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.

Toast the Pecans

1. Preheat the oven to 350°F / 180°C.
2. For one pecan per bar, choose perfectly unbroken pecan halves. Arrange on a pan. 
3. Bake at least 4 minutes - you can go longer if they look completely un toasted, but keep in mind that pecans burn quickly AND they will be baking in the oven later.

Crust

1. Turn the oven up to 400°F / 200°C.
2. Butter a 9x13" baking pan (originally 20x30 cm. You can also try a 7x11, but the squares will be much thicker). 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 for 10 minutes.
8. Let it cool for 10 minutes.
9. Lower the temperature to 375°F / 160°C

Filling

1. In a heat-resistant pan, melt the butter, then add the date molasses, sugar, and flour. Mix well and remove from the heat.
2. Once a little cooled, add the eggs (don't cook them!) and mix again until the filling reaches a homogenous consistency.
3. Add the molasses mixture to the mold and arrange the pecans on top in one layer.
4. Bake it for 25 minutes or until the molasses layer is set.
5. Let it cool completely, and place it in the fridge for a couple of hours before cutting in small bites.