Southern Pecan Pie Bars

Southern Pecan Pie Bars made with a buttery shortbread crust. Simple to make, these pecan pie bars will become a favorite!

Pecan Pie Bars Recipe

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)

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!

4.5 from 11 reviews
Southern Pecan Pie Bars
 
Prep time
Cook time
Total time
 
Southern Pecan Pie Bars made with a buttery shortbread crust. Simple to make, these pecan pie bars will become a favorite!
Author:
Serves: 24 bars
Ingredients
For the Pie:
  • 3 eggs
  • ½ cup sugar
  • 1 cup corn syrup, light or dark
  • 1 teaspoon vanilla
  • ½ stick butter, melted
  • pinch salt
  • 2 cups pecans
Instructions
  1. Preheat oven to 350º F. Combine the ingredients for the shortbread crust. Press into the bottom of a 9x13 baking dish and set aside without baking.
For the Pie:
  1. Beat eggs. Stir sugar, corn syrup, vanilla, butter and salt into the eggs. Add pecans into the mixture and stir until combined. Pour onto crust.
  2. Bake until golden brown and just set in the center, about 30-35 minutes. Allow to cool about 10-15 minutes before cutting and serving.
Notes
If using a 9x9 baking dish, reduce baking time about 10 minutes. The pecan pie bars will be thicker than if baked in a 9x13 baking dish.

Enjoy!
Robyn xo

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

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Comments

  1. 97

    Julia says

    I made these using 2/3 dark and 1/3 light syrup. They were delicious. The only thing I would do differently next time is to press the dough out a little thinner so that it goes up the side of the pan a little bit. I used a 9×13 pan. The dough was just a little thicker that I like it. I will definitely be making these again. The family loved them. BTW- I added a touch of cinnamon to the filling.

  2. 101

    Gracie says

    Extremely disappointed… Was so excited to make this. First, I used a 9×9 pan and then I prebaked the crust.. Please write your directions clearly.. All of my filling, after 30 minutes of baling is still liquidy. I wasted my time and was completely let down even though I was really looking forward to this.

  3. 104

    Stacy says

    I accidentally baked the shortbread before I poured the filling portion in because the Shortbread Crust Recipe had noted to bake and remove from oven to cool completely before filling :(. Just wanted to share in case it helps anyone else!
    Hope it still turns out!

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