These Bourbon Pecan Pie Bars with a buttery shortbread crust are like a classic pecan pie in bar form. They have a gooey pecan pie filling with a hint of bourbon and pair perfectly with a scoop of vanilla ice cream.
I love this recipe because I frequently hear people say, “I don’t like pecan pie, but I like this!” I’m not sure if it’s the buttery shortbread crust, the perfectly crispy top or the sweet gooey filling, but it’s the perfect dessert to change up this year’s holiday spread.
Ingredients Notes
Bourbon – I use Bulleit in this recipe since that’s the bourbon my husband drinks. The alcohol will cook off in the process of baking the bars and just imparts that nice smokey rich flavor. You can sub in an equal amount of apple juice or maple syrup if you don’t have bourbon.
Pecans – Be sure to chop your pecans if you buy them as halves. I find the finer they’re chopped, the easier the bars are to cut when it’s time to serve. You can also buy them pre-chopped.
How to Make Bourbon Pecan Pie Bars
Time needed: 1 hour and 10 minutes
Let’s make this twist on a classic dessert together!
- Make the Shortbread Crust
Combine all of the shortbread ingredients (softened unsalted butter, granulated sugar, vanilla extract, salt and flour) in a medium bowl and mix with a spatula until you get a cookie dough consistency. Then press the dough mixture firmly into the bottom of the prepared pan to form a crust.
- Bake the Crust
Bake the crust at 350F for 12 minutes and then set it aside until it’s time to add the filling.
- Start the Filling While the Crust Bakes
Heat brown sugar, corn syrup, and butter in a saucepan over medium-high until fully combined and slightly lightened, stirring constantly. Remove it from the heat, then carefully whisk in bourbon and salt and set it aside.
- Whisk the Eggs and Add the Sugar Mixture
Whisk the eggs for 30 seconds in a large bowl until yolks are broken up and slightly airy.
Gradually pour the warm filling into the eggs while whisking constantly to combine and temper without scrambling; the mixture will be thin. - Add the Pecans
Mix them in so everything’s fully combined
- Add the Filling and Bake
Pour the filling over the crust, then bake at 350°F for 32-35 minutes until the top is golden brown and the center is puffed up and doesn’t jiggle at all when you move the pan. I also like to test with an instant read thermometer. You’ll know the bars are done when the center is around 200F.
Bake time might vary based on your oven since some run hot, some run cold. So keep an eye on your bake. - Cool It
Your bars will come out of the oven puffed up but as they cool they’ll settle and you’ll have a nice even top layer. They get better (and easier to cut) as they cool. I actually like them best the next day, making this a great bake-ahead recipe.
Serve and Store Pie Bars
Cover the pan with plastic wrap once the bars are cooled to keep them fresh until you’re ready to serve. Save the leftovers in an air-tight container after they’ve been cut.
Bourbon Pecan Pie Bars with Shortbread Crust
- Prep Time: 25
- Cook Time: 50
- Total Time: 1 hour 15 minutes
- Yield: 16 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
The classic pecan pie in bar form with a buttery shortbread crust, gooey pecan pie filling and a little kick of bourbon.
Ingredients
Shortbread Crust
- 1 stick (112 g) unsalted butter, room temperature
- 1/3 cup (65 g) granulated sugar
- 1/2 tsp vanilla extract
- pinch of salt
- 1 cup + 2 TBSP (134 g) all-purpose flour
Bourbon Pecan Pie Filling
- 1 cup (200g) light brown sugar
- 3/4 cup (212g) light corn syrup
- 4 T (65g) unsalted butter
- 2 cups (220g) pecan pieces
- 1/4 cup bourbon
- 1/4 tsp salt
- 4 large eggs, room temperature
Instructions
- Preheat the oven to 350°F and lightly spray an 8’’ x 8’’ metal baking pan with non-stick baking spray.
- In a medium bowl combine 1/2 cup (112g) softened unsalted butter, 1/3 cup (65g) granulated sugar, 1/2 tsp vanilla extract, pinch of salt and 1 cup plus 2Tbs (134g) of all-purpose flour. Mix well until a smooth dough forms.
- Press the dough mixture firmly into the bottom of the prepared pan to form a crust.
- Bake the crust at 350°F for 12 minutes. It will be mostly pale golden color when it’s done. Once done, remove it from the oven and set it aside.
- While the crust bakes, prepare the filling. In a medium saucepan, combine 1 cup (200g) light brown sugar, 3/4 cup (212g) light corn syrup, and remaining 1/4 cup (56g) butter. Heat over medium-high heat, stirring with a whisk until the ingredients are fully combined. When it starts to boil, reduce the heat to medium and continue whisking constantly for 1 minute until the mixture lightens slightly in color and it’s bubbly.
- Remove the saucepan from heat and whisk in the 1/4 cup of bourbon and salt until well combined. The mixture will bubble up and steam a bit when you add the bourbon so be cautious. Once it’s fully mixed, set it aside.
- In a large mixing bowl, beat 4 eggs with a whisk for about 30 seconds until the yolks are fully broken up and some air is incorporated.
- Slowly pour the cooked filling from the saucepan into the eggs in a thin, steady stream while whisking continuously. This will temper the eggs and prevent them from scrambling. Keep whisking until the filling is fully combined with the eggs. The mixture will be thin.
- Stir the chopped pecans into the filling mixture.
- Pour the filling over the crust in the pan.
- Bake the bars at 350°F for 32-35 minutes, or until the center is puffed up and no longer jiggles when the pan is moved. An instant-read thermometer should read 200°F when it’s done.
- Remove from the oven and let the bars cool on a cooling rack to room temperature for at least 3 hours to fully set. I find they’re even better the next day and often make them ahead of time.
- Optionally, garnish with whipped cream or ice cream before serving.
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