Southern Pecan Pie Bars

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!

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4.64 from 25 votes

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: pecan pie bars, pecan pie bars recipe, southern pecan pie bars
Servings: 24 bars
Author: Robyn Stone | Add a Pinch


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


  • 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.

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. 

160 comments on “Southern Pecan Pie Bars”

  1. Hi Robyn,

    I am going to make these tomorrow. How long would the bars last in an airtight container?


  2. What oven temp for the bars? I’ve read through this several times, including the comments, but can’t find it. Of course, as soon as I press “post” I’ll see it!!

  3. wish i could pin it

  4. I’m sure these are delicious! Pinning it!!

  5. Do you use dark corn syrup?

  6. Do you use light or dark corn syrup?

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

    • I guess hazelnuts can make good desserts too! Maybe you would want to add a bit cocoa powder, because the hazelnut and the chocolate go so well together! For the pie I think you can crush the hazelnuts.

  8. 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?

  9. 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!

  10. I’m so sorry it didn’t work for you, Courtney. I know that had to be frustrating!

  11. Can I use Chessman cookies to make the crust?

  12. 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!

  13. Hi Gracie,
    I’m so sorry you had issues with the recipe.

    • I think the instructions were very well written. It plainly said 9×13 pan and plainly said to make the crust pat in pan AND SET ASIDE. Thank you for this recipe

      • Actually it clearly says to bake the pie crust. Very confusing. I have just baked it and now am reading the comments. Hope it turns out ☹️

      • Hi Deanna,
        I hope you enjoyed it! I’m sorry this seemed confusing, but if you followed the recipe exactly, and followed the crust-baking instructions for this recipe, it should be fine. Thanks!

  14. Wonderful recipe!!!! Delicious!!!!

  15. 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.

  16. Could chocolate chips be added to this recipe if so how much? Thank you in advance.

  17. If you are not serving these right away, should they be stored in the refrigerator or will that dry them out. I am making them two days ahead of time.thanks

  18. I have made this twice in the last week with fresh pecans from our neighbors tree. This is absolutely delicious and so easy to make. Thanks for publishing this recipe.

  19. Awesome!!! Thanks for sharing this recipe! The only question is if needs to be refrigerated after baking?

  20. These are the BEST!

  21. I have been looking for this recipe every since I moved to New Hampshire, I have already introduced southern pecan pie to my Yankee friends, which is without maple syrup and brown sugar. Thanks for sharing.
    I have made this recipe and it was just as I remembered. Perfect.

  22. Can you cook the ingredients and make it thick?

  23. These bars are delicious. I have one problem with them though, the shortbread crust crumbles terribly. Any hints as to what I can do to prevent this?

    • Hi Julie – I’m so glad you think the bars are delicious! I am sorry the crust crumbled but am not exactly sure what happened. Some causes of shortbread crust crumbling could possibly be if it is baked a bit too long or if the butter is not fully incorporated.
      I hope this helps. Thanks so much! xo

  24. Hey Robyn. where is the recipe that goes with the picture? started out with Pillsbury pie crust, not shortbread.

    • Hi Melissa,
      These pictures are made of my Southern Pecan Pie Bars using the recipe on this page. The Shortbread Crust recipe is linked within this recipe. I used my homemade Shortbread Crust for these bars, and make my own homemade Pie Crust Recipe for my other pies using a regular pie crust. There’s no Pillsbury crust used.

  25. These look great. Can I double recipe and use a jelly roll pan? What would the bake time be? Thank you

  26. For the filing is a 1/2 stick butter s 1/2 cup or 1/4 cup?

  27. Hi, I am baking these a couple days ahead. I can they keep fine in the pan, or would you recommend putting them in a sealed container? Thx!

  28. These are delicious but I found that using a 9×9 pan required an increase in baking time, not a decrease.

  29. I agree that the crust not right. Did not seem done to me. I’m going back to an old cookie crust recipe I have and it does require baking some before filling. The pecan filling is a winner.

  30. Robin,
    Are you using SALTED butter or UNSALTED butter for both the filling and crust recipes?
    Making 3 batches today for a church function.

  31. These Pecan pie bars are awesome. Im a dad not a baker lol and everything came out perfect the first time. The crust is top notch. I did do one thing different..I fried a 1/4 pound of bacon and chopped it up into the mix before baking…Wow I cannot stay out of them hahaaa…they are amazing both ways and I am making them again today…go to bed kids! has to ehhhhhh pay bills or something..alllll mine muahahahahah

    • That is awesome, James! I’m so glad they turned out so great!!! I love making these bars and haven’t thought about bacon, but I’ve never been known to pass it up before ha ha! I’m glad you like both versions and hope your kids love them too!
      Happy holidays to you and your family! Thanks so much!

  32. Wow! I have a pecan bar recipe that I use, but this one is definitely my go-to now. That filling is amazing!

    I followed the directions almost exactly, but I did make some minor changes, mostly for quantity of product. Here’s some details of what I did. I didn’t want so many bars, so I halved the recipes and used an 8×8 Pyrex pan (or was it 9×9??). Instead of 1 1/2 large eggs, I used one jumbo egg. I also used light corn syrup. Instead of whole pecans, I coarsely chopped them so that there were still large chunks left. I baked it for a full 35 minutes.

