Love pecan pie but dread the fuss of a pastry crust and the struggle to slice it neatly? These Pecan Pie Bars are your solution. They start with a foolproof, press-in shortbread crust that’s buttery and crisp.
On top bakes a classic pecan pie filling—a perfect balance of dark corn syrup, brown sugar, and vanilla, loaded with toasted pecans. The result is every bit as decadent as the original pie, but in a portable, make-ahead format that yields dozens of perfect servings with minimal effort.
The Chemistry of a Stable, Non-Runny Filling & A Crumbly Crust
The magic that transforms liquid filling into a sliceable bar happens in the oven. The key is the protein in the eggs, which coagulates as it bakes, setting the filling around the pecans. The high sugar content from the corn syrup and brown sugar also helps; as it cools, it thickens into a soft, chewy, but stable texture.
For the crust to stay crisp and support the heavy, wet filling, it needs to be pre-baked (par-baked) until just set. This creates a moisture barrier. Using melted butter (not softened) in the crust, combined with a higher ratio of flour, creates a sandy, crumbly texture that mimics shortbread and holds its shape perfectly, unlike a flaky pie crust which can become soggy.
Ingredients
For the Shortbread Crust:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon salt
- ¾ cup (1 ½ sticks / 170g) unsalted butter, melted and slightly cooled
For the Pecan Filling:
- ½ cup (1 stick / 113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- ⅓ cup (80ml) honey
- ⅓ cup (80ml) dark corn syrup (or all honey)
- 2 tablespoons heavy cream or whole milk
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 3 ½ cups (about 350g) pecan halves, toasted and coarsely chopped
Instructions
1. Par-bake the Shortbread Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides. In a medium bowl, whisk flour, sugar, and salt. Stir in the melted butter until fully combined and crumbly.
Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until the crust is just set and very lightly golden at the edges. Remove from oven but leave the oven on.
2. Toast the Pecans & Make the Filling Base: While the crust bakes, spread pecans on a baking sheet and toast in the oven for 7-8 minutes until fragrant. Let cool slightly, then coarsely chop. In a medium saucepan, melt ½ cup butter over medium heat.
Whisk in brown sugar, honey, corn syrup, cream, and salt. Bring to a gentle boil, stirring constantly, and let it bubble for 1 full minute. Remove from heat and whisk in vanilla. Let this syrup cool for 10-15 minutes until it is warm but not hot.
3. Combine Filling & Pour Over Crust: In a large bowl, whisk the beaten eggs. Very slowly, drizzle the warm (not hot) syrup into the eggs while whisking constantly to temper them and prevent scrambling. Once combined, stir in the toasted chopped pecans. Pour the pecan filling evenly over the hot par-baked crust.
4. Bake Until Set: Carefully return the pan to the oven. Bake for 25-30 minutes, until the filling is puffed, set at the edges, and only slightly jiggly in the very center. The top will be a deep golden brown and bubbly.
5. Cool Completely & Chill: Place the pan on a wire rack and let the bars cool completely at room temperature, about 2 hours. For the cleanest slices, once cool, cover the pan and refrigerate for at least 2 hours (or overnight) to fully set the filling.
6. Slice & Serve: Using the parchment overhang, lift the entire slab of bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares. Serve at room temperature or chilled. Store in an airtight container in the refrigerator for up to 5 days.
Pro-Tips for Perfectly Gooey, Non-Soggy Bars
- Toast Your Pecans: This step is non-negotiable. Toasting maximizes flavor and adds a crucial crunch that prevents the nuts from becoming soft in the filling.
- Temper the Eggs: Cooling the syrup before adding it to the eggs is vital. Adding hot syrup will cook the eggs on contact, creating curds.
- Don’t Over-bake the Filling: The center should still have a slight jiggle when you take it out; it will continue to set as it cools. Over-baking leads to a tough, candy-like texture.
- Chill Before Cutting: For impeccably clean, sharp slices that don’t ooze, chilling is essential. It firms up the filling perfectly.
- Line the Pan: Parchment paper with overhangs is the easiest way to lift and cut the bars without damaging them.
- Make Ahead: These bars taste even better the next day and can be made 2-3 days in advance. Keep chilled, then bring to room temperature before serving if desired.
These Pecan Pie Bars deliver all the classic flavor in a format that’s made for sharing.
