Description
A rich and indulgent layered pecan pie bar made with refrigerated pie crusts, buttery vanilla-pecan filling, and a gooey texture perfect for holidays or potlucks.
Ingredients
- 1 box refrigerated pie crusts (2 crusts)
- ½ cup melted butter
- 2½ teaspoons vanilla extract
- 1½ cups granulated sugar (or packed brown sugar)
- 2½ cups dark corn syrup
- 6 large eggs, slightly beaten
- 2 cups pecan halves or chopped pecans
- Butter-flavored cooking spray (for greasing)
Instructions
- Preheat oven: Set to 350°F (175°C).
- Prepare baking dish: Lightly grease a 13×9-inch dish with butter-flavored cooking spray.
- First crust layer: Unroll one pie crust and press it evenly into the bottom of the dish.
- Make filling: In a large bowl, whisk together the melted butter, vanilla extract, corn syrup, sugar, and eggs until smooth.
- Add pecans: Stir in the pecans, either halved, chopped, or both.
- Assemble layers: Pour half the pecan filling over the bottom crust. Add the second unrolled pie crust on top. Pour the remaining filling over this top crust layer.
- Bake: Bake for 40–50 minutes or until the filling is set and crust is golden brown.
- Cool and serve: Let cool for at least 20 minutes. Serve warm, optionally with whipped cream or vanilla ice cream.
Notes
For a deeper flavor, use toasted pecans or add a splash of bourbon to the filling. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American