Cue Up The Episode!

Listen to Nermine's episode The Art of Forging Bonds Through Culinary Diplomacy while you make her Egyptian-American Pecan Pie Shortcrust Bars.

Make The Recipe

Crust

1. Preheat the oven to 200°F / 95 °.
2. Butter a 20×30 cm baking pan. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides.
3. Using a stand or hand mixer fitted with the whisk attachment, cream the butter and the sugar until it becomes airy, light and creamy.
4. Fold in the flour in two portions.
5. Gently mix with a spatula or the paddle attachment until all ingredients are incorporated.
6. Press the crust mixture evenly onto the bottom of the baking pan.
7. Bake it for 10 minutes.
8. Let it cool for 10 minutes.
9. Lower the temperature to 180°F / 82°C

Filling

1. In a heat-resistant pan, melt the butter, then add the date molasses, sugar, and flour. Mix well, then add the eggs and mix again until the filling reaches a homogenous consistency.
2. Add the molasses mixture to the mold and arrange the pecans on top in one layer.
3. Bake it for 25 minutes or until the molasses layer is set.
4. Let it cool completely, and place it in the fridge for a couple of hours before cutting in small bites.