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These easy pecan pie bars are everything you love about pecan pie, baked into neat little squares. A thick, buttery shortbread crust gets topped with a gooey, custardy pecan filling with a pinch of cinnamon, and you never have to roll out a single pie crust. If pecan pie is the star of your Thanksgiving table (it is at mine!), this is the easiest way to serve it to a crowd.
This pecan pie bars recipe makes 16 rich squares in an 8×8 pan, and I also tested a 9×13 version for bigger gatherings, so you can bake for four people or forty. They are make-ahead friendly, they travel well to Friendsgiving, and they slice cleanly straight from the fridge. Planning the whole dessert spread? Set them next to my mini pecan pies baked in a muffin tin and these Crumbl-style pecan pie cookies and you’ve got every pecan lover covered.
Quick Look: Easy Pecan Pie Bars with Shortbread Crust
- 🥧 What it is: A gooey cinnamon pecan pie filling baked over a thick, press-in shortbread crust.
- ⭐ Why it works: Prebaking the crust for 15 minutes keeps the bottom crisp under the custardy filling.
- 💛 Why you’ll love it: All the pecan pie flavor, with no pie dough to roll or chill.
- ⚠️ What to watch for: Pull them when the center barely jiggles; they finish setting as they cool.
- 🍳 Pan notes: An 8×8 pan makes 16 squares; the 9×13 version feeds a holiday crowd.
- ❄️ Make ahead: Chill overnight for the cleanest slices, or freeze up to 2 months.
Why This Recipe Works
- No cutting in cold butter. The shortbread crust uses melted butter and a little cornstarch, so you stir it together in one bowl and press it into the pan. It bakes up tender and melt-in-your-mouth.
- The crust is prebaked. Baking the shortbread first, then pouring the filling over the hot crust, is what keeps these pecan bars from getting a soggy bottom.
- A custardy, sliceable filling. Heavy cream and a teaspoon of cornstarch help the filling set into clean squares instead of a runny, overly sweet layer.
- A pinch of cinnamon. Just enough warmth to make them taste like fall without turning them into a spice bar.
- Two pan sizes. The 8×8 is perfect for a small gathering, and the 9×13 pecan pie bars version below is my Thanksgiving go-to.
Table of Contents
Key Ingredients for Pecan Pie Bars
- Cornstarch: Goes in both layers. In the crust it keeps the shortbread light and crumbly, and in the filling it helps everything set.
- Butter: Melted, which is what makes this a press-in crust. Salted or unsalted both work.
- Corn syrup: Gives you that classic gooey pecan pie texture. Light or dark both work; I used light because that’s what I had on hand.
- Heavy cream: My little trick for a richer, more custardy filling than you get with corn syrup and eggs alone.
- Brown sugar: Light or dark brown sugar both work. Dark gives a deeper molasses flavor.
- Pecans: Chopped, and no need to toast them first. They get toasty and crunchy as the bars bake.
Full ingredient amounts are in the recipe card below.
Substitutions and Additions
- Gluten-free: Swap the all-purpose flour in the crust for King Arthur or Bob’s Red Mill 1:1 gluten-free flour. If you want a lighter take, try my gluten-free healthy pecan pie bars.
- Add chocolate: For a chocolate version, my chocolate pecan pie bars are made for exactly that craving.
- Add a cheesecake layer: My pecan pie cheesecake bars put a creamy cheesecake layer between the crust and the pecan filling.
- Corn syrup swaps: I haven’t tested this recipe with anything else, and maple syrup or honey would make this particular filling too runny, so I recommend sticking with corn syrup here.
- Skip the crust: When I want pecan flavor without a crust to press in, I make these chewy pecan blondies with chocolate chips or these brown butter pecan blondies.
How to Make Pecan Pie Bars
- Mix the shortbread crust. Preheat the oven to 350°F and line an 8×8 pan with parchment paper. Stir the flour, salt, and cornstarch together, then add the melted butter, sugar, and vanilla and mix until a soft, cookie-like dough forms.
- Press and prebake. Press the dough into an even layer in the pan and bake for 15 minutes. When it comes out, lower the oven to 325°F.
- Whisk the filling. In a separate bowl, whisk the eggs, brown sugar, corn syrup, heavy cream, salt, vanilla, cinnamon, and cornstarch until smooth.
- Stir in the pecans. Fold in the chopped pecans so every bite gets some crunch.
- Pour over the hot crust. Pour the pecan pie filling right over the hot crust and spread the pecans out evenly.
- Bake until barely jiggly. Bake for 30 to 35 minutes. The edges will brown a little and the center should be just barely jiggly.
- Cool, chill, and slice. Let the bars cool completely, then chill them in the fridge for at least 30 minutes. Lift them out with the parchment and slice into 16 squares.
Expert Tips
- Don’t skip the prebake. Pouring the filling onto a hot, prebaked crust is what keeps the bottom crisp.
