Pecan Pie Bars

Pecan Pie Bars

Course: DessertDifficulty: Easy


Prep time


Cooking time



There’s something special about pecan pie. It’s rich. It’s sweet. The center has that unique texture that can be quite addictive. Pecan pie seems to transcend holidays. Is it for Thanksgiving or Christmas or summer gatherings? In the end, it doesn’t really matter because it’s amazing!

These pecan pie bars deliver all the high notes of pecan pie, but in a more portable, easier to serve sort of way. For our crust we used a blend of sifted wheat flour and whole rye flour to really add to the complexity of flavors and textures.



  • Crust
  • Preheat the oven to 350 and line a 9×13 pan with parchment paper. Grease the sides of the pan.
  • In a medium bowl, whisk together the dry ingredients.
  • Work in the butter as you would a pie crust. You can use the paddle attachment on a stand mixer. Or, we did it by hand. Mix until it has an even, coarse texture. We’re not going for flaky, so don’t leave big butter chunks.
  • Add the crust mixture to the pan and gently press it in until it is firm across the bottom.
  • Bake the crust for 20-25 minutes.
  • Filling
  • Whisk the eggs and corn syrup together in a medium bowl.
  • Add the sugar and mix it into the eggs and corn syrup.
  • Mix in the melted butter, followed by the chopped pecans.
  • Pour the mixture into the hot crust.
  • Bake for 25-30 minutes or until the center is set and jiggles slightly.
  • Let cool in the refrigerator for about an hour before cutting.

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