Southern Pecan Pie Bars

Southern Pecan Pie Bars from

Oh boy, do I have a treat to share with you! These Pecan Pie Bars are absolutely scrumptious and something I think you’ll want to make soon!

The shortbread crust topped with pecan pie makes an impressive addition to any holiday table or for entertaining. Even my pecan-pie-hatin’ brother-in-law loves these and my Mama requests them instead of Southern Pecan Pie now. (But, shhh don’t tell anyone or she might be evicted from the south)

Southern Pecan Pie Bars from

Now, I love a good pie crust, but this shortbread crust is a delicious change with pecan pie that I think you might just love, too. Light, flaky, and so very easy to make that even if you are pie crust challenged, you can whip out these pecan pie bars and impress your guests.

Here’s my Southern Pecan Pie Bars recipe. You are going to love them!

4.7 from 7 reviews

Southern Pecan Pie Bars
Prep time
Cook time
Total time
A delicious recipe for Pecan Pie Bars with a shortbread crust.
For the Pie:
  • 3 eggs
  • ½ cup sugar
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • ½ stick butter, melted
  • pinch salt
  • 2 cups pecans
  1. Prepare Shortbread Crust according to recipe instructions. Press into the bottom of an 8×8 or 9×9 pan. Set aside.
For the Pie:
  1. Beat eggs. Add sugar and mix.
  2. Add corn syrup, salt and vanilla.
  3. Mix in melted butter.
  4. Add pecans and pour onto crust.
  5. Bake 30 minutes until golden brown.
If you use a 9×13, I’d double the filling portion and increase the cooking time between 12-15 minutes.

Robyn xo

I have to warn you though, these things disappear quickly! You may want to make extra!

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 1
    Misty Lynn says:

    These look gooooood! Time to send the girls out to pick up pecans…

  2. 2

    Oh. My. Lord. These look amazing. :-)

  3. 3

    I love anything with shortbread crust – adding pecans PERFECTION!!!!!! Happy Thanksgiving!

  4. 4

    Yum! I am making these next week, after our Pecan Pie from Thanksgiving is gone.
    Also love your blog – thanks!

  5. 5

    My father would kill for these, i should just make them LOL Happy Thanksgiving Robin, hope you have a fantastic holiday!

  6. 6

    looks yummy ! happy thanksgiving :-)

  7. 7

    I don’t think I’ve ever had pecan pie but I might need to start with this

  8. 8

    Goodness gracious, the gooeyness here looks to die for. I’ll take twelve.

  9. 9

    These look fabulous! Great recipe!

  10. 10

    i was just says pour into unbaked pie crust..but above that it tells u to bake the crust for 15 minutes..was that supposed to be pour into cooked pie crust? confused lol

    • 11

      Oh my goodness, thanks so much for catching that for me, Amanda. I’ve updated the recipe to remove the word unbaked.

    • 12

      no problem at all..glad i could help!..I will be making these soon and i will give a update as to what i think..they look delicious so im sure they’ll taste the same..have a great day! :)

  11. 13

    These look so yummy! And they actually doable… not too difficult! Think I better make this for my dad!

  12. 14

    I made these tonight and they were delicious! Very easy to make and it was just the right amount of filling. I’m not sure if it was my oven or my pan, but I did have to bake the crust for at least 20 minutes. Definitely a keeper recipe!

  13. 15

    What a great idea! Lovin it!

  14. 16

    What brand of corn syrup do you use to make these? :D

    • 17

      Hi Amelie, I use Karo corn syrup for these and for any recipe that calls for corn syrup. It’s just what my Mama and Grandmother used.

  15. 18

    Can’t wait to make these! Should I use unsalted or salted butter? I generally just bake with unsalted butter, but if you use salted in these, I will get some. Thanks.

  16. 21

    Robyn, finally going to make these tomorrow. Do you use dark corn syrup or light? And do you store in fridge or room temp after first day? Thanks so much!!!

    • 22

      Hey! I can’t wait to hear how you like these. I normally use light corn syrup on this recipe, but you can use dark if you don’t have light. I store in the refrigerator.

  17. 23

    Robyn, these are amazing!!! Thanks so much for the recipe! I used the light corn syrup as you suggested.

  18. 25

    Thanks for posting this recipe. Do you need to grease the pan for the crust? I’m using a glass baking pan…Thanks!

  19. 26

    How many does this serve?

  20. 27

    oh no, i just put them in oven an realized i put in 1 stix butter instead of half! they smell wonderful, will let u know.

  21. 29

    Made 11/27/12. Really yummy, but I baked them to long. When will I learn (my oven always bakes fast)?? The crust was amazing. I actually baked it a couple of minutes longer. 17 or 19, I think. It never really got “golden brown”. My pecan topping got too crusty. Next time I’ll bake it for 20 minutes and check it every couple of minutes to see how it looks. Still really good, though.

  22. 30

    So glad to fine this recipe. I couldn’t find mine this year & its a Christmas tradition with my family. Thanks :)

  23. 31
    Toni Anderson says:

    Thank you for sharing this recipe! I make pecan pies but would love to try these bars. I love shortbread and these look yummy. I am making them this weekend! Thank you! Toni

  24. 32

    I’ve made these twice now. The 1st time I made them as the recipe stated but the 2nd time I used dark Karo syrup and we thought they tasted much more like a pecan pie. Great bar recipe!! Thanks:D

  25. 33

    Holy moly these are amazing! These disappeared very quickly, just as you said they would. Everyone kept going back for a little more and a little more and now they are all gone :( definitely will make again. An absolute winner! Thanks Robyn :)

  26. 34
    Kristy Bodle says:

    You have to buy light corn syrup that is what makes it good. The dark makes it turn out bad. I have tried to do it with pie before.

