Why did my pecan pie bars turn out runny?u003cbr/u003e

Pecan pie filling is very similar to a custard. A runny happens if the bars are under baked.

Why is the pecan pie filling grainy?u003cbr/u003e

This happens if the bars are over baked. A grainy texture is the result of the eggs were cooked too long.

Should I use dark or light brown sugar to make pecan pie bars?u003cbr/u003e

I prefer dark brown sugar for pecan pie. It has extra molasses which give the dessert a deeper flavor. It also makes the bar's filling darker.

Will pecan pie bars thicken as they cool?u003cbr/u003e

Yes! The filling will continue to cook and should fully set as the pie cools.

Gluten Free Pecan Pie Bars

Description

This gluten-free pecan pie bar recipe simplifies a traditional southern pecan pie by eliminating the work that goes into creating the perfect flaky gluten-free crust. All the gooey flavor of your favorite pecan pie, but in easy-to-make bar form! This one deserves a spot on your holiday table.

Ingredients

Scale

For the shortbread crust:

3/4 cup gluten free 1-1 baking flour (we recommend Bob's Red Mill)
1/4 cup cornstarch
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup cold butter, cut into 1" cubes

For the pecan pie bar filling:

1/3 cup firmly packed brown sugar
2 tablespoons + 2 teaspoons gluten free 1-1 baking flour (we recommend Bob's Red Mill)
1/2 teaspoon salt
3/4 cup dark corn syrup
2 eggs
1 teaspoon vanilla extract
3/4 cup coarsely chopped pecans + more for filling in the top of the pecan pie bars

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Instructions

For the shortbread crust:

Heat oven to 350 degrees F. Coat baking dish with a thin layer of butter. Line baking dish with aluminum foil, taking care that the corners and edges are neat and completely covered.
To the bowl of a food processor**, add all shortbread crust ingredients. Pulse until the texture of course sand. The mixture will be very dry.
Dump shortbread mixture into the prepared baking dish and use a rubber spatula and/or clean hands to press it down into an even, firmly packed layer. Pay particular attention to the edges and corners. Bake crust for 16 minutes and set aside.

For the pecan pie bar filling:

In a medium mixing bowl, combine brown sugar, gluten-free flour and salt; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in coarsely chopped pecans.
Spread pecan pie filling evenly over the partially baked shortbread crust. Add extra pecans to empty spots. Bake for 24-30 minutes or until filling is set. The top of the pie bars will be a deep golden brown.
Refrigerate 1-2 hours and then slice into bars. Store covered in the refrigerator for up to 3 days or in an airtight sealed container in the freezer for up to 3 months.

Notes

If you don't have a food processor, you can use a pastry cutter in it's place.

If you use a different gluten-free flour blend than the one suggested, check your brand to see how many grams per cup is recommended. The ratio can vary from brand to brand and can greatly impact the recipe.