Bar Desserts, Lizzy's Favorite Thanksgiving, Pecan, Pie, Pie Filling, Sweet Treats, Thanksgiving • • 31 Comments
Better than your Mama’s Pecan Pie Bars are the best recipe I’ve every tried! And they’re easy to make too! Toss out your old recipe because this Thanksgiving you’ll be using this one!
Better Than Your Mama’s Pecan Pie Bars
My husband is a big time lover of Pecan Pie Bars. He wassure he had the best recipe… until now. I made these for him and he flipped! He ate more slices than I’ll admit and then asked me to make them again later that week! These may just be his new favorite dessert of mine and he’s counting down the days until Thanksgiving so he can have them again.
Bring on the Pie.
I’m all about the classics for Thanksgiving. Great rolls, great stuffing, a little turkey, hot gravy and pie is all I need. Well, that and my grandmother’s cranberry jello. (That post is from 7 years ago and the photo on it horrifies me… but I’ll update that post soon to do the recipe justice!) I’mnot a jello person, but for some reason I love this jello concoction and I must have it every Thanksgiving and Christmas. Go figure. Okay, back to pie! How do I even pick though? I don’t. I have a slice of pumpkin, apple and now these fabulous pecan pie bars. They’re soft, gooey, crunchy and have plenty of crust to go with them.
Easy Pecan Pie Bars
Easy. I’m all about an easy, delicious recipe. None of this stove top cooking before it hits the oven nonsense. Also, some recipes call for an entire Costco bag of nuts! That’s expensive and more pecans that you really need! The trick to perfect pecan pie bars is enough of the gooey filling! You don’t want a pie bar with straight nuts… that will taste for like trail mix than a dessert!
If you’re looking for Christmas presents yet for your baking friends/family make sure they have food scoops! They’re my favorite for cookies and cupcakes!
Enjoy my Better Than Your Mama’s Pecan Pie Bars this Thanksgiving!
4.89 from 9 votes
Pecan Pie Bars almost too good to be true
Ingredients
- SHORTBREAD CRUST:
- 2C.flour
- 1/2C.powdered sugar
- 1/4tsp.salt
- 1C.buttercold
- PECAN FILLING:
- 2/3C.brown sugarpacked
- 1/3C.+ 1 Tbsp. flour
- 4large eggs
- 1Tbsp.vanilla extract
- 1 1/2C.corn syrupI prefer dark for this recipe
- 1/2tsp.salt
- 1/4C.heavy whipping cream
- 3C.roughly chopped pecans
Instructions
1. Preheat oven to 350 degrees and lightly grease a 9X13 inch pan.
2. Shortbread Crust: Using a food processor or pastry blender combine flour, powdered sugar, salt and cold butter until the mixture is crumbly. It will look very dry, but don't worry! Dump into pan and spread out evenly and then press flat using the bottom of a glass or measuring cup. Bake for 20 minutes.
3. Filling: White the crust is baking in the oven, combine brown sugar and flour. Mix well. Add eggs, vanilla extract, corn syrup, salt and heavy whipping cream. Let sit while crust bakes and stir every few minutes. Roughly chop your pecans and add just before the crust is done baking, stir well.
4. Once the crust is done, pour the pecan filling over the crust. Shake the pan to evenly distribute and use a spoon to spread out the pecans evenly! Bake for 40-50 minutes or until the filling it set. It will still have a little jiggle to it like jello but it shouldn't be liquid! Let cool completely before keeping in the fridge until read to serve!
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Comments
Pamela saysI’m looking forward to making them. Do you know a yield on this, how many servings it makes?
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- Lizzy Mae Early says
It makes an entire casserole dish! So depending on how large you cut the slices it can vary, but it will be between 24-30 pieces!
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- Arlene says
Sounds wonderful with the shortbread crust! Can you make the recipes so they will print on one page please? Maybe put the photo at the bottom so they are optional to print to get it to fit? Thank you!!
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- Laura Wright says
I’m wondering about the whipping cream amount listed it says, “1/4 C. Tbsp. heavy whipping cream” so 1/4 cup + 1 Tbsp.? is that right?
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- Elizabeth AnnCarter Schraeder says
Good question… I’m following
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- Joyce says
I’m wondering about that cream measurement too!
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- Beth says
Yes, I’m curious about this one as well
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- Lizzy Mae Early says
So sorry! I was playing around with the recipe and was maybe going to change it to 3 Tbsp but decided to keep it at 1/4 cup. Anyway, so sorry! I fixed it and thanks for catching that!
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- Vonda Lusk-Dye says
Mine just says: 1/4 c whipping cream
1/3 c + 1 T flourReply
- Jileen says
These look delicious!! I don’t know how you do it all! Bake amazing delicacies, attend college, AND sing in Noteworthy? Yep…I saw you in that new video. 😉 You are a talented and amazing person, Lizzy!!
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- Lizzy Mae Early says
Oh you are so sweet! I don’t sing in Noteworthy anymore, they just invited alumni back for that one video. But I can’t believe you recognized me! And I graduated from college… I should probably update my About Me section because so much has changed! I got married! Eeeek! So I still have lots on my plate, just no classes or concerts anymore. Happy baking Jileen!
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- Debra Curtin says
I made them. I just thought they were okay. I followed the directions exactly. The crust was too crumbly and I patted it down repeatedly but trusted that it would come together during the baking and then with the filling bake. However, they separated too much for a nice cutting. The filling was fine, not overly sweet. I am glad I tried them but will not make them again. Thank you.
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- Lizzy Mae Early says
Oh no, I’m so sorry you aren’t in love with them! The crust must have just needed to bake a bit longer in the pre-bake process!
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- Kari says
When you say butter, what kind are you talking about? If you could tell a specific brand and in what form you use sticks, tub, salted/unsalted) that would be great! So excited to try these!!!
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- Lizzy Mae Early says
I use unsalted and I usually use Costco butter, so the Kirtland brand!
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- Becky says
Mine were awful!! I have baked a lot, rechecked ingredients and,amounts. Crust was burnt and greasy. Had just baked pies and cookies, so oven is fine. Waste of so many ingredients!!!!!
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- airgunmaniac says
The best recipe I’ve every tried.
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- Betty says
The best! Very good and easy to make.Reply
- Paul says
Quite good, even though I substituted Smart Balance for the butter. The crust would most likely be better with half and half of each. The sweetness was just right. .Reply
- topairguns says
Could I make these with a pre-made pie crust? I know it would loose some flavor fut just as a short cut?Reply
- Gleath says
As delicious as the dish name itself….will bake it today
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- gunsafeshub says
These pecan pie bars are great for the children and adults in any familyReply
- Irene Gebe-Norris says
These are amazing and so much easier than a pie.Reply
- GSP says
I am making this now. Was wondering in step 3 how long and what temperature do you cook the filling? Or do you?
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- batak adam says
the pies look great, great job!
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- Dawn says
Do you cook the filling mixture before putting it on the shortbread crust?
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- Desiree says
Thank for the recipe I made for Thanksgiving they came out perfect my family love themReply
- cici oyun says
the pies look great, great job brader!
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- Maxine says
Smells delicious! Looks awesome. Made it for my niece’s birthday.
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