Description
Southern Pecan Pie Bars with Buttery Shortbread Crust are a delicious twist on the classic pecan pie, featuring a rich, nutty filling atop a tender, buttery crust—perfect for holidays or anytime you need a sweet treat.
Ingredients
Scale
- For the crust:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a mixing bowl, cream together butter and powdered sugar until smooth. Add flour and salt; mix until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until lightly golden. Remove from oven and set aside.
- In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Stir in chopped pecans, then pour the mixture over the pre-baked crust.
- Return to oven and bake for 30–35 minutes, or until the filling is set and slightly golden on top.
- Cool completely in the pan before cutting into bars.
Notes
- Use parchment paper with overhang for easy removal and slicing.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.
- Toasted pecans add deeper flavor to the filling.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 17g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg