Description
These layered pecan pie bars combine a buttery double crust with a rich pecan filling, topped with pecan halves for a beautiful and indulgent dessert. Perfect for holidays or gatherings.
Ingredients
- 2 refrigerated pie crusts (or homemade)
- 1 ½ cups corn syrup
- 1 cup brown sugar
- ½ cup melted butter
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 ½ cups chopped pecans
- 1 cup pecan halves (for topping)
- Cooking spray (for top crust)
Instructions
- Preheat oven: Set to 350°F (175°C).
- Prepare base crust: Roll out one pie crust and place into a greased 13×9-inch baking dish. Trim edges to fit.
- Make filling: In a large bowl, whisk corn syrup, brown sugar, melted butter, vanilla, and eggs. Stir in chopped pecans.
- Layer 1: Pour half of the filling over the bottom crust.
- Top crust: Roll out second pie crust and place on top. Spray lightly with cooking spray.
- Layer 2: Pour the remaining filling on top of the crust.
- Top with pecan halves: Arrange pecan halves evenly on top.
- Bake: Bake for 30–35 minutes until golden and set. Cover with foil if browning too quickly.
- Cool & serve: Let cool slightly before slicing. Serve warm with vanilla ice cream.
Notes
For extra flavor, add 1 tablespoon of bourbon to the filling. Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American