Pecan Pie… Bars? Yes Please!

uniquedecadence

So I am not a big fan of pie. Do I dislike it? No. Would I prefer something else? I wouldn’t object. It’s not necessarily the flavor of the pie that I don’t like. I think it may have something to do with the crust. So I have been trying to find ways to substitute pie crust with other things… like shortbread! Oh how I love shortbread. They are one of the very first things I created a recipe for on my own and have since developed extraordinary flavors.

BUT this is not about my delicious shortbread.. this is about PECAN PIE! In bar form! So not only does it get rid of the hassle of cutting triangles from a pie pan, you can make nice sized bars with less of a hassle.

So let’s talk about the filling. The pecans are first roasted in the oven, then mixed in a homemade custard that has one of my favorite additions to any pie recipe…. BOURBON! Bourbon pairs really well with the sweetness of the custard and enhances the flavor of the pecans. Once mixed they get poured over a baked shortbread crust and baked in the oven at 375 until firm.

Looks delish right?

They are thick and gooey. If you love pecan pie you will absolutely love these!

Pecan Pie Bars

Makes 16 2″ square bars

Ingredients

SHORTBREAD:

  • 3/4 c butter ( 1 1/2 sticks), softened
  • 1/2 c powdered sugar
  • 2 egg yolks
  • 2 c flour.
  • 1/4 t salt

PECAN PIE FILLING:

  • 2/3 c brown sugar
  • 1/3 c + 1 T Flour
  • 1/4 c butter
  • 4 eggs
  • 1 T vanilla
  • 2 T bourbon
  • 1/2 t salt
  • 1 c maple syrup
  • 2 1/2 c chopped pecans, toasted

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 8in X 8in square pan with non-stick cooking/baking spray
  3. Toast the pecans for 8-10 minutes.
  4. For the Shortbread Layer: Cream together the powdered sugar and the butter until fluffy. Add the egg yolks and mix until mixture is just blended. add the salt and flour and mix until mixtured is beginning to form a ball or has begun to look like crumbs (do not over mix) This process can also be done in a food processor. Just throw all the ingredients in! Press into square pan and poke with a fork.
  5. Bake for 12-15 min or until lightly browned.
  6. For the Pecan Filling: Mix together the flour and brown sugar really well. This will make sure you have no lumps in your filling during baking. In a medium sauce pan, melt the butter. Add the brown sugar mixture and whisk until blended. In a small bowl, whisk together the eggs, salt, and maple syrup. Slowly whisk the warm brown sugar mixture into the egg mixture to temper the eggs. It is okay to add in batches if you can’t whisk and pour. Return mixture to pot. Whisk over medium heat until slightly thickened. Remove from heat and add bourbon and vanilla. Fold in pecans.
  7. Pour mixture over baked shortbread crust (best if crust is still hot or warm). Smooth out wit spatula and bake for 40-50 minutes or until set. The middle should move like firm jello, but it should not be runny.
  8. Allow to cool for 30 minutes and then refrigerate for 4 hours or overnight.
  9. Remove from pan and using a serrated knife cut into 2″ bars.

Pop into the microwave for a few seconds and serve with some vanilla ice cream!

Leave a comment