Pecan Pie Bars

• Yay fall. I made these last week for a Statistics study session. Only 4 people came, so there were plenty of leftovers for me to take to Tuesday Night at my friends' house, where the boys quickly devoured them. As you can see, I barely managed to get a picture before these bars disappeared!
• Pecan Pie Bars
  Adapted from Southern Living's Utterly Deadly Pecan Pie
• 2 2/3 cups all purpose flour
• 1 teaspoons salt
• 3/4 cup vegetable oil
• 4-6 tablespoons cold water
• 2 tablespoons powdered sugar
• 8 large eggs
• 3 cups firmly packed light brown sugar
• 1 cup butter, melted and cooled to room temperature
• 1 cup granulated sugar
• 1 cup chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup milk milk
• 2 tablespoons bourbon
• 3 cups pecan halves
• Preheat oven to 350. Mix flour and salt into a bowl, add oil; mix with a fork. Sprinkle water 1 tablespoon at a time until moistened and dough forms a bowl. If it seems to wet (should be the consistency of a pie crust dough), add flour; too dry, add water. Press into the bottom of a greased 9x13 pan until the bottom is completely and evenly covered. Sprinkle with powdered sugar. Bake for approximately 10 minutes.

• Remove crust/pan from oven and let cool. Turn oven to 325°.  Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into pan (on top of the crust), and top with pecan halves. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.