Southern Pecan Pie Bars are made with a delicious 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 often 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!

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!
4.64 from 25 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 24 bars
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

For the Pie:

  • 3 large eggs
  • 1/2 cup sugar
  • 1 cup corn syrup light or dark
  • 1 teaspoon vanilla
  • 4 tablespoons butter melted
  • pinch salt
  • 2 cups pecans

Instructions

  • Preheat oven to 350º F. Combine the ingredients for the shortbread crust. Press into the bottom of a 9x13 baking dish and bake until the edges turn light golden brown, about 20 minutes.

For the Pie:

  • 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.
  • 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. Store in the refrigerator.
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Enjoy!
Robyn xo

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

Note: This recipe was updated to bake the crust before adding the pecan pie filling for the bars for more consistent results. 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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160 Comments Leave a comment or review

  1. i was just wondering..it 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?..im confused lol

      1. 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! 🙂

  2. 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!

    1. 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.

  3. 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.

  4. 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!!!

    1. 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.

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

  6. 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.

  7. 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

  8. 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

  9. 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 🙂

  10. 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.

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

  12. 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!

    1. 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.

  13. 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.

  14. 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!

  15. 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!

  16. 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. 🙁

    1. @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.

    2. @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…

      1. @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

  17. 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!

  18. 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,

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

    1. 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.

    1. 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. 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!

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