Feature Jems Pie

Pecan Pie Bars

I’ve been full of confessions on instagram this month. Why, you ask? Well, let’s start with this pecan pie bar recipe. I am not a fan of pecan pie, but I know it’s a favorite pie here in the South.  I figured how can Jem of the South not have the quintessential Southern Thanksgiving pie on her website? So, I decided to make these bars to share with y’all to make things right. Second, I confessed to not liking sweet potato pie. I love sweet potatoes and could eat them every day, but as a pie, that would be a no. I know, I know. I feel like my southern card is getting ready to be revoked. LOL!


I hope sharing these pecan pie bars and a sweet potato pie later this week, will make up for my negligence. 🙂


Happy Thanksgiving and Happy Baking!




Pecan Pie Bars slightly adapted from Food & Wine


Pecan Pie Filling Ingredients

4 tablespoons unsalted butter

1 cup light corn syrup

1 cup dark brown sugar

5 large eggs

2 tablespoons vanilla extract

1 1/2 teaspoons salt

2 cups pecan halves


Pecan Pie Pressed Crust Ingredients


2 1/2 sticks cold unsalted butter, cubed

1/4 cup plus 2 tablespoons light brown sugar

1/4 cup plus 2 tablespoons granulated sugar

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt



Pre-heat your oven to 350 degrees.

Pie Crust

In a mixture fitted with a paddle, add the butter and both sugars. Mix until well blended on low speed.  Sift the flour and salt together then add to the butter mixture and mix until the mixture forms a pie crust consistency.

In a 9×13 baking dish line with parchment paper leaving overhang so that the bars can be lifted once finished baking.  Press the pie mixture into the baking dish and refrigerate until the dough is firm. Bake the crust for 30-35 minutes or until golden brown.

Cool the crust completely then fill with the pecan pie mixture below.


Pecan Pie Bar Filling

Add the butter to a medium sauce pan and melt the butter. Once the butter has melted, remove from the stove and whisk in the the dark brown sugar, light corn syrup, eggs, vanilla and salt until blended.  Once blended stir, in the pecans. Add the pie mixture to the pre-baked pie crust and bake at 350 degrees for 30-35 minutes or until the filling is set.  Cool, then cut into bars. Enjoy!

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  • Reply
    Jett Whitfield
    November 17, 2017 at 12:52 pm

    First of all, we would never think of revoking your “Southern Card” … mostly because you are the Jem of the South and a jewel among women. Even tho’ you don’t like pecan pie, we appreciate you sharing your delicious pecan pie bar recipe with all of us. I’m not a pumpkin pie fan, but lately I have been hooked on a pumpkin pie smoothie (confession time!)
    You always bring delicious recipes to my inbox and I appreciate you so much!
    Happy Thanksgiving to you & yours!!

    • Reply
      November 21, 2017 at 2:30 am

      Thanks for not revoking my southern card!LOL! Happy Thanksgiving!

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