Pecan pie bars take the classic Southern pecan pie and translate it into a bar cookie — a shortbread-style crust pressed into a pan, topped with a sweet, egg-rich pecan filling. Easier to serve than pie, and just as good. Terri Board’s version uses sweetened condensed milk in the filling for a smooth, creamy set. A staple on the holiday dessert table.
Ingredients
— Crust —
2 c flour
½ c butter, softened
¼ c brown sugar
— Filling —
3 eggs
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla
Pinch of salt
2 c pecan halves
Instructions
Preheat oven to 350°F. Grease a 9×13-inch pan.
Make the crust: Combine flour, butter, and brown sugar until crumbly. Press evenly into the prepared pan.
Bake the crust at 350°F for 15 minutes, until lightly set.
Make the filling: Beat together eggs, sweetened condensed milk, vanilla, and salt until smooth. Stir in pecan halves.
Pour filling over the hot crust.
Return to oven and bake for 25–30 minutes more, until the filling is set.
