Southern Pecan Pie Bars

FacebookTwitterGoogle+PinterestShare

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!

4.7 from 7 reviews
Southern Pecan Pie Bars
 
Prep time
Cook time
Total time
 
A delicious recipe for Pecan Pie Bars with a shortbread crust.
Author:
Ingredients
For the Pie:
  • 3 eggs
  • ½ cup sugar
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • ½ stick butter, melted
  • pinch salt
  • 2 cups pecans
Instructions
  1. Preheat oven to 350º F. Prepare Shortbread Crust according to recipe instructions. Press into the bottom of an 8x8 or 9x9 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.
Notes
If you use a 9×13, I’d double the filling portion and increase the cooking time between 12-15 minutes.

Enjoy!
Robyn xo

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

DISCUSS

  1. 81

    Lynda Robichaudl says

    Need these answers ASAP.Do you double the shortcake recipe for a 9×13 pan?Cook shortcake first or add filling, then cook? Did YOU use white or dark karo syrup?

  2. 82

    Alex says

    Older comments aren’t showing up for me on your website still, so forgive me if this has been answered before. Do you pre-bake the shortbread crust before adding the filling on top? Same bake time as listed in the recipe? I look forward to rating this recipe after I make it, I just want do to it correctly to give it the best chance to turn out

  3. 83

    Patricia Palm says

    Can you use any other kind of nut. I’m allergic to walnuts, pecans and peanuts. This looks and sounds so yummy!

  4. 85

    Ashley says

    Hi! Haven’t made these yet; I wrote down the ingredients needed and went to the grocery store. I get home and start thinking that 2 cups of pecans really didn’t look like it would be enough for a 9×13 pan. I kept reading, and only then, after I got home, did I see that it said on the very bottom of the directions, that you should probably double the filling recipe. :( Needless to say, I am very sad that I will not be able to make these and take them to work tomorrow, because I am unable to go back up to the store this evening. It may help if notes such as that are located immediately below or above the ingredients list. It really would have helped me, at least. :(

  5. 86

    Tricia says

    These pecan bars look amazing and I am very excited to make them. I have a question though. Does the shortbread crust have to be pre-baked or do I just pour the filling over the top of the raw dough?

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: