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.
Okay.. so I'm NOT an expert baker, and I'm most CERTAINLY not a specialist on gluten-free cooking.
(FACT: I once attempted gluten-free traditional pecan pie 7 times before getting the crust to stay in-tact.)
Gluten-free crusts can be crumbly and tough, resulting in a pie crust that falls apart. For me, if I need a gluten-free pie, skipping the crust making/shaping and opting instead for pecan pie bars, well ... it's the way to go. All the warm gooey, crunchy, nutty flavor of pecan pie (still worthy of your Thanksgiving table) in adorable hand held form, what's not to love?
This recipe was inspired by Healthy Pumpkin Pie Bars, another perfect dessert recipe on the site. The crunchy oat and almond flour crust is similar to this this gluten-free pecan pie bar recipe, but instead, the crust is topped with a classic pumpkin pie filling.
What I LOVE About Gluten Free Pecan Pie Bars
Serving pie in bar or slab form is my favorite ... here's why:
Easier than a whole pie: if full size pies intimidate you - this is a great solution. Pecan pie in bar form is very forgiving.
Shortbread crust: simple ingredients that come together in 5 minutes or less.
Make-ahead recipe - These bars freeze and thaw well, so you can make them up to 3 months before serving.
Jump to:
Ingredients
- pecan halves - the most important ingredient in pecan pie bars!
- gluten-free flour - swaps at a 1-1 ratio with regular flour and helps provide structure to the crust and filling.
- cornstarch - prevents sugar from clumping and acts as a binding agent for the crust layer.
- brown sugar - a traditional ingredient in classic pecan pie
- butter - provides a richness acts as a binder for the pie bar crust
- dark corn syrup - adds gooey-ness to the pecan pie filling
- powdered sugar - contributes sweetness to the shortbread crust.
- vanilla extract - adds flavor and depth; make sure to use pure vanilla extract
- room temperature eggs - helps to provide structure to the bars
See recipe card for quantities.
Instructions
Step 1: preheat oven to 350 degrees F. Coat baking dish with a layer of butter. Line baking dish with aluminum foil, taking care that corners and all edges are neat and fully covered.
Step 2: To the bowl of a food processor, add gluten-free flour, cornstarch, powdered sugar, salt and butter cubed into 1" squares. Pulse until mixture is the texture of course sand. It will be very dry.
Step 3: Dump shortbread crust 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Helpful Hint: 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.
Substitutions
Gluten free flour - if gluten-free is not a concern, regular all-purpose flour can be subbed
Brown sugar - can be substituted for coconut sugar
Equipment
9" baking dish - look for a baking dish that has square corners instead of rounded, this gives a more unified look to your pecan pie bars.
Food Processor - this is the one I use, own and love. If you don't have a food processor you can use a pastry cutter. The butter must remain cold, so using your hands is not recommended.
Storage
Gluten-free pecan pie bars can be stored in the refrigerator for up to 3 days when placed in an airtight container. To serve, bring to room temperature and add scoop of vanilla ice cream.
These pecan pie bars are freezer-friendly. Prepare the bars according to recipe directions, cool and then cut into squares. Arrange the squares into a single layer on a wax paper covered baking sheet. Freeze over night. Remove the frozen bars from freezer, wrap in wax paper. Store in an airtight container or freezer bag for up to 3 months. To thaw, place in the refrigerator overnight or allow the bars to come to room temperature on the counter.
Top Tip
Make sure that the bars are fully cooked before removing them from the oven. Under baked pecan pie filling is the number one reason why pies and bars sag and or crack in the center.
📖 Recipe
Gluten Free Pecan Pie Bars
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: oven
- Cuisine: American
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
For the shortbread crust:
- ¾ cup gluten free 1-1 baking flour (we recommend Bob's Red Mill)
- ¼ cup cornstarch
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup cold butter, cut into 1" cubes
For the pecan pie bar filling:
- ⅓ cup firmly packed brown sugar
- 2 tablespoons + 2 teaspoons gluten free 1-1 baking flour (we recommend Bob's Red Mill)
- ½ teaspoon salt
- ¾ cup dark corn syrup
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup coarsely chopped pecans + more for filling in the top of the pecan pie bars
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.
Keywords: pecan pie, bars, dessert
FAQ: Gluten Free Pecan Pie Bars
Pecan pie filling is very similar to a custard. A runny happens if the bars are under baked.
This happens if the bars are over baked. A grainy texture is the result of the eggs were cooked too long.
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.
Yes! The filling will continue to cook and should fully set as the pie cools.
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Diane says
Hi. Im noticing many of your recipes are made with maple syrup. I do not buy maple syrup due to cost. Is there a substitute?
Bailey Sissom says
Hi Diane! I do use a lot of Maple Syrup, lol. And yes... it's definitely a budget buster. When I use maple syrup, in most situations it is a substitute for granulated sugar. Often honey or agave can be substituted but it is really going to vary from recipe to recipe as far as if a 1-1 swap is effective. This is exactly why baking drives me nuts! Without testing each specific recipe I wouldn't be comfortable to recommend a swap for baked goods. If you are cooking something savory.. you can pretty much always use your pick of honey, agave or maple syrup:)