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Raspberry Pecan Pie Bars

2022-02-15 - Written by: Emily J. Miller

pie dessert baking

Raspberry Pecan Pie Bars

A twist on traditional pecan pie, these bars combine a buttery shortbread crust with a gooey raspberry and pecan filling.

Raspberry Pecan Pie Bars

Description

These decadent bars are a delightful combination of flavors and textures. The shortbread crust provides a buttery base, while the raspberry and pecan filling adds a sweet and tangy contrast.

Ingredients

For the Shortbread Crust:

  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • Pinch of salt

For the Filling:

  • 1 cup fresh raspberries
  • 1 cup pecan halves
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

Preparing the Crust:

  1. Preheat: Preheat your oven to 350°F (180°C).
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
  3. Combine Butter and Sugar: In a separate large bowl, cream together the butter and granulated sugar until lightened in color. Add the vanilla extract and mix well.
  4. Gradually Mix Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Press into Pan: Press the mixture evenly into the bottom of a 9x13-inch baking dish.

Preparing the Filling:

  1. Mash Raspberries: In a blender or food processor, mash the raspberries with a fork until they release their juices and you get a smooth consistency.
  2. Combine Pecans, Sugars, Cornstarch, and Salt: In a separate bowl, mix together the pecans, brown sugar, granulated sugar, cornstarch, and salt.

Assembling and Baking:

  1. Layer Filling Over Crust: Spread the raspberry mixture over the shortbread crust.
  2. Add Pecan Mixture: Sprinkle the pecan mixture evenly over the raspberries.
  3. Bake: Bake for 45-50 minutes or until the filling is bubbly and the crust is golden brown.

Cooling and Serving:

  1. Cool: Allow to cool completely in the pan before refrigerating for at least 30 minutes.
  2. Cut and Serve: Cut into bars of your desired size, making sure each piece has a little bit of crust and topping.

Tips

  • Use fresh raspberries for the best flavor.
  • You can also use frozen raspberries if that's what you have on hand, just thaw them first.
  • If the filling is too runny during baking, consider adding a few more pecans to help absorb the juices.
  • These bars are perfect for a potluck or as a dessert for your next dinner party.