Pecan Pie Bars in a 9x13 Pan

Pecan pie bars in a 9×13 pan give you 24 bars with a buttery shortbread crust and a gooey pecan filling. Bake the crust at 350°F for 18 to 20 minutes, add the filling of 3 eggs, corn syrup, brown sugar and 2 cups of pecans, and bake for 22 to 26 minutes more.

They have all the flavour of pecan pie with a better ratio of crust to filling, and there is no pie crust to roll.

Why This Works in a 9×13

A shortbread crust pressed into a 9×13 pan bakes about 1/4 inch thick, which is sturdy enough to hold a thin, even layer of filling. Three eggs set that layer firmly across the whole pan. A deep pie holds more filling and needs longer to set, but the bars need only about 25 minutes.

Ingredients

Shortbread crust

2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cubed

Pecan filling

3 large eggs
3/4 cup light corn syrup
3/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves or coarsely chopped pecans

Instructions

Prepare the pan. Heat the oven to 350°F. Line the 9×13 pan with parchment or foil, leaving an overhang.
Make the crust. Pulse the flour, brown sugar and salt in a food processor, then add the butter and pulse until the mixture looks like coarse crumbs. Or rub the butter in by hand. Press it firmly and evenly into the pan.
Bake the crust. Bake for 18 to 20 minutes, until lightly golden at the edges.

Make the filling. While the crust bakes, whisk the eggs, then whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth. Stir in the pecans.
Bake again. Pour the filling over the hot crust and spread the pecans evenly. Bake for 22 to 26 minutes, until the edges are set and the centre jiggles only slightly.
Cool. Cool completely at room temperature, then chill for 1 hour for the cleanest cuts. Lift out the slab and cut 24 bars.

Swaps

No corn syrup: use maple syrup or golden syrup in the same amount. The filling will be slightly softer.
Chocolate pecan bars: scatter 1 cup of chocolate chips over the hot crust before adding the filling.
Smaller batch: halve everything for an 8×8 pan, using 2 eggs, and keep the same bake times.

Storage

Because the filling is egg-based, keep the bars in the fridge, covered, for up to 5 days. Bring them to room temperature for 15 minutes before serving. They freeze well for up to 3 months.

Frequently Asked Questions

Can I make them ahead for a holiday? Yes. They are easier to cut and taste best on the second day.
Why did my crust get soggy? The crust was not baked first. The first bake seals it.

Pecan Pie Bars in a 9×13 Pan