Bourbon Pecan Pie Bars
- Total Time: 45 mins
- Yield: 16 bars 1x
Description
Don’t skimp on the quality of bourbon, the alcohol cooks out and you want to be left with a rich, buttery flavor.
Ingredients
- 3 eggs
- 1/2 cup (120 ml) light corn syrup
- 1/2 cup (120 ml) dark corn syrup
- 1/2 cup (120 ml) light brown sugar, packed
- 4 tbsp (60 ml) butter, melted
- 1 tsp vanilla extract
- 3 tbsp (45 ml) good quality bourbon (I used Four Roses)
- 1 1/4 cups (300 ml) pecans, halves and pieces mixed
- Pastry for single crust pie, 9?
Instructions
- Line pie tin with crust, flute edges and set aside. For BARS: Use a 8×8 square or 10×6 rectangular pan
- Preheat oven to 425
- In a bowl, mix the eggs and corn syrups until smooth
- Add the melted butter, sugar, vanilla and bourbon
- Stir in the pecans and pour into the pie shell.
- Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for 20 minutes additional, or until the edges are set but the center still “quivers” a bit.
- Do not over bake.
- Note: the pecans rise to the surface as the pie bakes.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
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Frequently Asked Questions
Does the bourbon flavor come through strongly after baking?
The alcohol cooks out, so what remains is the rich, buttery flavor of the bourbon — which is why the excerpt specifically advises not to skimp on quality. The recipe uses 3 tbsp (45 ml) of a good-quality bourbon (Four Roses is listed as the author’s choice).
Why does this recipe bake at two different temperatures?
The bars start at 425°F for 15 minutes to set the crust quickly, then the temperature drops to 350°F for 20 more minutes so the filling cooks through gently without over-browning the top. The instructions warn explicitly: do not over-bake.
How do I know when the bars are done?
The recipe says to pull them when the edges are set but the center still “quivers” a bit — the filling will firm up as it cools. The instructions also note that the pecans rise to the surface as the pie bakes, which is normal. 
