Pecan Pie Triangles

With Thanksgiving coming up at the end of the month, we're all getting our plans set! Normally, we're in charge of making the sweet potato souffle (mostly because I want to keep the leftovers for myself. Haha!) but this year we're in charge of making a strawberry jello salad.

With all the talk about food, I can't help but think about all the dessert that comes at the end... Yeah, does anyone really look forward to Thanksgiving just for the turkey? lol. 

With so many different kinds of pie there are each year, there are always a few people that are just not into pie... my husband being one of them. Seriously, chocolate cream pie is the only pie he actually likes and even then, having it once or twice a year is probably his limit. 

Well, with that being said, I started thinking about dessert options for fall that aren't pie and this one came to mind pretty quickly. It's a recipe from John's Grandma Jenson and it's called Pecan Pie Triangles. Growing up, I never wanted to try the pecan pie because to be honest, a pie that looked like it was just a pile of sticky pecans didn't look good... Eventually I tried it. And liked it. 

Even though I'm not grossed out by the pie like I always thought I would be as a kid, I will definitely say that these Pecan Pie Triangles are way better than the pie! They taste similar, but with a lot less of the random sweet mushy part in the middle, which in my opinion is an improvement...  

So, here's how to make this fall dessert.

Heat the oven to 350 degrees Fahrenheit and grease a baking sheet.

Now, beat 3 cups of flour, 1/4 cup and 2 Tablespoons sugar, 3/4 cup softened butter, and 3/4 teaspoons of salt together in a large bowl. The mixture should be a bit dry and crumbly. Press this mixture firmly onto the greased baking sheet and bake for 25 minutes, or until it is a golden brown color.

While the first layer cooks, prepare the filling. Mix 4 slightly beaten eggs, 1 1/4 cup sugar, 1 cup corn syrup, 1 1/2 tsp vanilla, and 3 Tablespoons of butter together until well blended. Stir in 2 1/2 cups chopped pecans.

Once the first layer is baked, spread the filling mixture evenly over it and return the pan to the oven. Bake it for 20-25 minutes or until the filling is set.

Allow to cool and cut into 3 large squares and then into triangles.

Mmm... if we just had these and a pumpkin pie at Thanksgiving this year, I wouldn't complain at all! Although, I'd have to throw in a chocolate cream pie to make John happy too. :)