These salted pecan pie bars will have you asking why you haven’t been sprinkling a little salt an your pecan pie all along. They are truly you-can’t-get-enough kind of good. If you like pecan pie, you simply have to try these. They have that sweet, buttery deliciousness of homemade pecan pie, but are in bar form. The crust is not sweet like so many pecan pie bars out there, but it does not require a rolling pin, making these much quicker and easier to put together than a pie.
I adapted the recipe from this one from Oxmoor House via My Recipes. I changed the crust to a press in pie crust instead of the shortbread type crust the recipe originally called for and then added a sprinkle of Fleur de Sel before serving.
Salted Pecan Pie Bars
- 2 cups all-purpose flour
- 1 cup (2 sticks) salted butter, divided (Slice one stick into 8 slices.)
- 1/2 tsp. salt
- 2-3 Tbsp. ice water
- 1 cup light corn syrup
- 1 cup light brown sugar
- 4 eggs, beaten
- 2 1/2 cups pecans, coarsely chopped
- 1 tsp. vanilla
- Fleur de Sel or other sea salt to taste for sprinkling
- Preheat oven to 350 degrees.
- Line a 9″x13″ baking pan with parchment. Grease the sides of the parchment lined pan. The crust will not stick to the bottom, but the filling will stick to the sides if you do not grease them.
- Stir together salt and flour.
- Using a pastry blender, cut the sliced stick of butter into the flour.
- Add ice water, one tablespoon at a time, mixing thoroughly between each addition. You want just enough water so that the dough sticks together like pie crust.
- Press the dough into the bottom of the prepared pan.
- Bake for 15 minutes or until just beginning to turn golden.
- In a large saucepan, heat together remaining stick of butter, brown sugar, and corn syrup.
- Bring to a rolling boil and then remove from heat and allow to cool until no longer boiling.
- Stirring constantly, slowly add sugar mixture to the eggs. I use a 1/4 cup measure to add 1/4 cup at a time and pour it in slowly. This is necessary to keep from cooking the eggs.
- Stir in pecans and vanilla.
- Pour over crust.
- Bake for approximately 30 minutes or until set in the middle.
- Cool completely before cutting.
- Sprinkle with Fleur de Sel or other sea salt before serving.
Adapted from Oxmoor House via My Recipes.
This recipe was shared on Foodie Friends Friday!