Description
Decadent, layered pecan pie bars made with flaky pie crust, a gooey brown sugar-corn syrup filling, and a generous layer of chopped and whole pecans. These bars are ideal for holidays or anytime you crave classic pecan pie in an easy-to-slice form.
Ingredients
- 1 box refrigerated pie crusts (softened as directed)
- 2 ½ cups light corn syrup
- 2 ½ cups packed light brown sugar
- ½ cup butter, melted
- 4 ½ teaspoons vanilla extract
- 6 eggs, slightly beaten
- 2 cups coarsely chopped pecans
- 2 cups pecan halves (optional, for topping)
- Butter-flavored cooking spray
- Vanilla ice cream or whipped cream (optional, for serving)
Instructions
- Preheat oven: to 425°F (220°C).
- Prepare crust: Roll out one pie crust into a 13×9-inch rectangle and press into a greased baking dish.
- Make filling: In a large bowl, whisk corn syrup, brown sugar, melted butter, vanilla, and eggs. Stir in chopped pecans.
- Layer 1: Spoon half of the pecan mixture over the crust.
- Top crust: Roll out the second crust and place over filling. Trim edges to fit. Spray with butter-flavored spray.
- Par-bake: Bake at 425°F for 14–16 minutes until lightly browned.
- Reduce temp: Lower oven to 350°F (175°C).
- Layer 2: Spoon remaining filling over the baked top crust. Top with pecan halves if using.
- Final bake: Bake an additional 30 minutes until the filling is set.
- Cool: Let cool 20 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
To make ahead, bake and cool fully, then refrigerate for up to 3 days. Warm slightly before serving. Add a dash of cinnamon or bourbon for variation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American