Pecan Pie Bar Recipe
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5.0
24 reviews
Excellent
Pecan Pie Bar Recipe
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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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Ingredients
Pecan Pie Crust:
- 1 1/4 cups 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 flour
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 eggs
- 1 1/2 cups pecans , chopped
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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.
Equipments used:
Notes
- Once the pecan pie bars have cooled and been cut, they can be stored at room temperature for up to 4 days.
- Once the pecan pie bars have cooled and been cut, they can be stored at room temperature for up to 4 days.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
138mg
(6%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
394IU
(8%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 138mg | 6% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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