Pecan Pie Bar Recipe
User Reviews
5
Pecan Pie Bar Recipe
Description
Pecan Pie Bar Recipe starts with a chilled dough crust made from flour, cold butter, shortening, and ice water, rolled thin and blind-baked to crispness before adding the filling. The filling blends brown sugar, dark corn syrup, butter, flour, vanilla, cinnamon, nutmeg, eggs, and chopped pecans heated gently before pouring onto the crust and baking at a lowered temperature to set the pie bars. This baking process yields a balance of a buttery, tender crust with a sticky, flavorful pecan layer rich in warm spices.
The final bars feature a chewy interior studded with pecans and a crisp bottom, making them easier to serve and eat than traditional pecan pie slices. They work well as a sweet treat for holidays or anytime dessert when cracking pecans and stirring a spiced syrup is appealing. Cutting the bars after cooling helps hold their shape and makes portion control simple.
According to the notes, these bars store well at room temperature for up to four days after cooling and cutting, allowing for make-ahead prep and convenient serving for events or snacks. Keeping them at room temperature preserves their texture and flavor best.
Ingredients
Pecan Pie Crust:
- 1 1/4 cups flour , plus more for dusting
- ¼ teaspoon salt fine sea salt
- 4 tablespoons butter cold, cut into pieces, unsalted
- 2 tablespoons vegetable shortening
- 3-5 tablespoons water ice cold
Pecan Pie Filling:
- 1 cup light brown sugar
- ¾ cup dark corn syrup
- 4 tablespoons butter unsalted
- 3 tablespoons flour
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 egg
- 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 cooled and cut, pecan pie bars keep well at room temperature for up to 4 days.
- Chilling the dough before rolling and after placing it in the pan helps the crust hold its shape and bake evenly.
- Prick the crust base with a fork before baking to prevent bubbling.
- Use parchment paper in the baking pan for easy removal and cleaner edges.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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