  27. 35

    It calls for 1/2 stick of butter, what would that be measurements? we can only buy our butter in a large package.

  28. 37
    Mrs Epps says:

    What kind of flour should I use for these bars? Plain or Self Rising

  29. 39

    This recipe is almost exactly like the recipe my mother used for her pecan pie. Everyone has always loved my pecan pies. The only difference is that my recipe calls for 1 teaspoon vinegar (white or apple cider). I’ve always thought that added something to it — even though I hate vinegar. I will definitely try these bars next time I have to take a dish to church!

  30. 40

    I made these for my family and they loved them.

  31. 41

    Just made this tonight for my book club we all loved it, thanks for the recipe!

  32. 42

    I was wondering if I could make mini pecan pies from the shortbread crust. Then pour the pie into each mini cooked crust?

  33. 43

    Has anyone ever tried to freeze these bars? I would love to make them for the holidays now.

    • 44

      Hi – to answer your question, yes they freeze beautifully, esp. in Tupperware. when I take these to gatherings, I cut them in approx. 1.5″ squares, & place them in decorative mini muffin cups (butter your fingers first!) If you want to skip this step, I suggest you still separate the layers with waxed paper.

  34. 45

    Am I correct that the crust needs 2 sticks of butter? I think I will try these on Thanksgiving this year.

  35. 46

    These look delicious ! Silly question but if I make these a day before to save time, should I refrigerate them?

  36. 48

    These were so wonderful! My first time making them was last week and I made 3 batches for a work party, the bars were gone in a matter of minutes. I’m currently making more now. I simply love these! Thank you so much for the recipe.

  37. 49

    Do you need to spay the pan before pressing crust into the bottom?

  38. 51

    Thank you for a wonderful recipe. I had the pleasure of making this for Thanksgiving dinner. Not too sweet. It was delicious. I am making this recipe again (in the oven as I am typing) for Christmas potluck for ladies at church. I’m sure they will love it.

    Thank you again!

  39. 52

    I made these for my hubbys christmas pot luck yesterday.He is a huge fan of pecan pie, but always removes most of the crust so this was perfect! I did however miss the common sence part of spraying the pan prior to adding the crust…it stuck badly, but the center was perfect. I was a bit worried that the crust was huge compared to the filling, but it worked out fine. Will use a smaller pan next time to make them a bit thicker.Thanks so much, its a keeper!

  40. 53

    Do u bake the crust it ?

  41. 54

    I must’ve done something wrong. These smelled and looked delicious, but they were not like pecan pie at all. There was no “pie” layer after baking. It was like shortbread with pecans on top, that were vaguely flavored like pecan pie! I was really disappointed! No idea what I did wrong – I followed recipe exactly. :(

    • 55

      @Joy, was your pan to large? I doubled the filling the second time for more filling less crust.. can’t stand pecans so had to go by the four men of the house that loved it. Also cooked on parchment paper since my first crust stuck badly.

    • 56

      @Nora – I used a 9×13 inch pan! But I think an 8×8 would be better – or as you say, doubling the recipe. I’m not a huge fan of any nuts either, but I love the “pie” part of pecan pie. Might try this once again…

    • 57

      @Joy, remember this is a shortbread crust..more like a cookie than typical pie crust. You may want to look up a recipe for traditional pie crust. My hubby always removes the edges of a typical pie,so he loved this. My second batch (doubled except for crust) came out thicker and yummy,just cook 15mins longer

  42. 58

    Oh MY! I have these in the oven right now. I added a healthy splash of spiced rum and instead of sugar used buckwheat honey in the pie batter.

    I also will maybe make a little bit more crust, so I can push it up the sides of the pan maybe a quarter inch, as the batter fills the pan and goes a little over the crust base. I also noticed that 15 mins for the crust should maybe be 20 mins. This will likely be a 5-star rating!

  43. 59

    I made these for dessert after dinner … They were soooo good! I use brown sugar and maple syrup when I make pecan pies, I’m thinking I may do those two little change ups to your recipe, as an experiment. Hubby is very happy either way … he loves everything I bake,

  44. 60

    I am living in France and cannot find corn syrup anywhere. I think it might be illegal (haha). Any ideas what to use instead?

    • 61

      Substitute for Corn Syrup
      For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

  45. 62

    I am baking mine now and the filling is really runny, is it suppose to be that way???

  46. 63

    Excellant , the crust was to die for.

  47. 64

    What size baking dish do you use for these bars? Will 9 x 13 work?

    • 65

      You can use either an 8×8 or 9×9. If you use a 9×13, I’d double the filling portion and increase the cooking time between 12-15 minutes. I’ve updated the recipe to include that information!

  48. 66

    What size baking pan? 9 x 13 or 9 x 9 or 8×8? Thanks.

    • 67

      Hi Deborah,
      You can use either an 8×8 or 9×9. If you use a 9×13, I’d double the filling portion and increase the cooking time between 12-15 minutes. I’ve updated the recipe to include that information!


  1. […] you’ve ever made my Pecan Pie Bars, you’ve already tried your hand at making this crust. It comes together quickly, then […]

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