- Look for a slight jiggle in the very center, not a wave. Underbaked bars stay runny, and overbaked ones turn firm and chewy.
- Chill before slicing. Cold pecan pie bars cut into much cleaner squares, so I always make them the night before.
- Leave a little parchment overhang on two sides so you can lift the whole slab out in one piece.
- Cut them small. These are rich, and 16 squares from an 8×8 pan is the perfect serving.
- Serve them warm with a scoop of vanilla ice cream, or cold on their own. Both are dangerous.
How to Make Pecan Pie Bars in a 9×13 Pan
Feeding a bigger crowd for Thanksgiving or Christmas? This recipe scales up beautifully into a 9×13 pan.
- Crust: Mix 11 tablespoons melted butter (155g), 2/3 cup granulated sugar (135g), 1/2 teaspoon salt, and 2 teaspoons vanilla. Stir in 1 3/4 cups all-purpose flour (220g) and 5 tablespoons cornstarch (40g). Press into a parchment-lined 9×13 pan and bake at 325°F for 22 to 25 minutes, until the edges are lightly golden.
- Filling: Whisk 3 large eggs, 1 1/3 cups brown sugar (265g), 1 cup light corn syrup (240g), 1/2 cup heavy cream (120g), 3/4 teaspoon salt, 2 teaspoons vanilla, 2 teaspoons cornstarch, and 1/2 teaspoon cinnamon. Stir in 2 1/2 to 2 3/4 cups chopped pecans (300 to 330g).
- Bake: Pour over the warm crust and bake for 40 to 45 minutes, until the center is just slightly jiggly. Cool completely before slicing.
Building out the rest of the Thanksgiving dessert table? The same shortbread base shows up under my pumpkin pie bars with shortbread crust, and for a sweet side dish my pecan pie twice baked sweet potatoes always disappear. You’ll find even more ideas in my best pecan desserts for Thanksgiving roundup.
Pecan Pie Bars FAQs
Pecan pie bars are done when the edges have browned a little and the center is just barely jiggly, about 30 to 35 minutes at 325°F in an 8×8 pan. The filling finishes setting as the bars cool and chill, so don’t wait for the center to look completely firm in the oven.
It’s up to you! I love pecan pie bars chilled because they slice so cleanly, but if you’re serving them with ice cream, warm them up first. Either way, let them cool completely and chill before cutting.
Store pecan pie bars in an airtight container in the fridge for up to 4 days. If you’re making them the night before, you can wrap the whole pan tightly and refrigerate it until the next day, which also makes slicing easier.
Yes! Freeze pecan pie bars in an airtight container for up to 2 months. Thaw them in the fridge overnight, or warm them in a 300°F oven for about 20 minutes.
I haven’t tested these pecan pie bars with a corn syrup substitute. Maple syrup or honey would make this particular filling too runny, so for the best set, I recommend using light or dark corn syrup.
More Pecan Desserts to Try
If you tried this Pecan Pie Bars Recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the comments! I love hearing from you!
Easy pecan pie bars
Ingredients
Shortbread crust
- 6 tbsp butter melted
- 1/3 cup granulated sugar
- 1/4 Tsp salt
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3 tbsp cornstarch
Pecan pie filling
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cornstarch
- 1 & 1/2 cup pecans chopped
- 1/4 tsp cinnamon
Instructions
Crust
- Preheat the oven to 350F then line an 8×8 pan with parchment paper and set aside.
- In a large bowl, add in the flour, salt, and cornstarch and mix. Add in the melted butter, sugar, and vanilla, and mix until cookie dough forms. Press onto the prepared baking pan and bake in the preheated oven for 15 minutes. Once it's done, remove the crust and reduce the oven temperature to 325F.6 tbsp butter, 1/3 cup granulated sugar, 1 tsp vanilla extract, 1 cup all-purpose flour, 3 tbsp cornstarch
Filling
- In a separate large bowl mix the eggs, brown sugar, light corn syrup, heavy cream, salt, vanilla extract, cinnamon, and cornstarch until combined. Stir in the pecans pieces.2 eggs, 3/4 cup brown sugar, 1/2 cup light corn syrup, 1/4 cup heavy cream, 1/2 tsp salt, 1 tsp cornstarch, 1 & 1/2 cup pecans, 1 tsp vanilla extract
- Once the crust is done baking pour the pecan pie filling on top of the crust and bake for 30-35 minutes. The edges will brown a little and the center will be barely jiggly.
- Remove from the oven and let cool completely before transferring to chill in the fridge for at least 30 minutes. Slice the bars and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They were a hit at Thanksgiving! My 8 year old and I made them. Added a few tablespoons of cold water to the shortbread to get it to come together. Doubled the recipe and used a 15 x 9 pan. Sprinkled chocolate chips on half.
Aww that’s so cute and I’m glad that they were a hit and that everyone enjoyed them 🙂