Pecan Pie Bars
These delightful Pecan Pie Bars feature a buttery shortbread crust topped with a rich, gooey pecan filling infused with sweetened condensed milk and a hint of lemon. Baked in two stages, they offer the classic flavors of pecan pie in a convenient, sliceable bar format, perfect for entertaining or a sweet indulgence.
Equipment
- 1 13x9 inch Baking Pan
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Pastry Blender or 2 Knives For cutting butter into flour
- 1 Whisk For mixing filling
Ingredients
Main
- 2 cups Pillsbury BEST® All Purpose Flour
- 1/4 cup firmly packed brown sugar
- 1/2 cup butter
- 1 1/2 cups chopped pecans
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
- 3 large eggs
- 2 tablespoons lemon juice
Instructions
- HEAT oven to 350 degrees F. Combine flour and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture into bottom of 13 x 9-inch baking pan.
- BAKE 10 to 15 minutes.
- COMBINE pecans, sweetened condensed milk, eggs and lemon juice in small bowl; pour over partially baked crust.
- BAKE 25 minutes or until filling is set. Cool. Cut into bars.
Notes
Ensuring your butter is very cold for the crust will yield a tender, flaky texture. Avoid overworking the dough to prevent toughness. When preparing the filling, ensure the eggs are thoroughly whisked with the sweetened condensed milk and lemon juice for a smooth, homogenous mixture. For a perfectly set filling, look for a slight jiggle in the center when gently shaken, indicating it's done but not overbaked. Allowing the bars to cool completely before cutting is paramount for clean, defined slices, preventing crumbling.