Description
All the caramelized, nutty goodness of pecan pie—with none of the hassle! A buttery store-bought crust topped with a sticky brown sugar-pecan filling, baked into easy, sliceable bars. Perfect for Thanksgiving, gifting, or when you need instant dessert therapy
Ingredients
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1 package (16 oz) refrigerated pie crusts (usually contains two crusts)
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1 cup light corn syrup
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1 cup packed light brown sugar
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½ cup unsalted butter, melted
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3 large eggs
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1 teaspoon pure vanilla extract
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1½ cups pecan halves
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¼ teaspoon salt
Instructions
Step 1: Preheat the Oven
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Preheat your oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Lay the Pie Crust
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Unroll both pie crusts and gently press them into the bottom of the prepared pan.
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Overlap and pinch the seams together as needed to cover the entire base evenly.
Step 3: Make the Filling
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In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until fully combined.
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Stir in the pecan halves, ensuring they’re coated well.
Step 4: Assemble and Bake
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Pour the pecan mixture evenly over the crust.
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Bake for 30–35 minutes, or until the filling is bubbly and golden brown, and the center is just set.
Step 5: Cool and Slice
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Let the bars cool completely in the pan—this helps them firm up for clean slicing.
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Once cooled, cut into squares or rectangles and serve.
Notes
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Perfect for Thanksgiving, potlucks, bake sales, or anytime you want an easy dessert win.
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Slice smaller squares for bite-sized servings—great for dessert platters.
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Keep extras chilled and bring to room temperature just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American