Description
Easy Pecan Pie Squares with a buttery crust offer classic flavor in a simple, shareable bar. Perfect for quick desserts or potlucks.
Ingredients
Scale
- For the Buttery Crust:
- 1 ½ cups (180g) All-purpose flour
- ½ cup (113g) Unsalted butter, cold, cubed
- ¼ cup (50g) Granulated sugar
- ¼ tsp Salt
- For the Pecan Filling:
- 3 Large eggs
- 1 cup (240ml) Light corn syrup
- ½ cup (100g) Brown sugar
- ¼ cup (56g) Melted unsalted butter
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 1 ½ cups (170g) Chopped pecans
Instructions
1. Prepare the Crust:
- Mix: In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using your fingers or a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Press: Press this crumbly mixture evenly into the bottom of a greased 9×13 inch baking pan. Make sure it’s tightly packed.
- Pre-bake: Bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes, or until it’s lightly golden around the edges.
2. Make the Pecan Filling:
- Whisk: While the crust pre-bakes, in a separate large bowl, whisk together the large eggs, light corn syrup, brown sugar, melted unsalted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Fold: Gently fold in the chopped pecans. Make sure they are evenly distributed.
3. Combine and Bake:
- Pour: Carefully pour the pecan filling over the warm, pre-baked crust in the baking pan.
- Bake: Return the pan to the oven and bake for an additional 30-35 minutes. You’ll know it’s done when the center is set (it should only have a slight jiggle when gently shaken) and the edges of the filling are lightly golden brown.
- Cool: Let the squares cool completely on a wire rack before attempting to cut them. This allows the filling to fully set.
Notes
- Substitutions & Budget-Friendly: Store-brand ingredients and regular corn syrup work well. Pre-chopped pecans are a fantastic convenience option that saves prep time.
- Premium Upgrades: For an even more indulgent experience, consider using organic ingredients like fresh, plump pecans and pure vanilla extract. High-quality unsalted butter always makes a noticeable difference in richness.
- Crust Tips: Ensure your butter is cold and cubed for the crust – this helps achieve that perfect crumbly texture. A food processor can be used to quickly pulse the flour, sugar, salt, and cold butter together. If your crust is too crumbly and won’t press together, try adding a tiny bit (half a teaspoon at a time) of ice water to the mixture. Prevent a soggy bottom by adequately pre-baking and slightly cooling the crust before adding the filling.
- Baking Tips: You can prepare the filling entirely while the crust is pre-baking to save time. If your pecans are browning too quickly on top, simply cover the pan loosely with aluminum foil during the last 10-15 minutes of baking.
- Doneness Cues: Your crust should be a beautiful light golden brown, and the filling should be set with only a very slight jiggle in the very center, similar to a perfectly baked custard.
- Storage: Store Pecan Pie Squares at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Pecan Pie Squares Recipe with Buttery Crust