Pecan pie is one of those desserts that makes me think of cozy family gatherings and special occasions. But let’s be honest – making a whole pie from scratch can feel like a lot of work when you’re already juggling a million other things. The crust, the filling, the careful timing. Sometimes I just want that rich, nutty flavor without all the fuss.
That’s where these lazy girl pecan pie bars come in. They give you all the gooey, sweet goodness of pecan pie but in a much simpler form. No rolling out pie dough or worrying about soggy bottoms. Just press, pour, and bake. Plus, bars are way easier to serve at parties than trying to cut perfect pie slices.
The best part? You can make these ahead of time and they actually taste better the next day. Perfect for when you want to look like you spent hours in the kitchen but really just want to put your feet up.
Why You’ll Love These Pecan Pie Bars
- Much easier than traditional pecan pie – No rolling out pie crust or worrying about soggy bottoms – just press the crust into a pan and you’re halfway done!
- Perfect for feeding a crowd – These bars cut into neat squares that are way easier to serve at parties or potlucks than trying to slice a round pie.
- Simple pantry ingredients – You probably have most of these basics on hand already, making it a great last-minute dessert option.
- Ready in about an hour – From start to finish, you’ll have these golden bars cooling on your counter in just over an hour – perfect for when you need dessert fast.
- All the pecan pie flavor without the fuss – You get that same gooey, nutty filling and buttery crust that makes pecan pie so irresistible, just in a more manageable bar form.
What Kind of Pecans Should I Use?
For these pecan pie bars, you can use either pecan halves that you chop yourself or pre-chopped pecans from the store. If you’re going the DIY route, pecan halves will give you more control over the size of your pieces – aim for chunks that are roughly the size of your pinky nail. Pre-chopped pecans are totally fine too and will save you some time, just make sure they’re fresh and not stale. Give them a quick taste test before using them, as pecans can go rancid pretty quickly due to their high oil content. Store your pecans in the freezer if you’re not using them right away to keep them fresh longer.
Options for Substitutions
These pecan pie bars are pretty forgiving when it comes to swaps, so here’s what you can try:
- Pecans: While pecans are classic, you can use walnuts, almonds, or even a mix of nuts if that’s what you have on hand. Just keep the same amount – 1½ cups total.
- Light corn syrup: No corn syrup? Try honey or maple syrup instead, though your bars will have a slightly different flavor. You can also make a simple syrup by heating 1 cup sugar with ½ cup water until dissolved.
- Light brown sugar: Dark brown sugar works perfectly fine and will give you a richer molasses flavor. In a pinch, you can mix 1 cup white sugar with 1 tablespoon molasses.
- Unsalted butter: Salted butter is totally fine – just skip the added salt in the crust. You could also use coconut oil (solid, not melted) for a dairy-free option.
- All-purpose flour: This is pretty essential for the crust structure, so I’d stick with regular flour here. Gluten-free flour blends can work, but your texture might be slightly different.
Watch Out for These Mistakes While Baking
The biggest mistake with pecan pie bars is underbaking the crust, which leads to a soggy bottom that can’t support the filling – make sure to prebake your shortbread base for about 15-20 minutes until the edges are lightly golden before adding the pecan layer.
Another common error is not letting the filling set properly, so resist the urge to cut into these bars while they’re still warm, as they need at least 2-3 hours to cool completely and firm up.
To prevent your pecans from floating to the top and creating an uneven layer, gently press them into the filling with a spatula right after pouring, and always use room temperature eggs to avoid curdling when you mix them with the hot corn syrup mixture.
For clean cuts, run your knife under warm water and wipe it clean between each slice – this prevents the sticky filling from dragging and creating messy edges.
What to Serve With Pecan Pie Bars?
These pecan pie bars are rich and sweet, so they pair beautifully with a scoop of vanilla ice cream or some fresh whipped cream to balance out all that gooey goodness. A hot cup of coffee or black tea is perfect alongside these bars since the slight bitterness cuts through the sweetness nicely. If you’re serving them at a party, try setting out some fresh berries like strawberries or raspberries – the tartness makes a nice contrast to the buttery, nutty flavors. For an extra indulgent treat, a drizzle of caramel sauce or a dusting of powdered sugar takes these bars to the next level.
