Publisher Photo
Publisher Photo
Try this sweet-and-salty dessert for something different to serve for your next get-together.—Margie Rumminger, Gillette, Wyoming
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup plus 1 tablespoon butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 to 3/4 cup pecan halves
  • TOPPING:
  • 3/4 cup sour cream
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecans

Directions

In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Beat in flour until blended.
Press dough onto a greased 12-in. pizza pan; arrange pecan halves around outside edge of dough. Bake at 350° for 20-25 minutes or until lightly browned.
In a small bowl, combine the sour cream, brown sugar and vanilla. Immediately spread over hot crust to within 1/2 in. of pecan halves. Sprinkle with chopped pecans. Cool on a wire rack. Store in the refrigerator. Yield: 12 slices.
Originally published as Pecan Pizza in Country Woman Christmas Annual 2008, p59

Nutritional Facts

1 slice: 320 calories, 20g fat (8g saturated fat), 50mg cholesterol, 74mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 4g protein.

  • 1/2 cup plus 1 tablespoon butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 to 3/4 cup pecan halves
  • TOPPING:
  • 3/4 cup sour cream
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  1. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Beat in flour until blended.
  2. Press dough onto a greased 12-in. pizza pan; arrange pecan halves around outside edge of dough. Bake at 350° for 20-25 minutes or until lightly browned.
  3. In a small bowl, combine the sour cream, brown sugar and vanilla. Immediately spread over hot crust to within 1/2 in. of pecan halves. Sprinkle with chopped pecans. Cool on a wire rack. Store in the refrigerator. Yield: 12 slices.
Originally published as Pecan Pizza in Country Woman Christmas Annual 2008, p59

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