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Classic Pecan Pie Bars

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Prep Time: 15 minutes     Cook Time: 50 minutes

5 from 13 votes

Classic pecan pie bars are a delicious version of traditional pecan pie but in bar form! Everything you love about pecan pie - the rich, sweet flavor, wonderfully gooey texture, and buttery, crumbly pie crust - you can also enjoy in these delicious bars.

A pecan pie bar up close topped with whipped cream.
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This simple, 10-ingredient classic pecan pie bars recipe is one of my absolute favorites. Using a readymade pie crust means you can prepare it in just 10 or 15 minutes. As you'd expect, the bars smell incredible while they bake. They're perfect for any occasion too.

Whether you enjoy a bar by itself or with whipped cream or ice cream, I just know you'll love everything from the buttery crust to the rich filling and crunchy nut topping.

Pecan fans might also enjoy these chocolate chip cookies with pecans, or you can try adding leftover pecans to these butterscotch blondies.

Main Ingredients

You just can't go wrong with old-fashioned Southern-style pie bars! Let's take a look at some of the main ingredients you're going to need to make these Classic pecan pie bars:

  • Pie shell: To hold the filling. Although you could make your own pastry if you wanted to, it's so much simpler to use a readymade pie crust, not to mention quicker! A 9-inch pie crust is a perfect size for this recipe.
  • Pecans: The star of the bars! Pecans are one of my favorite nuts. You can buy them ready-chopped or chop your own. Don't forget to save some whole ones to decorate the finished bars.
  • Cornstarch: For thickening the filling. When combined with the other ingredients, cornstarch helps get the consistency just right. Don't forget to add it or else your pie bars will be runny and you'll have to start over.
  • Eggs: To get the texture perfect. The protein in the eggs firms up during baking so the filling sets properly.
  • Dark corn syrup: For the right amount of sweetness. If you only have light corn syrup you can use that, but the flavor will be lighter. Dark corn syrup adds not only sweetness but also a richer, more robust taste which really complements the pecan flavor.

Instructions Overview

Bring the butter, dark corn syrup, cornstarch, sugar, and water to a boil in a pan on the stove. Take the pan off the heat and let the mixture cool down a little. 

Beat the eggs and combine them with the corn syrup mixture while it's still warm but not too hot - you don't want the eggs to scramble!

Next, mix in the nuts, salt, and vanilla, and then pour the mixture into the pie crust. Bake for about 45 minutes or until done, then enjoy your homemade classic pecan pie bars!

Three pecan pie bars stacked on top of each other.

Common Questions

Does pecan pie go bad in the fridge?

Your pecan pie bars will be fine in the refrigerator for up to 4 days. Store-bought pie bars last longer because they usually have preservatives in them, but I'd recommend you use the bars within 3 or 4 days, otherwise freeze them instead.

How can you tell when pecan bars are done?

The center shouldn't be runny. It might be just a little jiggly in the middle which is fine. The edges should be completely set though. Depending on your oven the bars should take somewhere between 45 and 50 minutes to reach this point.

Why does my pecan pie turn out runny?

If you measured and weighed out all the ingredients correctly then the most likely cause is not baking the pie bars for long enough, so give them a little longer in the oven and see if they firm up some more.

What exactly is corn syrup?

This thick, sweet syrup is made from corn and it's made by breaking down cornstarch by mixing it with enzymes or heating it with some type of acid. It's a common ingredient in butterscotch candy, jams and jellies, fudge, cakes, and more.

Where did pecan pie come from?

It’s believed that French settlers in New Orleans first created this pie not long after settling there. Thanks to the Native Americans, they found the pecan nut and began using it in their cooking.

When was pecan pie invented?

Despite this legacy supposedly coming from French settlers, what is known and documented is that pecan pie recipes were found in cookbooks in Texas starting in the 1870s. However, these pies didn’t resemble pecan pie as we now know it. That distinction goes to a pecan pie recipe from 1898 that was sent in from a Texas woman to a cookbook for church charity in St. Louis.

Can pecan pie be left out?

Homemade pecan pie can’t be left out beyond 2 hours. It contains eggs and we all know the best place for things with eggs in them is in the fridge.

Can pecan pie be frozen?

Pecan pie is one pie that freezes very well, making it easy to prepare ahead of time to reduce your stress. Just bake it according to the recipe directions, let it completely cool, and then wrap it up tightly in foil. You’ll also want to put it in a freezer bag, This will keep it well for up to 3 months.

Why is my pecan pie hard?

You can keep your pecan pie from getting hard by covering it with foil for the last 15 minutes of baking. This will keep the crust from getting too dark as well. If the heating element of your oven is on the top, you should put your pie on a lower rack which will also help.

