These easy pecan pie bars with shortbread crust combine a rich, gooey pecan filling with a buttery, melt-in-your-mouth shortbread base. They have all the classic, decadent flavors of a traditional pecan pie but are baked in a 9x13 pan for easy slicing and serving. You will definitely want to add these simple squares to your holiday dessert spread this year!
We are pretty divided on our favorite Thanksgiving desserts as a family, except for when it comes to our love for pecan pie. As much as I love my Classic Pecan Pie Recipe, combining that gooey filling with my favorite buttery shortbread crust, which is the exact same one I use for my Easy Lemon Bars Recipe, is easily one of my favorite dessert mashup combinations. Not only is it a massive hit with everyone who tries it, but these bars are incredibly easy to make in advance.
Table of contents
If you are planning your holiday baking menu and looking for more crowd-pleasing treats, I highly recommend checking out my Classic Pumpkin Pie Recipe for another holiday staple. You can also whip up my Easy Apple Pie for a fantastic fruit option, or round out your dessert table with my stunning Pumpkin Roll which is always a massive hit.
Key Ingredients & Substitutions
- Unsalted Butter: Cold, unsalted butter gives the shortbread crust its classic, melt-in-your-mouth texture. If you only have salted butter on hand, you can use it, but skip any extra salt in the crust dough.
- All-Purpose Flour: This forms the structure of your buttery base and helps stabilize the filling. Make sure to spoon and level your flour so your measurements are perfectly accurate.
- Light Corn Syrup: This gives the filling that classic, smooth pecan pie texture. If you don't have light corn syrup, dark corn syrup makes an excellent 1:1 substitute and adds a deeper molasses flavor.
- Light Brown Sugar: Adds a lovely caramel note to the sweetness. You can easily substitute this with dark brown sugar for a richer profile, or even granulated sugar if that is what you have in your pantry.
- Chopped Pecans: The star of the show! Two cups of chopped pecans give you the perfect amount of crunch in every single bite.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Pecan Pie Bars with Shortbread Crust
Making these holiday bars is incredibly simple. Here is a quick look at how it all comes together!
- Press your prepared shortbread dough evenly into the bottom of the pan, making sure to work it a half inch up the sides to prevent the filling from leaking underneath. Bake until the edges are lightly golden brown.
- Whisk together the eggs, heavy cream, brown sugar, and corn syrup until completely smooth, then stir in the remaining filling ingredients and chopped pecans.
- Carefully pour the pecan filling directly over the warm crust, keeping it inside the shortbread border, and bake until the center is fully set.
- Let the bars cool completely in the pan before using the parchment paper overhang to lift them out, slice into squares, and serve!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Make sure you press the crust dough a full half inch up the sides of the pan. Because the pecan filling is very thin when you pour it in, this border acts as a dam to keep the filling on top where it belongs, instead of seeping underneath and making the crust soggy.
- Resist the urge to slice these while they are warm! The gooey filling needs time to fully set before slicing. I recommend letting the bars cool completely to room temperature, then refrigerating them for 2 hours before slicing.
Storage
Keep your sliced pecan pie bars in an airtight container in the refrigerator for up to 5 days. You can enjoy them straight from the fridge or let them sit on the counter for a few minutes to come to room temperature.
I hope you get a chance to bring a batch of these easy pecan pie bars to your next Thanksgiving gathering and watch them disappear! I know your family will love them just as much as mine does.
-Sky🩷
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📖 Recipe
Easy Pecan Pie Bars with Shortbread Crust
Equipment
- 9x13 metal pan
Ingredients
Shortbread Crust
- ½ cup granulated sugar
- 8 ounces butter cubed & cold
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 large egg yolks
- 2 tablespoons water
Pecan Pie Filling
- 4 large eggs
- ¼ cup heavy cream
- 1 cup light brown sugar packed
- ½ cup light corn syrup
- 2 teaspoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecans chopped
Instructions
- For the crust: Preheat your oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a food processor (preferred) or a medium bowl, combine the flour, sugar and salt. Add the cold, cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse crumbs. Using a food processor is best here as it keeps the butter cold, which is the secret to the best shortbread crust texture!
- Mix the egg yolk and water together, then drizzle over the flour mixture. Mix just until incorporated. It will look dry, but will hold its shape when you squeeze a small handful in your palm. It it's too dry to hold together, add 1 more tablespoon of water.
- Press firmly into the lined pan. It won't look like a smooth dough yet, but it will come together once you press it firmly and evenly into the bottom of the pan. Bake for 20 minutes, or just until the edges are lightly browned. Remove the crust from the oven and reduce the oven temperature to 325°F.
- For the filling: Whisk the 4 eggs, brown sugar, corn syrup, and heavy cream together in a large bowl until smooth. Stir in the 2 teaspoons of flour, salt, vanilla extract, and chopped pecans until completely combined.
- Carefully pour the pecan filling over the shortbread crust, ensuring it stays within the shortbread border. Bake at 325°F for 25 minutes, or until the center is set and no longer jiggles.
- Let the bars cool completely in the pan on a wire rack to room temperature. Transfer the pan to the refrigerator to chill for 2 hours to allow the filling to fully set. Use the parchment paper handles to lift the bars out, slice into squares, and serve. Enjoy!
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