Pecan Pie Bars

If you have ever been to the Deep South, you probably saw, ate or at least heard of a pecan pie (often pronounced as “pee kan” pie). There is no better place for good old fashioned pecan pie than in the South. Every good cook has a copy of her grandmother’s pecan pie recipe, but she rarely has to even look at it. While there may be some slight variations on the recipes, a good pecan pie will stand the test of time.

Pecan pie is a southern favorite for sure, but sometimes they have a unique problem. On occasion, an otherwise perfect pie may not set up properly, and you end up with a gooey mess instead of a solid pie. In addition, you only get a good eight servings out of one pie. To solve these two problems, here is an awesome recipe for pecan pie bars that give you up to 24 servings of this rich dessert, and it sets up beautifully every single time.


  • Crust:
    • 1 ½ cups all-purpose flour
    • ½ cup butter
    • ¼ cup shortening
    • 1/3 cup sugar
    • 1/3 cup chopped pecans (coarse)
  • Filling:
    • 1 cup corn syrup (light or dark)
    • 2/3 cup light brown sugar (firmly packed)
    • 4 large eggs
    • 6 tablespoons all-purpose flour
    • 2 teaspoons maple flavoring (can substitute vanilla flavoring)
    • 1 teaspoon salt
    • 1 ½ cups chopped pecans (coarse)


  • Crust:
    • The butter and shortening should both be at room temperature.
    • Add the flour and sugar to a medium sized mixing bowl and blend together.
    • Add the butter and shortening in chunks and incorporate into the flour mixture using a pastry cutter or large fork.
    • Mix until you get crumbly dough.
    • Fold in the pecans.
    • Spray a glass 13 x 9 inch dish with non-stick baking spray.
    • Add the dough and mash down until the bottom of the pan is covered.
    • Bake about 20 minutes in a pre-heated oven at 350 degrees. The edges should be slightly brown.
  • Filling:
    • In a medium mixing bowl, cream together the eggs and sugar using a mixer. The eggs should be at room temperature for optimal mixing.
    • Add the maple flavoring, salt and flour. Blend well.
    • Add the corn syrup and blend until well incorporated.
    • Fold in the chopped pecans.
    • Pour over the warm crust, and return to the heated oven for an additional 30 – 35 minutes of cooking time. A knife inserted one inch from the edge should come out clean.

Let the pecan pie bars cool completely, and then refrigerate for at least two hours. Cut into bars. The yield for this recipe is approximately 48 bars. These bars are a sweet, gooey treat that everyone who loves pecan pie will adore. As an added bonus, these pecan pie bars freeze well. Place them in an air tight container with layers separated with aluminum foil or wax paper. They can be frozen for up to two months.

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Reference recipe:

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