Pecan Pie Bars
These tender and delicious pecan pie bars have an effortless press-in crust and a custard-like filling. Melted butter, light corn syrup, dark brown sugar, eggs, vanilla extract, and salt come together for that filling—once the pecan halves are mixed in, all you have to do is pour it into the prepared crust and bake. You can certainly enjoy these bars plain, but a scoop of vanilla ice cream wouldn't hurt, either. Slideshow: Make-Ahead Thanksgiving Desserts
November 2013
Gallery
Credit:
© Con Poulos
Recipe Summary
Ingredients
Directions
Make Ahead
The pecan pie bars can be refrigerated overnight. Serve chilled or at room temperature.
Notes
The largest pecans, called mammoth, make a striking presentation. Look for them (approximately 200 to 250 halves per pound) in specialty food shops. Get the Baked Press-in Crust recipe here.
