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–+ servings

Easy Pecan Pie Bars

There is something profoundly comforting about the smell of warm pecan pie wafting through the kitchen, especially on a rainy afternoon. At spiilled, we transform those moments into a delightful b...
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 minute
Servings: 25
Ingredients Method Notes

Ingredients
  

For the Pecan Pie Filling
  • 1 cup brown sugar
  • 5 tablespoons flour
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 6 large eggs, room temperature
  • 2 cups corn syrup
  • 6 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 3 cups coarsely chopped pecan halves
For the Buttery Shortbread Crust
  • 2 cups all-purpose flour
  • ½ cup icing sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup melted butter, slightly cooled

Method
 

  1. Preheat the oven to 350°F (175°C). Coat a 9-by-13-inch baking pan with nonstick cooking spray and line with parchment paper, extending the paper over the edges for easier removal.
  2. For the pecan filling: In a large bowl, whisk together the brown sugar, flour, cornstarch, and salt until there are no lumps.
  3. In a separate bowl, whisk together the eggs, corn syrup, melted butter, and vanilla. Add the liquid mixture to the dry mixture and whisk until combined. Let it stand while preparing the crust. (Do NOT add the pecans yet.)
  4. For the crust: In a large bowl, stir together the flour, icing sugar, vanilla, and salt. Add the melted butter and stir until combined.
  5. Press the dough evenly onto the bottom of the prepared pan. (Press the edges up the sides slightly to create a lip.) Poke the crust with a fork 5 or 6 times to prevent air bubbles.
  6. Bake the crust for 20 minutes, until golden.
  7. Carefully remove the pan from the oven. Stir the chopped pecans into the filling, then pour the filling evenly over the warm crust.
  8. Return the pan to the oven and continue to bake at 350°F for 45 minutes until the filling is set. The center should be a little wobbly but not runny, and the top will be golden brown.
  9. Once done, cool the bars completely on a wire rack, then refrigerate for at least 2 hours before cutting. Slice and serve.

Notes

Incorporating cornstarch into the filling is a key technique that helps stabilize the mixture, ensuring a perfectly set texture that holds together beautifully when sliced. This not only enhances the bars' structure but also contributes to the delightful chewiness that pairs so well with the crunchy pecans.

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