Easy Pecan Pie Bars with Shortbread Crust
These easy pecan pie bars combine a rich, gooey pecan filling with a buttery, melt-in-your-mouth shortbread base. Baked in a convenient 9x13 pan, they offer all the classic, decadent flavors of a traditional pecan pie in simple, shareable squares that are perfect for your holiday baking.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
Notes
*This recipe yields 12-24 bars depending on how big you slice the bars.
Nutrition
Calories: 538kcalCarbohydrates: 60gProtein: 7gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 139mgSodium: 356mgPotassium: 156mgFiber: 2gSugar: 38gVitamin A: 685IUVitamin C: 0.2mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!