Ingredients
Shortbread Crust
- 1 ¾ cups King Arthur all-purpose flour
- ¾ cup salted butter softened
- ⅓ cup granulated sugar
- ⅓ cup pecan pieces chopped
Pecan Pie Filling
- ⅔ cup brown sugar packed
- 6 tablespoons King Arthur all-purpose flour
- 1 teaspoon salt
- 1 ½ cups white Karo syrup
- 4 large eggs
- 2 teaspoons vanilla
- 1 ½ cups pecan pieces chopped
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Pyrex 9x13 Baking Dish I love using my Pyrex dishes. They are perfect for baking and they can go from the oven to the counter to the fridge.
Farberware Mixing Bowls These are my favorite mixing bowls. You will see them in most of my videos.
Farberware Measuring Cups A great set of measuring cups.
Measuring Spoons I love the way these spoons stick together.
Method Start Cooking
Shortbread Crust
- Preheat the oven to 350°F.
- In a mixing bowl, combine the softened butter, 1/3 cup chopped pecans, sugar, and flour. Mix until it is good and crumbly and everything is worked in.
- Press the crumbly mixture evenly into the bottom of a 9x13 pan. It looks dry, but it presses down nicely.
- Bake the crust for 20 minutes, just until the edges start to turn golden brown. It goes back in the oven later, so you don't want it too crispy on the first bake.
Pecan Pie Filling
- While the crust bakes, stir together the brown sugar, flour, salt, corn syrup, eggs, vanilla, and 1 1/2 cups chopped pecans until everything is well combined.
- Pour the filling over the baked crust and spread it out evenly, scraping every last sticky pecan out of the bowl.
- Bake for another 30 minutes at 350°F.
- Let the bars cool, then cut into 24 bars, or 18 if you want them big.
Nutrition
Video
Notes
My pecan pie is delicious, but when I need to feed a crowd, I make these instead. One 9x13 pan makes 24 good-sized bars, or 18 if you cut them big. They are perfect for a teacher lunch, a potluck, or a holiday party, and they are just as good with a cup of coffee the next morning.
This recipe is not finicky. The crust mixture will look dry and crumbly, and that is exactly right. Just press it firmly into the pan. Pull the crust when the edges are just starting to turn golden, because it bakes another 30 minutes once the filling goes on.
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