Better Than Your Mama's Pecan Pie Bars (you NEED this recipe)

Bar Desserts, Lizzy's Favorite Thanksgiving, Pecan, Pie, Pie Filling, Sweet Treats, Thanksgiving • November 1, 2017 • 31 Comments

Better than your Mama’s Pecan Pie Bars are the best recipe I’ve every tried! And they’re easy to make too! Toss out your old recipe because this Thanksgiving you’ll be using this one!

Better Than Your Mama’s Pecan Pie Bars

My husband is a big time lover of Pecan Pie Bars. He wassure he had the best recipe… until now. I made these for him and he flipped! He ate more slices than I’ll admit and then asked me to make them again later that week! These may just be his new favorite dessert of mine and he’s counting down the days until Thanksgiving so he can have them again.

Bring on the Pie.

I’m all about the classics for Thanksgiving. Great rolls, great stuffing, a little turkey, hot gravy and pie is all I need. Well, that and my grandmother’s cranberry jello. (That post is from 7 years ago and the photo on it horrifies me… but I’ll update that post soon to do the recipe justice!) I’mnot a jello person, but for some reason I love this jello concoction and I must have it every Thanksgiving and Christmas. Go figure. Okay, back to pie! How do I even pick though? I don’t. I have a slice of pumpkin, apple and now these fabulous pecan pie bars. They’re soft, gooey, crunchy and have plenty of crust to go with them.

Easy Pecan Pie Bars

Easy. I’m all about an easy, delicious recipe. None of this stove top cooking before it hits the oven nonsense. Also, some recipes call for an entire Costco bag of nuts! That’s expensive and more pecans that you really need! The trick to perfect pecan pie bars is enough of the gooey filling! You don’t want a pie bar with straight nuts… that will taste for like trail mix than a dessert!

If you’re looking for Christmas presents yet for your baking friends/family make sure they have food scoops! They’re my favorite for cookies and cupcakes!

Enjoy my Better Than Your Mama’s Pecan Pie Bars this Thanksgiving!

4.89 from 9 votes

Pecan Pie Bars almost too good to be true

Ingredients

SHORTBREAD CRUST:
2C.flour
1/2C.powdered sugar
1/4tsp.salt
1C.buttercold
PECAN FILLING:
2/3C.brown sugarpacked
1/3C.+ 1 Tbsp. flour
4large eggs
1Tbsp.vanilla extract
1 1/2C.corn syrupI prefer dark for this recipe
1/2tsp.salt
1/4C.heavy whipping cream
3C.roughly chopped pecans

Instructions

1. Preheat oven to 350 degrees and lightly grease a 9X13 inch pan.
2. Shortbread Crust: Using a food processor or pastry blender combine flour, powdered sugar, salt and cold butter until the mixture is crumbly. It will look very dry, but don't worry! Dump into pan and spread out evenly and then press flat using the bottom of a glass or measuring cup. Bake for 20 minutes.
3. Filling: White the crust is baking in the oven, combine brown sugar and flour. Mix well. Add eggs, vanilla extract, corn syrup, salt and heavy whipping cream. Let sit while crust bakes and stir every few minutes. Roughly chop your pecans and add just before the crust is done baking, stir well.
4. Once the crust is done, pour the pecan filling over the crust. Shake the pan to evenly distribute and use a spoon to spread out the pecans evenly! Bake for 40-50 minutes or until the filling it set. It will still have a little jiggle to it like jello but it shouldn't be liquid! Let cool completely before keeping in the fridge until read to serve!

