PECAN PIE STICKS TO PAN RECIPES

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STICKY PECAN PIE BARS RECIPE - FOOD.COM



Sticky Pecan Pie Bars Recipe - Food.com image

These bars are a knock-off of the famed pecan pie. It is an easy version since it starts with cake mix which forms the crust of the bars. This is topped with the traditional corn syrup and brown sugar combination and lots of pecans. Recipe from The Cake Mix Doctor by Anne Byrn.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 24 bars

Number Of Ingredients 8

1 (18 1/4 ounce) package yellow cake mix
8 tablespoons butter, melted (1 stick)
1 large egg
3/4 cup dark corn syrup
1/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract or 1 tablespoon Bourbon
1 1/2 cups chopped pecans or 1 1/2 cups pecan halves

Steps:

  • Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
  • Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
  • Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
  • Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
  • Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
  • Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
  • Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
  • Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts : Calories 221.8, FatContent 11.9, SaturatedFatContent 3.4, CholesterolContent 37, SodiumContent 194.4, CarbohydrateContent 28, FiberContent 0.9, SugarContent 14.6, ProteinContent 2.4

EASY PECAN PIE RECIPE - PILLSBURY.COM



Easy Pecan Pie Recipe - Pillsbury.com image

You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that’s about to become your new go-to dessert.

Provided by Pillsbury Kitchens

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

1 cup packed brown sugar
1/3 cup butter, melted
3/4 cup light corn syrup
1/2 teaspoon salt
3 eggs
1 1/2 cups pecan halves or pieces
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Steps:

  • Heat oven to 375°F; place cookie sheet in oven to preheat.
  • In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
  • Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 530 , CarbohydrateContent 65 g, CholesterolContent 95 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 36 g, TransFatContent 0 g

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STICKY PECAN PIE BARS RECIPE - FOOD.COM
These bars are a knock-off of the famed pecan pie. It is an easy version since it starts with cake mix which forms the crust of the bars. This is topped with the traditional corn syrup and brown sugar combination and lots of pecans. Recipe from The Cake Mix Doctor by Anne Byrn.
From food.com
Total Time 55 minutes
Calories 221.8 per serving
  • Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.
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