Description
These Salted Maple Pecan Pie Bars combine a buttery crumbly crust with a rich, gooey maple pecan filling, topped with a touch of flaky sea salt and optional freshly whipped cream. Perfect for dessert lovers seeking a twist on traditional pecan pie with the warm flavors of cinnamon and maple syrup.
Ingredients
Scale
Crust
- 1 cup salted butter, melted (226 grams)
- 2 cups + 3 tbsp all-purpose flour, spooned & leveled (284 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 3/4 tsp cinnamon
- 1/4 tsp salt
Pecan Pie Filling
- 1/2 cup salted butter (113 grams)
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar, packed (110 grams)
- 3 tbsp heavy cream, at room temperature (45 grams)
- 2 large eggs, at room temperature
- 3 and 1/4 cups pecan halves
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
Whipped Cream
- 1/2 cup cold heavy cream (120 grams)
- 3 tbsp powdered sugar (or more to taste, 22 grams)
- 1 tsp vanilla extract
For Serving
- Flaky sea salt, for topping
- Ice cream, optional
Instructions
- Prep: Preheat your oven to 350℉ (175℃). Spray a 9×13-inch pan with cooking spray and line it with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the Crust: In a medium bowl, melt the butter and then stir in the flour, brown sugar, cinnamon, and salt until you achieve coarse crumbs. Press this mixture evenly into the bottom of the prepared pan. Prick the crust all over with a fork to prevent puffing during baking. Bake for 18-20 minutes until set and lightly golden. Remove and set aside.
- Make the Pecan Pie Filling: Beat the eggs in a medium bowl and set aside. In a medium saucepan, combine the butter, maple syrup, brown sugar, and heavy cream. Heat over medium, stirring until the butter melts. Bring the mixture to a boil and let it boil, stirring slowly, for 3 minutes. Remove from heat. Carefully spoon about 1/3 cup of the hot mixture into the eggs while whisking continuously to temper them, preventing scrambling. Then slowly pour the tempered egg mixture back into the saucepan, whisking vigorously. Stir in pecans, salt, vanilla, and cinnamon. Pour this filling evenly over the baked crust.
- Bake: Bake the assembled bars for 28 to 34 minutes. The center should have a slight jiggle when you gently shake the pan, and a toothpick inserted should come out mostly clean. Remove from oven and let cool completely before slicing.
- Make Whipped Cream: In a medium to large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overmix to avoid curdling. Freshly made whipped cream is recommended just before serving.
- Serve & Store: Slice the cooled bars into servings. Sprinkle with flaky sea salt and dollop with whipped cream or serve alongside ice cream if desired. Store leftover bars in an airtight container in the refrigerator for 3-4 days. Let the bars come to room temperature for 20-40 minutes before serving for the best texture unless you prefer them chilled. Store leftover whipped cream separately in an airtight container in the fridge for 1-2 days.
Notes
- Ensure eggs and heavy cream are at room temperature before use to help with tempering and smooth texture.
- Pricking the crust before baking prevents it from puffing up and ensures an even base.
- Tempering the eggs with the hot mixture is essential to avoid scrambled eggs in the filling.
- Do not overbake; bars should have a slight jiggle in the center when done.
- Fresh whipped cream is best made just before serving for optimal texture and flavor.
- Flaky sea salt adds a nice contrast to the sweetness of the bars when sprinkled on top.
