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 • 30 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
See Also
Grandma's 7-Up Orange Jell-O Salad Recipe - One Hundred Dollars a Month Top casserole recipes of all time How to Make THE BEST Potato Salad Recipe | foodiecrush.com Granbobbie’s Potato Salad Recipe on Food52
November 2, 2017 at 10:59 am
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.
See Also
The recipe for my grandma's best mashed potatoes with heavy cream.
Reply
- 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

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.

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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 does my pecan pie stick to the pie plate? ›

It may be the type of pie you are baking. If you pre-bake the pie crust, poke holes in it, bake, then add the filling. However, if you are baking a pie with filling (pecan, pumpkin or blue- or blackberry), do not poke the shell with a fork. Doing so will let sticky liquid seep through and will cause the crust to stick.

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

If you do not have corn syrup for your pecan pie recipe, honey is an excellent substitute. Whether you seek a more healthy alternative to corn syrup or simply want to experiment, honey is the way to go.

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Is light or dark Karo 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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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.

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Does Mrs Smith make pecan pie? ›

For over 70 years, Mrs. Smith's pies have been filled with the homemade taste that America loves to serve. Made with a rich, sweet maple-flavored filling covered with an abundance of fancy pecan halves, Mrs. Smith's Pecan Pie has all the taste you'd expect from homemade.

What can go wrong with pecan pie? ›

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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How do you keep the top of a pecan pie from getting hard? ›

A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

Should you poke holes in pie crust for pecan pie? ›

Look for cracks or holes in your crust before baking. Don't ever intentionally make holes in your crust to bake, as this method works for other pies – not pecan. Keep the crust in the fridge for ½ hour after molding it.

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Is Karo syrup the same as corn syrup? ›

Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.

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Why won't my pecan pie set? ›

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

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Is Karo the same as light corn syrup? ›

The clear Karo corn syrup has been called "light" since the 1940s, before "light" became a popular description for reduced-calorie products. The term "light" in this case refers to the color, and not the number of calories. Many consumers refer to light corn syrup as "white" corn syrup.

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What's the difference between Karo syrup and maple syrup? ›

Karo^® Pancake Syrup contains maple syrup flavor, but will perform similarly in recipes and may be substituted in baked goods. Go with your own taste preferences for when to substitute. Karo^® Light Corn Syrup is used when a delicately sweet flavor and color are desired, such as in fruit sauces, jams and baked goods.

Are light corn syrup and Karo syrup the same? ›

Get More Info ›

What is Karo syrup the same as corn syrup? ›

Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.

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