My favorite pie during the holidays is easily a pecan pie. A cold slice of homemade pecan pie is the best leftover from Thanksgiving, am I right? I’ve even thought about asking for pecan pie for my birthday in April! This little bar is packed with all the ooey gooey crunchy pecan pie tastes and textures. If you are a fan of pumpkin pan like my family and I, you should definitely give this one a go!
Is pecan pie your favorite? What is your favorite around the holidays?
- 1 cup unsalted butter
- 3 cups finely ground vanilla wafers (one 11-ounce box)
- ¼ cup granulated sugar
- 1 cup light corn syrup
- ½ cup packed light brown sugar
- 3 large eggs, room temperature
- 1 tsp. vanilla extract
- Pinch of salt
- 2 cups chopped pecans
Preheat oven to 350 degrees Fahrenheit. Line a 9×13 inch baking dish with foil, leaving some overhang on two sides. Spray with baking spray.
Melt 1 ½ sticks of butter. Mix in the ground vanilla wafers and granulated sugar.
Press the mixture evenly into the prepared pan. Bake for 10 minutes or until golden brown. Transfer to a wire rack to cool completely.
For the pecan topping, microwave the remaining ½ stick butter. Whisk in the corn syrup, brown sugar, eggs, vanilla, and salt until combined.
Spread the pecans over the crust and pour the butter mixture over the pecans evenly.
Bake 25-30 minutes or until the edges are set and the center is slightly loose.
Transfer the pan to a wire rack to cool, then refrigerate until set 2 hours or overnight.
Lift the bars out of the pan using the overhang of foil, peel off the foil. Cut into squares.
This recipe is courtesy of the Food Network Cookie Magazine 2020