The Best Pecan Pie Bars without Corn Syrup (Easy Holiday Desserts)

Ingredients
For the Crust: 3/4 pound (340g) unsalted butter, softened

1/2 cup confectioner's sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups (410g) all-purpose flour
1/2 teaspoon baking soda
1/2 cup (60g) ground pecans
For the Topping:

1 cup light brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 oz (114g) unsalted butter, melted
1/2 cup maple syrup
1/2 cup honey
1 teaspoon pure vanilla extract
3 tablespoons heavy cream
4 eggs at room temperature
2 cups chopped pecans
Instructions
Preheat the oven to 350 °F, 180 °C.

Line a 9 by 13-inch baking pan with parchment paper.

Make the crust: Combine the butter, confectioner's and granulated sugar, salt, and vanilla extract in the bowl of a tabletop mixer that has been fitted with the paddle attachment. Beat on low speed until combined and then increase the speed to high and beat until fluffy. 2-3 minutes.

Whisk the flour and baking soda together and add it to the mixer. Beat until combined. Add the pecans and beat until they have been incorporated into the dough. Transfer the dough to the prepared baking pan and spread it using your hands into an even layer. Go slightly up the sides of the pan so that the crust can hold most of the pecan topping. Bake the crust for 20 minutes on the center rack of the preheated oven.

Prepare the pecan topping: In a large mixing bowl combine the brown sugar, flour, salt, and cinnamon and whisk them together. Add all of the remaining ingredients except for the pecans and whisk together until smooth. Add the pecans and fold into the mixture using a spatula.

Pour the pecan topping over the crust as soon as it comes out of the ove. and reutrn it to the oven to bake for an additional 35-45 minutes. The pie is ready with the sides are completely set and the center is mostly set with a little bit of a jiggle to it. Do not overcook it or the topping will be dry.

Allow the pie to cool completely and then carefuly lift it out of the pan. Cut it into slices and serve.

Kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

[barbaracampbell]

I use all maple syrup in mine it’s so delicious

[Csrasberrysmith]

You do the best job of describing how to make a recipe of anyone I’ve seen on YouTube. You’re prepared you give excellent descriptions

[MPam]

If butter truly makes everything better, this must taste superb!

[hresulas]

They look so yummy! I love your tip of switching out the corn syrup for 1/2 honey and 1/2 maple syrup. Thank you for sharing this recipe!🍂🎃🍁

[ymanajohnson]

Pecan Pies are so yummy. I really appreciate your great tips: add soda to the shortbread dough & crumpling the parchment paper. Such good things to know. Thank you.

[lizzystitch]

Oh my gosh....I am totally making these! Thank you!

[LindaC]

Love the suggestion for a substitute, Dimitra!

[marche]

Looks absolutely delicious 😋 Thank you for sharing!!

[tessp.l]

Awesome recipe, we stopped eating pecan pie because of the corn syrup and now we can enjoy it again thanks to your great tip of substituting it for maple syrup and honey!

[karendelee]

These are the BEST pecan pie bars that I have ever tasted.

[isapluschke]

I made the pecan pie recipe, substituting maple syrup for corn syrup was a great idea, Thank you

[onyilove]

Looks good. Thank you for that video. It was well narrated. So easy to understand.

[patriciamurashige]

By far this is the best pecan bar I have seen on utube… and I watched a lot!! Was looking for the gooey type!! I will make your recipe!!!thank you!!

[mandylou]

Omg !! I love Pecan Pies, and this one looks just fantastic ! Thank you Dimitra for this wonderful recipe. As a French-Armenian, I love your videos and always enjoy watching them and discover more about greek cuisine. I definitely have to try this recipe. 😉😋 Thank you for your recipes and special tips, Dimitra. 🥰💖🙏

[woodsie]

I found this by accident and its perfect! Oh my! I love that it doesn't have corn syrup! Thank you and Thank You! I never knew about crumpled parchment paper either; so much easier! Just subscribed! 🥰

[cece]

Yum! Thanks for sharing this recipe.
Also, thanks for how efficiently you present your recipes. 🙂

[rosemarycarden]

Love your videos. This looks delicious. I like the idea of bars instead of a whole pie. Thanks for sharing. God Bless❤😂🎉😊

[graceinhawaii]

I am baking this pie for our gathering on Thanksgiving Day. I love that you use maple syrup. I am excited to taste it! Great job! I sure enjoy your videos. Thanks.

[susie]

How can all that adorableness be in one lady!! 🤩

[EvanTreempire]

Made this tonight; delicious, and the honey and cinnamon really add a distinctly different flavor than what I'm used to (I usually use cane syrup instead of corn syrup in my pecan pies, which gives them a darker, richer, almost chocolate-like flavor)!

In making it, though, I discovered that you left the three sticks of butter out of the ingredient list both here and on your web site. Laid all the ingredients out, started it, and realized - oh no! - I need room-temp butter, and all but a half a stick of what I have on hand is in the freezer. Turns out if you slice three sticks of frozen butter into pats, lay them out on a plate, and microwave it all at 10% power for about 6–10 minutes, you'll get soft-but-unmelted butter.