Clint was really hoping for some Pecan Pie over Thanksgiving this year, but with our cancelled plans and my life in quarantine, his dreams were looking dismal.

I am not a pie maker. I love to bake and Lord knows I do a ton of it, but pie’s? Nah, girl. We will leave the pie’s to my niece Payton over on The Road Less Traveled. She’s the Queen!

I was looking for something a little more simple and landed on an easy Pecan Pie bar recipe over on Cookies & Cups.

The shortbread base had me at helloooooooo!

The Recipe

Crust

• 3/4 cup butter, room temp
• 1/3 cup granulated sugar
• 1 3/4 cups all purpose flour

Filling

• 2/3 cup light brown sugar
• 1 1/2 cups corn syrup
• 4 eggs
• 1 Tbsp. vanilla extract
• 1/3 cup flour
• 1 tsp. kosher salt
• 1 1/2 cups  chopped pecans

1. Preheat oven to 350°F. Lightly grease 9×13 baking dish.
2. Combine butter and sugar together on medium speed. Add flour until combined. Mixture will be dry. 
3. Press the mixture into the bottom of prepared pan. Bake for 18-20 minutes or until lightly golden.
4. While crust is baking, whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined. Stir in the pecans.
5. Pour the pecan mixture on top of hot crust. Bake for 30-35 minutes or until the center is set.
6. Slice and refrigerate.

Thanks, Shelley at Cookies & Cups for the easy recipe that saved me from the tedious process of making a pie. Husband approved!

Cheers!