Pecan pie is a must at many holiday dinners…but my biggest problem is that I can never eat a full piece, especially when there are so many other desserts to try (my family is really big on doing desserts. If there are 12 people at Christmas or Thanksgiving dinner, chances are we have about 9 or 10 different desserts!).
Pecan pie is the perfect combination of gooey and sweet, and a good pie crust tones down the sweetness just enough. I really just need a bite to be satisfied (until the next holiday) and that is where these pecan pie bites would be perfect for your next dessert table. Not only does it allow you to keep an old favorite on the table, i is perfect when it comes to potion control (and if you cut them up and place them on a serving platter, you can free up a pie slicer for another dessert!
I know that I often tell you to use parchment paper for baking, especially with dessert bars, but this is one recipe where parchment paper would be a really BAD idea. Unlike my Pumpkin Cheesecake bars or these delicious Caramel Apple Cheesecake bars, the filling would stick to the parchment paper and make a huge mess!
- ⅔ cup Sugar
- ½ cup softened Butter
- 2 tsp Vanilla
- 1½ cup Flour
- ⅔ cup Brown Sugar
- ½ cup Corn Syrup
- ¼ tsp Salt
- 3 Eggs
- 1 cup chopped Pecans
- Preheat oven to 350.
- Spray bottom and sides of 8x8" pan with cooking spray.
- Cream together sugar, butter and 1 teaspoon vanilla.
- Add in flour and mix until incorporated.
- Press dough in bottom and slightly up sides of prepared pan.
- Bake 15 minutes or until edges are light brown.
- Stir together brown sugar, corn syrup, 1 teaspoon vanilla, salt and eggs until blended.
- Fold in pecans and pour over crust.
- Bake 25 minutes or until set.
- While still warm, run a knife around the edges to loosen from sides.
- Cool completely before cutting.