Easy pecan pie bars

5 from 24 votes

These easy and delicious pecan pie bars are a fun way to have your favorite pecan pie dessert but in bite-sized-hand-held size!

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings: bars

Author: Chahinez Tabet Aoul

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

US Customary - Metric

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

Making this recipe in a 9×13 pan

If you’d like to make a larger batch (perfect for holidays or gatherings), this recipe can easily be baked in a 9×13-inch pan.

For the crust, mix 11 tablespoons melted butter (155g), 2/3 cup granulated sugar (135g), 1/2 teaspoon salt, and 2 teaspoons vanilla extract. Stir in 1 3/4 cups all-purpose flour (220g) and 5 tablespoons cornstarch (40g) until a soft dough forms. Press evenly into a parchment-lined 9×13 pan and bake at 325°F for 22–25 minutes, until the edges are lightly golden.

For the filling, whisk together 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 extract, 2 teaspoons cornstarch, and 1/2 teaspoon cinnamon. Stir in 2 1/2–2 3/4 cups chopped pecans (300–330g), pour over the warm crust, and bake for 40–45 minutes, until the center is just slightly jiggly. Cool completely before slicing.

Nutrition