Pecan Pie Bars
These EASY Pecan Pie Bars have all the flavor of a traditional pecan pie, but it a convenient take-on-the-go bar form!
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Servings: 9
Calories: 365kcal
Ingredients
Pecan Pie Crust:
- 1 1/4 cups all-purpose flour , plus more for dusting
- ¼ teaspoon fine sea salt
- 4 tablespoons unsalted butter , cold, cut into pieces
- 2 tablespoons vegetable shortening
- 3-5 tablespoons ice cold water
Pecan Pie Filling:
- 1 cup light brown sugar
- ¾ cup dark corn syrup
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 eggs
- 1 1/2 cups pecans , chopped
Instructions
Pecan Pie Crust:
- Whisk or sift together the flour and salt. Blend in cold butter using a pastry cutter or grating in cold butter and shortening until it looks like coarse crumbs.
- Sprinkle the water into the dough mixture using a fork until it starts to hold together.
- Shape this dough into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Line an 8x8 dish with parchment paper (you can use a few drops of water underneath the parchment paper to hold it in place). Preheat the oven to 425°F.
- Roll the dough out on a well-floured surface until 1/8” thick. Line the dish with the dough then genoursly prick the bottom of the dough with a fork.
- Add back to the refrigerator for another 10 minutes to chill.
- Bake the crust for 15 minutes, remove and set aside.
- Reduce the oven temperature to 350°F.
Pecan Pie Filling:
- In a small saucepan, heat the brown sugar, dark corn syrup, butter, flour, vanilla, cinnamon and nutmeg. Stir until sugar dissolves. Remove from the heat.
- Temper in the eggs by beating the eggs and adding a large tablespoon (ish) of the sugar corn syrup mix while whisking. Whisk consistently so the eggs don't cook.
- Return the egg mixture to the saucepan, continuing to whisk until fully combined. Set aside.
- Sprinkle the pecans evenly over the pie crust. Pour the sugar over the pecans.
- Bake for 45 minutes or until the edges are lightly browned.
- Remove and allow to cool before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Once the pecan pie bars have cooled and been cut, they can be stored at room temperature for up to 4 days.
Nutrition
Calories: 365kcal | Carbohydrates: 50g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 138mg | Potassium: 98mg | Fiber: 1g | Sugar: 46g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg