Description
These Simple Homemade Pecan Pie Bars combine a buttery, tender crust with a rich, sweet pecan filling that’s perfectly balanced by the crunch of chopped pecans. An easy-to-make dessert that’s ideal for gatherings or a comforting treat at home.
Ingredients
Scale
For the Crust
- 1.5 cups All-Purpose Flour (Provides structure and texture for the crust.)
- 0.5 cups Granulated Sugar (Sweetens the crust.)
- 0.75 cups Unsalted Butter (Softened to room temperature for a rich crust.)
For the Filling
- 3 large Eggs (Acts as a binder for the filling.)
- 1 cup Light Corn Syrup (Adds sweetness and classic pecan pie flavor.)
- 1 cups Granulated Sugar (Sweetens the filling.)
- 1 tablespoon Vanilla Bean Paste (Provides intense flavor.)
- 1.5 cups Pecans, chopped (Adds crunch and nuttiness.)
- 1 pinch Salt (Balances the sweetness.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the crust and filling evenly.
- Mix Dry Ingredients for Crust: In a medium mixing bowl, combine the all-purpose flour and granulated sugar, mixing them well to distribute the sugar evenly throughout the flour.
- Add Butter to Crust Mixture: Add the softened unsalted butter to the flour-sugar mixture and blend until the texture resembles coarse crumbs, creating the base for the crust.
- Press and Bake Crust: Press this crumbly mixture firmly into the bottom of a greased 9×13-inch baking dish, creating an even layer, then bake in the preheated oven for 15 minutes until set.
- Whisk Eggs: In a large bowl, whisk the eggs until they become light and frothy, which helps to create a lighter filling texture.
- Combine Filling Ingredients: Add light corn syrup, granulated sugar, vanilla bean paste, and a pinch of salt to the eggs. Mix thoroughly until the mixture is smooth and well combined.
- Fold in Pecans: Gently fold the chopped pecans into the filling mixture, evenly distributing the nuts without breaking them down.
- Pour Filling over Crust: Pour the pecan filling evenly over the pre-baked crust, spreading it carefully to cover the entire base.
- Bake Bars: Return the baking dish to the oven and bake for another 30-35 minutes, or until the filling is set and slightly firm to the touch.
- Cool and Slice: Allow the pecan pie bars to cool completely in the baking dish before slicing into 12 individual bars to serve.
Notes
- Be sure to use unsalted butter to control the saltiness in the crust and filling.
- Allow the bars to cool completely for clean slices and better texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added flavor, you can lightly toast the chopped pecans before folding them into the filling.
