Pecan Pie Bars
They're an easy spin on everyone's favorite pie.
By Lauren Miyashiro; Recipe by Maggie Chaplain
Pecan pie is one of the best Thanksgiving desserts you can bring to the holiday feast. But, if you're no pro pie baker, baking a one for a big crowd might sound intimidating. Making pie crust from scratch and crimping it to perfection takes patience and planning and, if we're being honest, is easy to mess up. Thankfully, these pie bars are here to help. With a brown butter press-in shortbread crust, they're significantly easier (no chilling, rolling, or crimping required) without sacrificing any of the classic gooey flavor. These bars make a great pick-up treat to bring to a Thanksgiving potluck. If you're looking to shake up tradition, we've got some delicious flavor twist ideas:
—Swap in maple syrup for the corn syrup or go half and half with corn syrup and honey.
—Add 3/4 teaspoon of your favorite baking spice (like cinnamon) to the flour for the crust.
—Stir 1/2 cup chocolate chunks into the filling with the pecans.
—Swap the pecans for equal amounts of walnut halves or cashews or 3 1/2 cups of blanched peanuts.
What is pecan pie bar filling made of?
It's made of mostly pantry staples like butter, corn syrup, brown sugar, eggs, vanilla, salt, and pecans. When it's baked, it thickens and has the most wonderful rich, buttery flavor.
Are pecan halves or pieces better for pecan pie bars?
Ree Drummond is a big fan of using chopped pecans for her classic pecan pie. You can use either. Pecan halves make a beautiful presentation, but you can also chop them up if you prefer. Just be sure to measure out the three cups of pecan halves before chopping them.
Should pecan pie bars be refrigerated?
Yes! Any egg-rich pie such as pecan pie should be refrigerated and pecan pie bars follow suit. Wait until the bars cools to room temperature, then pop 'em in the fridge. For the best taste, pull the bars out of the fridge with enough time to take the chill off before serving.
How do you keep pecan pie bars from getting soggy?
The key is to parbake the crust. Pecan pie filling is very wet and can cause the crust to become soggy if it's not baked first. This recipe calls for baking the crust for 15 minutes before you add the filling.
Should pecan pie bars be gooey in the middle?
Ask most pecan pie enthusiasts and the answer will is yes, but only to an extent. When sliced, it shouldn't weep and spill out onto the plate. This is especially important when dealing with bars, which are often handheld. After the bars have cooled completely, refrigerate them until chilled to make them easier to slice. Let them come back to room temperature before serving.
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- Yields:
- 12 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 20 mins
Ingredients
For the Crust:
- 1 c.
butter
- 3/4 c.
granulated sugar
- 1/2 tsp.
salt
- 2 1/4 c.
all-purpose flour
For the Filling:
- 1/2 c.
butter, melted
- 1 c.
dark corn syrup
- 1 c.
light brown sugar
- 4
large eggs
- 1 tbsp.
vanilla extract
- 1 tsp.
salt
- 3 c.
pecan halves
Directions
- Step 1For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.
- Step 2Cube the butter and place in a saucepan over medium heat. Cook until the butter smells nutty and the solids have turned brown, 6 to 8 minutes. Immediately pour the butter into a medium bowl to stop the cooking. Whisk in the sugar and salt. Add the flour, and stir until it is fully moistened. Press the crust evenly into the bottom of the prepared pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).
- Step 3Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.
- Step 4For the filling: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, eggs, vanilla, and salt until smooth. Stir in the pecans. Pour over the baked crust.
- Step 5Bake at 350°F until the topping is puffed and set (it should not wiggle), 30 to 35 minutes. Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.
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