Ingredientes para Pink Lady Squares
- 1 ½ cups graham cracker crumbs (or crushed Nilla wafers)
- ½ cup (1 stick) unsalted butter
- 2 tablespoons all-purpose flour
- Condensed Milk
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans
- 2 tablespoons heavy cream
- Juice of 1 lemon
- 2-3 cups powdered sugar
- A few drops of pink food coloring
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Cómo preparar Pink Lady Squares
- **Prepare the Crust:** Preheat oven to 275°F (135°C). In a large bowl, combine 1 ½ cups graham cracker crumbs (or crushed Nilla wafers), ½ cup (1 stick) melted unsalted butter, and 2 tablespoons all-purpose flour. Mix until evenly moistened. Press the mixture firmly into the bottom of a greased 9x9 inch baking pan.
- **Blind Bake the Crust:** Bake for 5 minutes. Remove from oven and let cool completely.
- **Make the Topping:** In a medium bowl, combine 1 (14-ounce) can Eagle Brand sweetened condensed milk, 1 cup shredded sweetened coconut, and ½ cup chopped pecans. Mix well.
- **Assemble and Bake:** Spread the coconut-pecan mixture evenly over the cooled crust.
- **Bake the Topping:** Bake at 325°F (165°C) for 20-25 minutes, or until lightly golden brown. Watch carefully to prevent over-baking.
- **Cool Completely:** Let the squares cool completely in the pan before icing.
- **Prepare the Lemon Icing:** In a medium bowl, beat together ½ cup (1 stick) unsalted butter, 2 tablespoons heavy cream, and the juice of 1 lemon until light and fluffy.
- **Add Icing Sugar:** Gradually add 2-3 cups powdered sugar, beating until smooth and creamy. Add more powdered sugar if needed to reach desired consistency. Stir in a few drops of pink food coloring to achieve a pale pink hue.
- **Ice and Serve:** Spread the lemon icing evenly over the cooled squares. Let set for at least 30 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
199g
Fat
76g
Carbs
19g