Storage Instructions
Keep Fresh: These pecan pie bars taste amazing for days when stored properly. Keep them covered with plastic wrap or in an airtight container at room temperature for up to 5 days. I actually think they taste even better the next day once all the flavors have had time to meld together!
Freeze: You can definitely freeze these bars for longer storage. Cut them into individual squares, wrap each one in plastic wrap, then store in a freezer bag for up to 3 months. This makes it super easy to grab just one or two when you’re craving something sweet.
Serve: If you’ve frozen the bars, just let them thaw at room temperature for about 30 minutes before serving. They’re delicious cold, at room temperature, or you can warm them up slightly in the microwave for 10-15 seconds if you want that fresh-from-the-oven feel.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-53 minutes |
| Total Time | 55-68 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5000-5400
- Protein: 45-55 g
- Fat: 300-330 g
- Carbohydrates: 610-660 g
Ingredients
For the base layer:
- 1 cup melted unsalted butter
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 tsp salt
For the pecan topping:
- 1 1/2 cups pecans, chopped
- 1 cup packed light brown sugar
- 1 cup light corn syrup
- 3 large eggs
- 1 tsp vanilla extract
Step 1: Prepare the Pan and Preheat Oven
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, letting some hang over the sides for easy removal, or grease it well to prevent sticking.
Step 2: Make the Crust
- 1 cup melted unsalted butter
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 tsp salt
In a large bowl, combine the melted unsalted butter, all-purpose flour, white sugar, and salt.
Mix until a cohesive dough forms.
Press this dough evenly into the bottom of the prepared pan, making sure to reach the corners.
I find pressing with the bottom of a measuring cup helps achieve an even layer.
Step 3: Bake the Crust
- dough from Step 2
Transfer the pan to the preheated oven and bake the crust for 15-18 minutes, or until it appears lightly golden.
Remove from the oven and set aside to cool slightly while preparing the filling.
Step 4: Prepare the Pecan Filling
- 1 1/2 cups pecans, chopped
- 1 cup packed light brown sugar
- 1 cup light corn syrup
- 3 large eggs
- 1 tsp vanilla extract
In another large bowl, whisk together the chopped pecans, packed light brown sugar, light corn syrup, eggs, and vanilla extract until well combined.
Make sure the mixture is smooth and the eggs are fully incorporated.
Step 5: Bake the Bars
- pecan mixture from Step 4
- pre-baked crust from Step 3
Pour the pecan mixture from Step 4 over the cooled, pre-baked crust (from Step 3), spreading it evenly to the edges.
Bake in the oven for 30-35 minutes, until the filling is set and golden.
Sometimes I loosely cover the pan with foil halfway through baking if the topping browns too fast.
Step 6: Cool and Slice
Let the bars cool completely in the pan.
This will help them set and make slicing much easier.
Once fully cooled, lift them out using the parchment paper, if used, and cut into squares to serve.
Quick Lazy Girl Pecan Pie Bars
Ingredients
For the base layer:
- 1 cup melted unsalted butter
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 tsp salt
For the pecan topping:
- 1 1/2 cups pecans, chopped
- 1 cup packed light brown sugar
- 1 cup light corn syrup
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, letting some hang over the sides for easy removal, or grease it well to prevent sticking.
- In a large bowl, combine the melted unsalted butter, all-purpose flour, white sugar, and salt. Mix until a cohesive dough forms. Press this dough evenly into the bottom of the prepared pan, making sure to reach the corners. I find pressing with the bottom of a measuring cup helps achieve an even layer.
- Transfer the pan to the preheated oven and bake the crust for 15-18 minutes, or until it appears lightly golden. Remove from the oven and set aside to cool slightly while preparing the filling.
- In another large bowl, whisk together the chopped pecans, packed light brown sugar, light corn syrup, eggs, and vanilla extract until well combined. Make sure the mixture is smooth and the eggs are fully incorporated.
- Pour the pecan mixture from Step 4 over the cooled, pre-baked crust (from Step 3), spreading it evenly to the edges. Bake in the oven for 30-35 minutes, until the filling is set and golden. Sometimes I loosely cover the pan with foil halfway through baking if the topping browns too fast.
- Let the bars cool completely in the pan. This will help them set and make slicing much easier. Once fully cooled, lift them out using the parchment paper, if used, and cut into squares to serve.
