Blogger extraordinaire Wendy (La Phemme Phoodie) Kirby has a dilemma: Some people in her family like pecan pie right out of the oven, while others prefer a pecan pie that's had time to mellow.
After baking Lemon Blueberry Bars with Coconut Crust, Kirby decided to use the coconut crust as a base for pecan pie bars.
"The thick crust is a nice twist to the typical thin crust found in pecan pie," she writes. "It adds a hearty dimension to the bar. It also tastes more 'aged,' which is sure to please some of my family members. I have to admit I planned to eat these bars without any garnishment but I found myself longing for some vanilla ice cream to dollop on the bar."
See the recipe and the steps here.