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Pecan Pie Bars

A cozy, buttery shortcut to classic pecan pie, perfect for feeding a crowd and easy to make in bars.
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Prep Time 20 minutes
Cook Time 46 minutes
Total Time 1 hour 6 minutes
Servings: 12 bars
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 box refrigerated pie crust, softened to room temperature Room-temp crust rolls easier
Filling
  • 2 1/2 cups light corn syrup Use for smooth texture
  • 2 1/2 cups packed brown sugar
  • 1/2 cup butter, melted Use unsalted butter to control salt
  • 4 1/2 teaspoons vanilla extract
  • 6 large eggs, slightly beaten
  • 2 cups coarsely chopped pecans Coarse chop for crunchy bites
  • 1 spray butter-flavor cooking spray For browning the crust
  • 2 cups pecan halves For topping
  • optional vanilla ice cream To serve with bars

Method
 

Preparation
  1. Preheat the oven to 425°F and grease a 13x9 glass baking dish with shortening or butter-flavor spray.
  2. Unroll one pie crust and roll it to a 13x9 inch rectangle. Fit it into the dish and trim any overhang.
  3. In a large bowl, whisk together the light corn syrup, brown sugar, melted butter, vanilla extract, and slightly beaten eggs until glossy.
  4. Stir in the chopped pecans.
  5. Spoon half of the filling into the crust-lined dish and smooth it with a rubber spatula.
  6. Unroll the second pie crust, roll it to size, and lay it over the filling. Trim the edges and spray the top lightly with butter-flavor spray.
Baking
  1. Bake for 14-16 minutes until the top turns golden.
  2. Reduce the oven temperature to 350°F.
  3. Spoon the remaining filling over the hot crust; arrange pecan halves on top.
  4. Bake for another 30 minutes until the filling is set.
Cooling and Serving
  1. Cool on a rack for 20 minutes before slicing.
  2. Serve warm with vanilla ice cream if desired.

Notes

Use pre-chopped pecans to save time. If the filling center seems too runny, bake an extra 5-10 minutes. Stirring 1/2 teaspoon of cinnamon into the filling adds warmth, or drizzle with salted caramel.