Instead of pecan pie, try these pecan pie bars! The best of both worlds, with a great shortbread crust and traditional pecan pie filling. These are on my table this Thanksgiving.
Pecan Pie Filling
2 large eggs, beaten
3/4 cup organic corn syrup
(such as Wholesome Sweeteners)
2/3 cup brown sugar
1 cup chopped pecan pieces
1 tsp. vanilla extract
Preheat oven to 350°F.
Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 9 x 9-inch baking pan, pushing some up the sides. Bake 20 minutes or until lightly browned. Allow to cool 5-10 minutes.
Meanwhile, in a large mixing bowl, whisk eggs and beat in all remaining ingredients.
Pour pecan pie filling over shortbread crust and bake 30 minutes or until filling is set. Cool completely in pan, about 1 hour. Cut into bars.
Note – recipe is easily doubled fro 13 x 9 -inch pan.