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Reader Interactions

Comments

Pamela says
November 2, 2017 at 7:54 am
I’m looking forward to making them. Do you know a yield on this, how many servings it makes?
Reply
- Lizzy Mae Early says
  November 2, 2017 at 9:17 am
  It makes an entire casserole dish! So depending on how large you cut the slices it can vary, but it will be between 24-30 pieces!
  Reply
Arlene says
November 2, 2017 at 10:59 am
See Also
White Chocolate Chex Party Mix Recipe 15 Dessert Recipes to Use Up Your Leftover Cereal How to Make Snack Mix Without a Recipe, Savory or Sweet The Best Gluten-Free Chex Mix Recipe You'll Ever Try | GFP
Sounds wonderful with the shortbread crust! Can you make the recipes so they will print on one page please? Maybe put the photo at the bottom so they are optional to print to get it to fit? Thank you!!
Reply
Laura Wright says
November 2, 2017 at 11:12 am
I’m wondering about the whipping cream amount listed it says, “1/4 C. Tbsp. heavy whipping cream” so 1/4 cup + 1 Tbsp.? is that right?
Reply
- Elizabeth AnnCarter Schraeder says
  November 2, 2017 at 12:59 pm
  Good question… I’m following
  Reply
- Joyce says
  November 2, 2017 at 1:43 pm
  I’m wondering about that cream measurement too!
  Reply
- Beth says
  November 3, 2017 at 8:43 am
  Yes, I’m curious about this one as well
  Reply
- Lizzy Mae Early says
  November 3, 2017 at 11:48 am
  So sorry! I was playing around with the recipe and was maybe going to change it to 3 Tbsp but decided to keep it at 1/4 cup. Anyway, so sorry! I fixed it and thanks for catching that!
  Reply
- Vonda Lusk-Dye says
  November 25, 2017 at 2:15 pm
  Mine just says: 1/4 c whipping cream
  1/3 c + 1 T flour
  Reply
Jileen says
November 2, 2017 at 1:29 pm
These look delicious!! I don’t know how you do it all! Bake amazing delicacies, attend college, AND sing in Noteworthy? Yep…I saw you in that new video. 😉 You are a talented and amazing person, Lizzy!!
Reply
- Lizzy Mae Early says
  November 3, 2017 at 11:50 am
  Oh you are so sweet! I don’t sing in Noteworthy anymore, they just invited alumni back for that one video. But I can’t believe you recognized me! And I graduated from college… I should probably update my About Me section because so much has changed! I got married! Eeeek! So I still have lots on my plate, just no classes or concerts anymore. Happy baking Jileen!
  Reply
Debra Curtin says
November 6, 2017 at 2:48 pm
I made them. I just thought they were okay. I followed the directions exactly. The crust was too crumbly and I patted it down repeatedly but trusted that it would come together during the baking and then with the filling bake. However, they separated too much for a nice cutting. The filling was fine, not overly sweet. I am glad I tried them but will not make them again. Thank you.
Reply
See Also
Ritz Bits Churros Recipe
- Lizzy Mae Early says
  November 11, 2017 at 6:38 pm
  Oh no, I’m so sorry you aren’t in love with them! The crust must have just needed to bake a bit longer in the pre-bake process!
  Reply
Kari says
November 7, 2017 at 4:51 am
When you say butter, what kind are you talking about? If you could tell a specific brand and in what form you use sticks, tub, salted/unsalted) that would be great! So excited to try these!!!
Reply
- Lizzy Mae Early says
  November 11, 2017 at 6:37 pm
  I use unsalted and I usually use Costco butter, so the Kirtland brand!
  Reply
Becky says
December 23, 2017 at 2:38 pm
Mine were awful!! I have baked a lot, rechecked ingredients and,amounts. Crust was burnt and greasy. Had just baked pies and cookies, so oven is fine. Waste of so many ingredients!!!!!
Reply
airgunmaniac says
September 5, 2020 at 2:56 am
The best recipe I’ve every tried.
Reply
- tarif bizden says
  February 5, 2024 at 2:07 pm
  https://tarifbizden.com/ kaliteli tarifler yer alıyor
  Reply
Brayden Weld says
November 10, 2020 at 12:20 pm
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Reply
Betty says
November 28, 2020 at 4:50 pm

The best! Very good and easy to make.
Reply
Paul says
March 4, 2021 at 8:27 pm

Quite good, even though I substituted Smart Balance for the butter. The crust would most likely be better with half and half of each. The sweetness was just right. .
Reply
topairguns says
July 4, 2021 at 3:07 am

Could I make these with a pre-made pie crust? I know it would loose some flavor fut just as a short cut?
Reply
Gleath says
July 7, 2021 at 10:55 am
As delicious as the dish name itself….will bake it today
Reply
gunsafeshub says
September 20, 2021 at 2:30 am

These pecan pie bars are great for the children and adults in any family
Reply
Irene Gebe-Norris says
December 1, 2021 at 11:38 am

