Pecan pie is a dessert that everyone in our house enjoys. While I enjoy pecan pie, I do have a couple issues with it. First, I have had occasional problems with getting the filling to set. Sometimes the crust is on the verge of burning before the filling has gotten to the correct consistency. Second, I am not a fan of pie crust. I tend to dislike both the taste and texture.
After New Year’s we had plans with another family while both of our oldest sons were home from college. With a theme of southern food, I was charged with making the appetizers and desserts. The popular request for dessert was pecan pie. However, I wasn’t sure if one pie would be enough for a group of eight, but two pies seemed like way too much. What’s a girl to do but search for a way to make pecan pie for a gathering of this size? Thus with a little thinking and a little help from the internet, I decided to transform pecan pie into bars.
The result was fantastic! Instead of a crust, I made a shortbread-like base that was topped with pecan pie filling, which was oh, so yummy. Although they are bars, the filling is pretty sticky. If you decide to treat them as a finger food, be sure to have wet wipes nearby. Oh, and I also should warn you that they are addictive. These bars have since been served at a house party with many requests for the recipe.
- 2 cups flour
- 1/3 cup sugar
- pinch salt
- 2/3 cup butter
- 1 cup light corn syrup
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 eggs
- 1-1/2 Tb. butter, melted
- 1 tsp. vanilla
- 2 cups pecans, chopped
- Preheat oven to 350.
- Line a 13×9 pan with parchment paper, and coat well with nonstick cooking spray.
- Combine flour, 1/3 cup white sugar, and salt in a large mixing bowl.
- Add 2/3 cup butter, cutting into small pieces. Using a pastry blender, blend until butter is the size of peas.
- Pour mixture into prepared baking pan, and press firmly to cover pan evenly.
- Bake for 20 minutes.
- While that bakes, combine corn syrup, both sugars, eggs, melted butter, and vanilla in a large bowl, stirring until smooth.
- Add pecans.
- When 20 minutes has passed, remove crust from oven, and top with pecan mixture.
- Return to oven, and bake for 30 minutes, or until filling is set. (If edges are getting too brown, cover pan with foil until filling is set.)
- Allow to cool before serving.
- While many bar cookies can be served warm, due to the very moist nature of the filling, these need to be room temperature or cooler before cutting.