These Pecan Pie Bars are easier to make and serve than traditional pecan pie. Perfect for holidays or an any time treat!
Hi guys! It’s Cyndi again from My Kitchen Craze! Can you believe we’re in the midst of November already? Time’s flying by. When I was growing up there was always a pecan pie and pumpkin pie at Thanksgiving. I’m not sure who’d make them, but they were always there. I just assumed that grandma or one of my aunts made them. My mom always said she was horrible at making pies, so she left it to others. Mom’s the master of fudge. She makes the best fudge ever!
With her not making any of the yearly pies, no one ever taught me how to make one. Fast forward 20 something years, and I still don’t make pies. It’s not from the lack of trying. I’ve tried numerous times and sometimes they turn out amazing and sometimes they flop. I feel like they’re never perfect.
You know that saying, “If at first you don’t succeed, try, try again!” Well, I have, and I still get frustrated! When it comes to pies and me making them, put a fork in me….I’m done! (Pun totally intended.) What comes next you ask? Let’s talk pecan pie bars.
Since pecan pies are my favorite pie of all times, but I didn’t think I could make a good one, I decided to make some pecan pie bars instead. Now, bars are my thing. I can make those no problem. Dare I say I like bars more than cookies?
I played around with a few recipes and came up with bars that taste just like a pecan pie. My husband told me that he would prefer these over a regular pecan pie, and I completely agree with him. They are so delicious!
You guys, these bars are so good! They have a ooey gooey center just like pecan pie and a crust that’s crumbly and buttery. YUM! This recipe makes a big batch, so it’s perfect for Thanksgiving day, a potluck, or any time you want to feed a crowd.
I do wish I would have made some homemade whipped cream for these bars. A nice size dollop on each square would have been great. Don’t get me wrong, they taste perfect without it, but who can beat homemade whipped cream?? I hope you make these soon. You’re going to love them and have a stress-free pie eating day!
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
|
- 2 cups all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup cold butter cubed
- 4 eggs
- 1 1/2 cups corn syrup
- 1 1/2 cups sugar
- 3 tablespoons butter melted
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Ingredients
Crust
Pecan Filling
|
Rate this recipe!
|
- Preheat oven to 350 degrees F. Grease a 10 x 15" jelly roll pan with non-stick cooking spray; set aside.
- In a large bowl, mix flour, sugar and salt. Cut in cold butter until mixture resembles pea sized crumbs. Press into a prepared jelly roll pan. (You can also do this in a food processor.)
- Bake the crust 20 minutes, until the edges are lightly golden brown.
- For the pecan filling, whisk the eggs in a large bowl. Once whisked add the corn syrup, sugar, melted butter and vanilla. Stir in pecans.
- Spread filling over the hot crust.
- Bake 25-30 minutes or until filling is set. (You might want to place another pan under your bars in case some of the liquid spills over.)
- Cool completely in pan on a wire rack. Cut into bars. Serve & enjoy!
You can place a dollop of whipped cream on top if desired. To make homemade whipped cream: Take ¾ cup heavy whipping cream and 2-3 tablespoons powdered sugar, and place in a medium sized bowl. Using your hand mixer, whip until medium peaks form. There you have it, some yummy homemade whipped cream!
Want more pecan goodness? Try these!!
Light or dark corn syrup??
I used light syrup Amber. :)
Making pie is one of my favorite thing. I’d love to experiment with ingredients and serve it in the house. Surprisingly, they all love my pie recipes and I am just excited right now this pecan pie you shared with us. For sure, this one is a hit for them also and I can’t wait to go in the kitchen and cook it already.
I hope you enjoy it. Thank you!