These are amazing and so much easier than a pie.
Reply
GSP says
November 23, 2022 at 4:50 pm
I am making this now. Was wondering in step 3 how long and what temperature do you cook the filling? Or do you?
Reply
batak adam says
November 15, 2023 at 4:16 pm
the pies look great, great job!
Reply
Dawn says
November 22, 2023 at 6:36 am
Do you cook the filling mixture before putting it on the shortbread crust?
Reply
Desiree says
December 7, 2023 at 9:51 pm

Thank for the recipe I made for Thanksgiving they came out perfect my family love them
Reply
cici oyun says
February 8, 2024 at 3:10 pm
the pies look great, great job brader!
Reply
Maxine says
March 15, 2024 at 10:24 pm
Smells delicious! Looks awesome. Made it for my niece’s birthday.
Reply

Better Than Your Mama's Pecan Pie Bars (you NEED this recipe) - Your Cup of Cake (2024)

FAQs

What to substitute for Karo syrup in pecan pie? ›

5 Corn Syrup Substitutes

Maple Syrup. Swap in equal parts maple syrup for light or dark corn syrup in pies, cakes, or any recipe where its subtle maple flavor would be welcome. ...
Brown Rice Syrup. ...
Honey. ...
Golden Syrup. ...
Cane Sugar Syrup.

Jul 30, 2022

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Vanilla extract and apple cider vinegar have often been used to mimic the taste of bourbon in recipes, but you can clearly tell when they are used as substitutes.

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Why is there corn syrup in pecan pie? ›

Corn syrup is the glue that holds pecan pie filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set.

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Why didn t pecan pie set? ›

The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.

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What is a substitute for Karo syrup in a recipe? ›

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle.

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Is dark or light corn syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

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What's a Kentucky bourbon pie? ›

Derby pie is a nut pie (traditionally walnut, often pecan) that's similar to a classic pecan pie except that it's studded with chocolate chips and flavored with a heavy glug of bourbon. It was invented in 1954 by Walter and Leaudra Kern at the Melrose Inn in Prospect, Kentucky.

Does Mrs Smith make pecan pie? ›

MRS SMITHS PECAN PIE 8IN | Pies & Desserts | Foodtown.

Why is my Karo pecan pie runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

See Details ›

What can I use instead of molasses in pecan pie? ›

Swaps and Substitutions

Out of molasses? You can substitute honey or maple syrup. ...
Use dark corn syrup instead of light.
You can also replace the corn syrup with maple syrup, honey, agave, or golden syrup. However, you'll want to add a couple of tablespoons of flour to the filling to maintain that thicker texture.

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Why did pecan pie crack? ›

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

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Why do pecan pies boil over? ›

Water evaporates more quickly up here, and when you mix together super sugary, buttery, liquid-y ingredients and blast them in a hot oven, the vaporizing water leaves behind a cauldron of boiled-down, molten sugar that can bubble, then violently blow its way out of its crust.

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Why is store bought pecan pie not refrigerated? ›

Fruit pies such as cherry and apple can be stored at room temperature one to two days or seven days in the refrigerator. Some perishable pies, such as pumpkin and pecan, purchased in store bakeries, may contain preservatives. Consult the bakery for storage information.

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Can you rebake a pecan pie that is undercooked? ›

If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.

Can I leave my pecan pie out overnight? ›

You can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.

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Can I substitute honey for corn syrup in a pie? ›

Honey will tend to have a more distinct flavor and can be used in equal amounts to corn syrup. This means you can use one cup of honey for every one cup of corn syrup the recipe calls for. This alternative is healthier than corn syrup and is packed with antioxidants.

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Can I use maple syrup instead of Karo syrup? ›

Maple syrup has a pretty specific flavor and it's a bit thinner in consistency than corn syrup, but you can still use an equal amount in most baked goods and sauces. At around 67 degrees Brix, it's slightly less sweet, but the rich flavor will carry it through, especially when subbing it in for dark corn syrup.

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What does Karo syrup do in baking? ›

Karo^® Light Corn Syrup is used when a delicately sweet flavor and color are desired, such as in fruit sauces, jams and baked goods.

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What is the primary thickening agent in pecan pie? ›

Eggs are a common ingredient in these pie fillings because they contribute to the custard-like texture and provide structure when cooked. The proteins in eggs coagulate during baking, resulting in a thickened and set filling. Therefore, the correct answer is option A. Eggs.

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Better Than Your Mama's Pecan Pie Bars (you NEED this recipe) - Your Cup of Cake (2024)