Pecan Pie Bars

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Pecan Pie Bars

Ingredients

Sweet Pastry Crust

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • ¾ teaspoon salt
  • Zest from 1 lemon
  • 1 ½ sticks (12 tablespoons) unsalted cold butter, cut into small cubes
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract

Pecan Filling

  • 4 tablespoons unsalted butter melted
  • 1 cup light corn syrup
  • 1 cup dark brown sugar
  • 5 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons sweet soy sauce
  • 2 cups pecan halves

Instructions

Make Sweet Pastry Crust

  • In a food processor, pulse flour, sugar, salt and lemon zest until well mixed.
  • Add the butter and pulse until pea sized pieces form.
  • Add the eggs and vanilla and pulse until moist crumbles form.
  • Pour mixture into a large bowl and gather until a ball of dough forms.
  • Wrap dough in plastic wrap and chill in the refrigerator for approximately 30 minutes.
  • Preheat oven to 350°F.
  • Spray a 13×9 inch metal baking pan with nonstick cooking spray.
  • Cut a piece of parchment paper to fit across the 13 inch long sides of the pan so that each end of the parchment paper hangs over the sides of the pan by 1 inch. Secure with baking clips to stabilize. Spray the parchment paper with nonstick cooking spray.
  • Break off chunks of the dough and scatter across the inside of the pan. Using your hands and a solid measuring cup or offset spatula, press the dough evenly into the pan across the bottom and approximately 1 inch up the sides.
  • Place a piece of parchment paper on top of the dough and fill the pan with baking weights or dried beans.
  • Bake the crust for approximately 20-25 minutes or until the bottom of the crust is not raw. The crust does not have to be brown. It will get baked again with the filling.
  • Remove the crust from the oven and carefully remove the parchment paper with the weights.
  • Allow the crust to cool slightly.

Make the Pecan Pie Filling

  • Maintain oven temperature.
  • In a large mixing bowl whisk together the melted butter, the corn syrup and brown sugar. Add in the eggs, vanilla extract and sweet soy sauce and whisk until the mixture is well blended..
  • Arrange the pecan halves evenly over the bottom of the partially baked crust.
  • Gently pour the filling over the pecans in the crust, making sure each pecan is coated with some of the filling.
  • Bake for approximately 35 minutes or until filling is almost set. Cool completely. Filling will firm up as it cools.
  • Place pan in refrigerator and chill for several hours or until firm.
  • Using a small, sharp knife cut around the sides of the pan to loosen the crust. Gently lift the pecan pie out of the pan holding the overhanging pieces of parchment paper.
  • Cut into bars and serve.

Notes

Makes 1 13×9 inch pan