans. Add the rum or bourbon (optional) and stir.
6. Pour the sauce over the crust and return to the oven for about 15 to 20 minutes.
7. Allow to cool in the tin and gently lift out using the foil. Cut into squares.

The Pecan Pie Slice will keep for 2-3 days in an airtight container.

Notes:

  • Make sure you line the tin well. I made the mistake of leaving a gap in the foil in the corners and sauce leaked through and things got sticky.
  •  Don’t fill the sauce too high up to the top of the tin. The mixture will bubble in the oven and spill over into  your oven = messy oven.