To me Thanksgiving is always about tradition. Every year we gravitate to the same kind of dishes, turkey, stuffing, mashed potatoes. The dessert table always features the classics, apple pie, and pumpkin pie. Sadly between these strong front runners, the classic pecan pie can sometimes get lost in the pie mix. Not. This. Year.
This year the Pecan Pie gets a facelift. It’s not longer 3rd runner up at the pie table. Its first runner up at the dessert table. Pecan Pie is the perfect winter pie, Its has the perfect balance of sweet, nutty, buttery with a flaky crust. But pies in general have a high commitment level. By taking the same recipe and putting it in bar form, they now have the commitment level of a cookie. Something everyone can take one of and feel satisfied.
Pecan Pie Bars
Ingredients
- Crust:
- 1 3/4 cups flour
- 3/4 cup butter room temperature
- 1/3 cup sugar
- 1/3 cup chopped pecans
- Filling:
- 2/3 cup packed brown sugar
- 6 TBSP flour
- 1 tsp salt
- 1 1/2 cups dark corn syrup
- 4 eggs
- 2 tsp vanilla extract
- 1 1/2 cups chopped pecans
- 1 cup whole pecans
Instructions
- Put parchment paper in the bottom of a 13x9 inch pan. Preheat the oven to 350.
- Mix together flour, butter, sugar together via electric mixer. Then add in chopped pecans and hand mix until incorporated
- Pack into the bottom of the pan.
- Bake for 15 mins until the sides of the crusts are lightly browned
- Meanwhile, mix the brown sugar flour, salt together with the electric mixer. Then add in dark corn syrup, eggs, vanilla. And mix until incorporated. Then add in chopped pecans and mix by hand.
- Once the crust is baked, pour filling mixture into the pan. Then decoratively place the pecans onto the top.
- Bake for another 30-33 mins.
- Take the pan out of the oven and let it cool for another 40 mins.
- Then slice into bars and enjoy.
