Description
Picture this: It’s the holiday season, and you’re craving the rich, buttery goodness of pecan pie, but let’s be honest—you don’t have time to roll out a pie crust, mix up a complicated filling, and babysit it in the oven.
Ingredients
Scale
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Pecan Pie Filling:
- ¾ cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- ¼ teaspoon salt
Instructions
Step 1: Make the Shortbread Crust
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a bowl, beat together butter, sugar, flour, and salt until a crumbly dough forms.
- Press the mixture firmly and evenly into the baking dish. Bake for 15 minutes, until lightly golden.
Step 2: Make the Pecan Pie Filling
- In a saucepan, melt butter, brown sugar, and honey over medium heat, stirring until smooth.
- Remove from heat, let cool slightly, then whisk in eggs, vanilla, and salt until combined.
- Stir in chopped pecans and pour the mixture over the baked shortbread crust.
Step 3: Bake & Cool
- Return the pan to the oven and bake for 25–30 minutes, or until the filling is set and slightly bubbly around the edges.
- Let cool completely before slicing into bars—trust me, it’s worth the wait!