Pastry Queen’s Texas Pecan Pie Bars
Pastry Queen’s Texas Pecan Pie Bars
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Pastry Queen’s Texas Pecan Pie Bars are buttery, nutty, sweet, and rich. They make a great dessert for a crowd, the holidays, or gifts for family or friends.
What’s special about this recipe?
For such a rich and tasty dessert, it’s a relatively simple and straightforward recipe. These bars do not take a lot of time or skill to make, and the result is exceptionally good. People will for sure ask, “Who made these?!” if you bring them to a group gathering.
The original recipe bakes in a 12×17 massive pan. My version of my recipe is made in a 9×13 since that is the size dessert I usually need.
Pastry Queen’s cookbook is one of my favorite cookbooks! Every recipe I’ve tried has been delicious. Thanks for another amazing recipe, Pastry Queen! Click here to find it on Amazon.
what is in these pecan pie bars?
The recipe starts with a basic crumb crust of flour, butter, brown sugar, and salt. The crust is baked separately while you mix up the filling of eggs, more brown sugar, butter, vanilla extract, flour, more salt, coconut flakes, and pecans. The filling is poured on the baked crust, then all baked to finish.
Ingredients & Supplies
To make Texas Pecan Pie Bars you’ll need the following ingredients:
- Butter
- Brown sugar
- Flour
- Salt
- Eggs
- Vanilla
- Coconut
- Pecans
To make them you’ll need the following supplies:
Pastry Queen’s Texas Pecan Pie Bars: Let’s get to it!
To make the crust: Preheat oven to 350℉. Grease a 9×13 pan using butter or cooking spray. Using a mixer with the paddle attachment, beat the butter in a large bowl on medium speed, about 1 minute. Add the sugar and beat about 1 minute, until fluffy.
Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.
Press the mixture evenly over the bottom of the prepared pan.
Bake the crust for 15-20 minutes, until the edges have begun to brown. Leave the oven at 350℉.
To make the filling: Whisk the eggs and sugar in a large bowl until blended. Stir in the butter, vanilla, flour, and salt, then the coconut and pecans.
Pour the filling over the crust, spreading evenly.
Bake until set (no longer jiggly when you jiggle the pan), 25-30 minutes. Cool thoroughly, at least 30 minutes, before cutting into 3-inch squares.
These bars are good stored in an air-tight container for 3 days, or put them in the freezer for up to 3 weeks. Enjoy!
Pastry Queen’s Texas Pecan Pie Bars
Ingredients
Crust
- 1½ sticks butter, softened (12 Tbsp)
- ½ cup packed brown sugar
- 2 cup all-purspose flour
- ½ tsp salt
Filling
- 4 eggs
- 3 cups brown sugar
- 3 tbsp butter, softened
- 1 tbsp vanilla extract
- ½ cup all-purpose flour
- ½ tsp salt
- 1 cup unsweetened flaked coconut
- 1 cup pecan halves
Instructions
- To make the crust: Preheat oven to 350℉. Grease a 9×13 pan using butter or cooking spray. Using a mixer with the paddle attachment, beat the butter in a large bowl on medium speed, about 1 minute. Add the sugar and beat about 1 minute, until fluffy.
- Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.
- Press the mixture evenly over the bottom of the prepared pan.
- Bake the crust for 15-20 minutes, until the edges have begun to brown. Leave the oven at 350℉.
- To make the filling: Whisk the eggs and sugar in a large bowl until blended. Stir in the butter, vanilla, flour, and salt, then the coconut and pecans.
- Pour the filling over the crust, spreading evenly.
- Bake until set (no longer jiggly when you jiggle the pan), 25-30 minutes. Cool thoroughly, at least 30 minutes, before cutting into 3-inch squares. These bars are good stored in an air-tight container for 3 days, or put them in the freezer for up to 3 weeks.