Rich Pecan Pie Bars with Pie Crust Recipe

Introduction

These rich pecan pie bars combine a buttery pie crust base with a luscious, nutty filling for a delicious twist on traditional pecan pie. They’re perfect for sharing at gatherings or enjoying as a sweet treat any time.

Ingredients

• 1 pkg (16 oz) refrigerated pie dough (contains 2 crusts)
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1/2 cup melted unsalted butter
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups pecan halves
• 1/4 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray to prepare for the crust.
2. Step 2: Roll out both pie crusts and gently press them into the bottom of the prepared pan, overlapping slightly if needed. Trim and patch any gaps to form an even base.
3. Step 3: In a large bowl, whisk together the corn syrup, brown sugar, melted butter (slightly cooled), eggs, vanilla extract, and salt until smooth and combined.
4. Step 4: Stir the pecan halves into the filling until they are evenly coated.
5. Step 5: Pour the pecan filling over the crust in the pan and spread evenly with a spatula. Bake for 30-35 minutes until the filling is set and golden brown.
6. Step 6: Let the bars cool completely in the pan. For clean slices, refrigerate for about 30 minutes before cutting into 12 bars.

Tips & Variations

• Use slightly cooled melted butter to prevent scrambling the eggs when mixing the filling.
• To add extra texture, sprinkle a handful of chopped pecans on top before baking.
• For a richer flavor, swap light corn syrup for dark corn syrup or maple syrup.
• Line the baking pan with parchment paper for easier removal and cleaning.

Storage

Store the pecan pie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without refrigerated pie dough?

Yes, you can use homemade pie crust if preferred—just roll it out to fit the pan and chill it before baking as directed.

How do I know when the filling is fully baked?

The filling should be set and slightly puffed, with a golden brown top. A slight jiggle in the center is okay, but it should not be liquid.

Rich Pecan Pie Bars with Pie Crust Recipe

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4.6 from 116 reviews

Deliciously rich pecan pie bars featuring a buttery pie crust base and a luscious pecan filling made with light corn syrup, brown sugar, and pecan halves. These bars are baked to golden perfection and are easy to slice and serve, making them a perfect dessert for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 package (16 oz) refrigerated pie dough (contains 2 crusts)

For the pecan filling:

• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 1/4 teaspoon salt

Instructions

1. Prepare Baking Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick cooking spray to prevent sticking and ensure easy removal of the bars after baking.
2. Fit Pie Crust into Pan: Roll out both refrigerated pie crusts and press them firmly into the bottom of the prepared pan, overlapping slightly if necessary to cover the entire base. Trim excess dough and patch any gaps to create an even crust layer.
3. Mix the Pecan Filling: In a large bowl, whisk together light corn syrup, packed brown sugar, melted butter (slightly cooled to avoid scrambling the eggs), eggs, vanilla extract, and salt until smooth and fully combined.
4. Add Pecans to Filling: Stir in the pecan halves, ensuring they are evenly coated and distributed throughout the filling mixture.
5. Assemble and Bake: Pour the pecan filling evenly over the prepared pie crust. Spread to the edges with a spatula. Bake in the preheated oven for 30 to 35 minutes, until the filling is set and the top turns golden brown.
6. Cool and Slice: Allow the bars to cool completely in the pan to set properly. For clean slices, refrigerate for about 30 minutes before cutting into 12 bars and serving.

Notes

• Make sure the melted butter is slightly cooled before adding to the egg mixture to prevent curdling.
• You can use either butter or nonstick spray to grease the pan, depending on preference.
• Refrigerating the bars before slicing helps achieve neater, cleaner cuts.
• Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate up to a week.

Keywords: pecan pie bars, pecan bars, dessert bars, pie crust, pecan filling, easy dessert, baked dessert, American dessert