    I tried one about 20 minutes out of the oven, and it was still quite hot! But the filling set just fine with no runny mess. After it chills, it tastes a little different because everything sets. It’s not a bad difference! Just a different eating experience, I think. The bars cut much cleaner after they have been chilled, though they are easier to cut through when still warm.

    Sorry for the lengthy comment! I just wanted to help anybody else out if they wanted to halve the recipe and also to let you know how much I loved these bars. Thank you!!

  33. Made these for a bake sale. I make the same crust for lemon bars all the time just prebake it. However the filling leaked through the crust when I made these. Still taste great just messy. Any suggestions?

    • Hi Janice,
      I’m sorry that happened, but I am glad you enjoyed the taste! I have updated the recipe instructions so that they are more clear, so I hope that helps. Thanks so much!

  34. I love this recipe! It’s easy, it’s delicious, and it’s adaptable! I made one change the recipe, I myself am a bit of a chocoholic… So before I poured the pie filling over the crust, I sprinkled about a cup of semi-sweet chocolate chips! And it turned out great!

    Thank you so much for the recipe! This will definitely be my go to!

  35. Did you update the recipe to read: bake the crust before putting the filling in?

  36. When you add the pecans, are these chopped? Also, do you add more for the top layer? Would it be more than 2 cups needed? Also, would it be okay to add in the pecans as candies pecans for filling?

    Thanks! Will be making these soon!

    • Hi Brittany,
      You can leave pecans whole or roughly chopped – I leave them whole as in the photo. You will only need the amount of pecans noted in the recipe. I’ve not tried candied pecans in the recipe and I’m concerned that it might make the recipe too sweet – and I can’t say how it would turn out if there are other ingredients on the candied pecans that could impact the results.
      I hope this helps and that you enjoy them! Thanks!

  37. Can you pour the pecan fuill into shortbread crust while it’s still hot?

  38. These didn’t turn out how I expected the filling soaked into the crust. I folllowed he recipe not sure what went. Wrong

  39. You said that you updated the recipe to bake the crust first. I do not see this. Did you post the updated recipe elsewhere? Should you poke holes in the crust before baking? Also, how long should the crust cool before adding the filling? I always make Trisha Yearwood’s Pecan Pie but I think I’ll change it up this year and make these. Thank you!

    • Hi Dawn,
      The recipe has been updated. It’s not posted anywhere else. To make this, you will just follow the instructions to make the crust, but then refer to the Southern Pecan Pie Bars recipe for instructions on how to bake it (this is why recipe says “unbaked” but then the instructions tell how to bake it). As soon as you’ve mixed the filling, you’ll pour it into a HOT pie crust. I hope you enjoy these!

  40. Planning on serving these pecan bars for Thanksgiving.
    Is it too soon for me to make these tonight? Tuesday?

  41. Will they taste and bake the same if you use coconut oil instead of but butter?

  42. So I’m a little confused. I am making pecan pie bars for tomorrow. I see some of your post say to bake the crust first before filling and others say not to. So my question is do I bake the crust before adding pecan filling it not? I desperately want them to turn out perfectly so please help.

    • Hi Tammy,
      Yes, some crusts need to be pre baked and some don’t according to the pie. You do pre bake for these bars and the exact instructions are noted in the recipe. I hope you enjoy these! Thanks!

  43. I live in Colorado, which is at a higher elevation. Would you change the amount of the ingredients for higher altitude? I just made this recipe and it seems a bit runny due to the butter content.

    • Hi Christopher,
      We are visiting Colorado this week and I am definitely reminded that I am not an expert regarding higher altitude baking! 🙂 I understand the basic adjustments but am having to take my time to make sure that I adjust temps, liquid, eggs, sugar, etc! Whew! I think you may want to adjust the oven temperature to 325º F from 350º F and increase the baking time accordingly. For the ingredients, I would try it by reducing the corn syrup to 2/3 cup from 1 cup called for in the recipe. I believe the recommendation is to increase the liquid (butter), but if your pie seems to be runny after reducing the temp and increasing the baking time, maybe try reducing it. I’m so sorry I not more help on this! I’d love it if you come back and share changes you make for a successful high-altitude pecan pie! I’m sure others in your area would love it!

  44. Is the crust baked or unbaked when I put the filling?

  45. Very delicious! Very much like pecan pie! It turned out kinda runny but maybe after I refrigerate it then it will thicken up! Delicious tho!!

  46. Hi Robyn,
        Where can I find the Shortbread crust recipe?
    I do hope you include a list link!

  47. Can I use maple syrup instead of corn syrup?

  48. how do you get them out of the pan?

  49. I made these for Thanksgiving, they were a huge hit!!!!. I’m not a baker so I was so pleased with the response from my huge family. A friend of mine (amazing baker) suggested that I use heavy cream for the last 1/4 of corn syrup, turned out perfect. I did pre-bake the shortbread crust as well. I took some to work as well and was told by my colleagues that I should go home and make some more. Thanks for the recipe

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