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 350F and lightly spray an 8 x 8 inch 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 350F 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 is 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 350F 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 200F when they are 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 are even better the next day and often make them ahead of time.
- Optionally, garnish with whipped cream or ice cream before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 317
- Sugar: 29.2 g
- Sodium: 68.6 mg
- Fat: 17.8 g
- Carbohydrates: 36.6 g
- Fiber: 1.5 g
- Protein: 3.7 g
- Cholesterol: 64.3 mg