Better Than Your Mama’s Pecan Pie Bars
Who needs pie when you can have delicious pecan pie bars!
One thing that I always find kind of fun is that almost all of my holiday recipes are photographed on paper plates. After cooking and baking for sometimes days, the last thing I want to do is dirty another dish just for a picture. So despite my paper plate here, I am excited to share this recipe. I am not a huge fan of pecan pie because I don’t really like pie crust and I don’t really like the filling. However this bar recipe is great because there is a shortbread crust and the filling isn’t too thick or overwhelming. It’s a really great ratio!
What You Need:
For the Shortbread Crust:
2 cups all purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
1 cup unsalted butter, cold
For the Pecan Filling:
2/3 cup brown sugar
1/2 cup plus 1 Tbsp. all purpose flour
4 large eggs
1 Tbsp. vanilla extract
1 1/2 cups dark corn syrup
1/2 tsp. salt
1/4 cup heavy cream
3 cups roughly chopped pecans
Directions:
For the Shortbread Crust: Add all crust ingredients into a food processor (or use a pastry blender) to combine the mixture until crumbly. It will look very dry.
Press into the bottom of a lightly greased 9x13-inch glass pan with a measuring cup or a glass.
Bake in a preheated 350 degree oven for 20 minutes.
For the Pecan Filling: In a large bowl, combine brown sugar and flour.
Then add eggs, vanilla, corn syrup, salt, and heavy cream.
Let it sit while your crust bakes, but stir occasionally.
Once crust has baked, pour pecan filling over the top and shake to distribute.
Sprinkle pecans over the top evenly.
Bake for 40 to 50 minutes or until filling sets. It will have a slightly jiggle to it.
Let cool completely and store in the fridge until ready to slice and serve.
Recipe from Your Cup of Cake