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!
Serves: 24 bars
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
  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.
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.

Robyn xo

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


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  1. 79

    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!

  2. 80

    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?

  3. 81

    Cara says

    I want to make these for thanksgiving but I have 2 questions…do you bake the crust before you add everything on top? Also do you mix the pecans into the pie filling or do they just go on the very top (the pictures look like the pecans are just on top)

    • 82


      Hi Cara,
      You do not prebake the pie crust for this pecan pie recipe. You do mix the pecans into the pie filling, but they rise to the top of the filling as the pie bakes. I hope that helps!

  4. 83

    Courtney says

    Hi! I made these today for Thanksgiving and they were a huge disappointment. The flavor was there, but they were entirely too thick and runny. I even pre baked the crust a little before I read I wasn’t supposed to do that. I made these last year, and I’m pretty sure I made this recipe, but put it all in a 9×13 and they turned out perfect then! I am not sure if they recipe was altered or if I just didn’t read the 9×9 pan part and assumed it was 9×13. Anyway – these are way too thick for an 8×8 or 9×9 pan. I baked for 40 minutes and it was still a loss. :-(

  5. 88

    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!

  6. 89

    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.

  7. 93

    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.


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