Pecan Pie Bars

The big Thanksgiving countdown is on, and with the day of family dinner just around the corner I’ve been giving a lot of thought to the pies which will be coming with me this year. One of my favorite pies is pecan pie. It’s a rich pie with one of my favorite nuts and carmelly goodness both on top and underneath. There is very little about pecan pie I don’t like. However, sometimes the ratio of nuts to everything else isn’t quite right and the crust can be hard to cut. As well it takes a while to cook and making enough for everyone can be financially difficult when pecans are 8-9 bucks a pound. What’s a girl to do?

My answer is pecan pie bars! This is a great solution as it combines a shortbread crust with all the goodness of pecan pie filling and plenty of nuts without having to deal with whole pecans, or long baking times. This is all for the good. And one large batch makes 12 to 16 servings, depending on how thick you want to cut them. 12 in my house definitely!

So here’s the recipe for really good pecan pie bars. I started with a Land o Lakes recipe and made some changes as I think adding Ultra Gel to both the crust and the filling help keep them both more balanced and tender. I also change up the filing a bit. So here’s a link to the original and here’s my version. See which one you adore.

pecan pie bars

Pecan Pie Bars

Crust:

1 cup flour

3/4 cups whole wheat flour

1 Tbsp Ultra Gel

3/4 cups butter, softened

1/3 cup sugar

1/3 cup chopped pecans

Filling:

1 cup corn syrup

1/2 cup dark corn syrup

2/3 cup packed brown sugar

3 eggs

3 Tbsp Ultra Gel

6 Tbsp flour

2 tsp vanilla

1 tsp salt

1 1/2 cups coarsely chopped pecans

Heat oven to 350 degrees. Combine 1 cup flour, 3/4 cup whole wheat flour, butter, Ultra Gel and sugar in a bowl. Beat at medium speed until mixture resembles coarse crumbs. Stir in 1/3 cup pecans and press evenly onto bottom of ungreased 13×9 inch baking pan. Bake 18-22 minutes or until edges are light golden brown.

Combine all filling ingredients except pecans and mix well. Stir in pecans. Spread over hot crust. Bake an additional 30-35 minutes until filling is set and knife inserted in the middle comes out clean. Cool and cut into bars.

Double the batch to make in an edge jelly roll pan!

Bonus recipe!

Easy Cheater Key Lime Pie

1/4 cup key lime juice

1 can sweetened condensed milk

1 Tbsp Ultra Gel

2 cups whipped whipping cream

Combine juice, sweetened condensed milk and Ultra Gel until well blended. Fold in whipped cream and pour into a graham cracker pie crust. Top with additional whipping cream. Refrigerate until ready to serve. This is also really good frozen.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s