A classic pecan pie bar with a bite taken out of it.

Chopnotch Tips

  • Bars are a handy portable snack so add one of these to a box lunch or make a batch for a picnic or any kind of get-together.
  • Try these with another type of nut if you like. I bet they'd be great with walnuts too!
  • You can use brown sugar instead of white for a richer, more caramel-type flavor in the finished pie bars.
  • Don’t overboil the filling mixture. Turn off the heat as soon as it begins to boil and then let it cool.
  • Be sure the stovetop mixture has completely cooled before you add the beaten eggs to it. If not, the eggs will scramble from the heat and you’ll have to start over.
  • Use chopped pecans. It makes it easier to slice and serve your pecan pie.
  • Have plenty of whipped cream and vanilla ice cream on hand to serve with your pecan pie dessert bars. It balances the sweetness in such a sublime way!
Pecan pie bars on a cooling rack.

You can't go wrong with classic pecan pie bars if you're a fan of this delicious nut. One of these makes a tasty snack if you are craving a sweet treat.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Classic Pecan Pie Bars

These bars boast all the appeal of pecan pie but in bar form. They are sweet, gooey, rich, and chock-full of pecans.
SCALE THIS RECIPE
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 bars

Ingredients

  • 2 teaspoons cornstarch
  • 1 9-inch pie shell, unbaked
  • 1 ¾ cups granulated sugar
  • 1 ¼ cups pecans, chopped
  • ¼ cup dark corn syrup
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter
  • ¼ teaspoon salt
  • 1 tablespoon cold water
  • 3 eggs
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Instructions

  • Combine together ¼ cup butter, ¼ cup dark corn syrup, 2 teaspoons cornstarch, 1 ¾ cups white sugar, and 1 tablespoon cold water in a saucepan and bring to a boil. Then turn off the heat.
  • To a bowl add eggs and beat until frothy. Add in the cooked mixture gradually.
  • Stir in 1 ¼ cups chopped pecans, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Pour mixture into a pie shell.
  • Bake in a preheated oven at 350 F for 45 to 50 minutes.
  • Serve and enjoy!
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Notes

  • Bars are a handy portable snack so add one of these to a box lunch or make a batch for a picnic or any kind of get-together.
  • Try these with another type of nut if you like. I bet they'd be great with walnuts too!
  • You can use brown sugar instead of white for a richer, more caramel-type flavor in the finished pie bars.
  • Don’t overboil the filling mixture. Turn off the heat as soon as it begins to boil and then let it cool.
  • Be sure the stovetop mixture has completely cooled before you add the beaten eggs to it. If not, the eggs will scramble from the heat and you’ll have to start over.
  • Use chopped pecans. It makes it easier to slice and serve your pecan pie.
  • Have plenty of whipped cream and vanilla ice cream on hand to serve with your pecan pie. It balances the sweetness in such a sublime way!

Nutrition Facts

Calories: 482kcal (24%), Carbohydrates: 65g (22%), Protein: 5g (10%), Fat: 24g (37%), Saturated Fat: 7g (44%), Cholesterol: 77mg (26%), Sodium: 251mg (11%), Potassium: 111mg (3%), Fiber: 2g (8%), Sugar: 53g (59%), Vitamin A: 275IU (6%), Vitamin C: 1mg (1%), Calcium: 28mg (3%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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Comments & Ratings

  1. 5 stars
    I had no idea that is where pecan pie started. Funny that now it's considered a southern recipe. These bars are perfect!

    Reply
  2. 5 stars
    I love that I can get the same great taste of my favorite pie with a twist with these pecan pie bars. So easy!

    Reply
  3. 5 stars
    I love any kind of dessert with pecans in it, and this looks incredible. I can't wait to try it.

    Reply
  4. 5 stars
    My mouth is watering at this sweet slice, it looks SO good. I love how wholesome it looks and I want to dive (with my mouth) right in.

    Reply
  5. 5 stars
    Such a delicious dessert - I could see these being very popular in my house!

    Reply
  6. 5 stars
    I've always wanted to make a pecan pie but haven't. It's not traditional where I live. But your recipe has inspired me to give it a try this weekend. Yours looks so delicious!

    Reply
  7. 5 stars
    Sending hubby out for a pie shell today because this looks too good to wait any longer to make it. Your photos are amazing and have left me with a serious craving!

    Reply
  8. 5 stars
    I love the convenience of making pecan pie into bars. These are mouthwatering! Thanks for sharing.

    Reply
  9. 5 stars
    I have everything in my pantry to make these and I cant wait to sink my teeth in these!

    Reply