We’re hosting my mother’s 80th. birthday party this weekend. It’s a catered event at her Humble, Texas home, but my daughters and I decided we would add our own desserts to the dessert bar. We’ve been cooking up a storm for weeks, adapting our favorite recipes to make bite size sweets to place on the bar. I’d been baking at my house and freezing my desserts and took them with me when I flew to Texas.
I wanted to make my pecan pie but didn’t want to place pies on the table for almost 100 guests to serve themselves, it would be too messy. To solve this problem I adapted my recipe to make pecan bars that will be placed in paper cupcake cups for easier serving.
I make pecan pies every year for Thanksgiving and Christmas dinners, my family loves them. My pies are so good that folks who swear they don’t like pecan pie have been converted into pecan pie lovers. It’s a recipe I got from some recipe card when I got married over 30 years ago. The recipe card is long gone and I’ve never been able to find the same recipe again, lucky thing I’ve made it so often I don’t need a recipe anymore.
I used my basic pecan pie recipe for the bars, it didn’t really require much adapting. The biggest issue was the crust, when I made the first batch the crust was stuck onto the pan even tho I had heavily sprayed the pan with cooking oil. It was also difficult to cut. I solved the crust problem on my next batch by lining the pan with parchment paper and the cutting issue by freezing the pan before cutting.
Here’s my recipe, enjoy!
1 9″ pie shell – you can use the Pillsbury refrigerated crust or your own recipe
1 cup Dark Karo corn syrup
2 tbsp. melted butter
1 tsp. pure vanilla extract
1 tsp. rum or rum extract
1 cup whipping cream
2 cups pecan pieces
1. Spray a 9″ x 13″ baking pan with cooking oil and line with parchment paper.
2. Press crust into the pan on top of the parchment paper. Be sure to press all the way to the sides of the pan and into the corners.
3. Beat eggs in a large mixing bowl.
4. Add sugar and mix well.
5. Add syrup and mix well.
6. Add cream and mix very well.
7. Add vanilla and rum and mix well.
8. Stir in butter.
9. Fold in pecan pieces.
10. Pour into baking pan and bake at 350 degree oven for 55 – 60 minutes or until center is set and tester comes out clean. Do not over cook as the sides will start to caramelize and get hard.
11. Remove from oven and cool to room temperature. Do not attempt to cut while it’s still hot or warm, it will fall apart.
12. Freeze pan for at least 3 – 4 hours, or overnight.
13. Cut into bars the size you want. I cut mine into 32 small bite size bars, but you can make your bars any size you want.
14. Gently lift parchment paper out of the pan.
15. Peel parchment paper as you lift each bar off. Place bars on your serving plate.
These bars, like regular pecan pies freeze very well and will keep for about 3 months. Don’t cut into bars if you are going to freeze it. Instead lift it out of the pan, cut in half crosswise, tightly wrap the halves in plastic cling wrap, then wrap foil over it and place them in a ziplock freezer bag.