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Easy Pecan Pie Bars Recipe

Thai Pecan Pie Bars

iamwinfred
These Thai Pecan Pie Bars take everything you love about classic pecan pie and make it infinitely more practical. A buttery press-in shortbread crust is topped with a caramel-like filling, crunchy pecans, and a subtle hint of coconut and lime. The unexpected Thai twist adds an exotic flair that elevates these beyond ordinary pecan bars, while the fish sauce adds a savory depth that keeps people guessing what makes them so special. No rolling out dough, no soggy bottom crust, and no need for perfect pie-cutting skills—just portable, party-ready dessert bars that actually taste better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Thai
Servings 24 bars
Calories 245 kcal

Equipment

Ingredients
  

For the Shortbread Crust

  • 2 cups all-purpose flour 240g
  • 1/2 cup granulated sugar 100g
  • 1/4 teaspoon salt
  • 1 cup unsalted butter 2 sticks, 226g, cold and cubed
  • 1 teaspoon vanilla extract

For the Pecan Filling

  • 3 large eggs
  • 1 cup light brown sugar 200g, packed
  • 3/4 cup coconut milk 180ml, full-fat for richness
  • 1/2 cup light corn syrup 120ml
  • 3 tablespoons unsalted butter 42g, melted
  • 2 tablespoons fish sauce trust me on this
  • 1 tablespoon lime zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 1/2 cups pecan halves
  • 1/4 cup shredded coconut optional, for extra Thai flair

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the parchment.
  • Whisk together flour, granulated sugar, and salt in a large bowl. Cut in cold cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Add vanilla and mix until the dough holds together when pressed. Press evenly into the prepared pan, using the bottom of a measuring cup to compact firmly.
  • Bake the crust for 20 minutes until lightly golden around the edges but still pale in the center. Remove and set aside.
  • Whisk eggs in a medium bowl until smooth. Add brown sugar and whisk vigorously until well combined and slightly lighter in color.
  • Pour in coconut milk, corn syrup, and melted butter, whisking constantly to keep the eggs from cooking. Add fish sauce, lime zest, vanilla, salt, and ground ginger, whisking until smooth and glossy with no lumps of sugar remaining.
  • Arrange pecan halves evenly over the warm crust, covering the entire surface. Sprinkle shredded coconut over the pecans if using.
  • Carefully pour the filling mixture over the pecans, starting from the center and working outward. Tap the pan gently on the counter to release air bubbles.
  • Bake for 25 to 30 minutes until the filling is set around the edges but still has a slight jiggle in the center. The top should be golden brown and the pecans nicely toasted.
  • Cool completely in the pan on a cooling rack, at least 2 hours. For cleaner cuts, refrigerate for 1 hour before slicing.
  • Use the parchment overhang to lift the slab onto a cutting board. Slice into 24 squares with a sharp knife, wiped clean between cuts.

Notes

  • Don't skip the fish sauce—it gives the bars their complex, savory-sweet balance and doesn't make them taste fishy at all.
  • Use full-fat coconut milk, as light coconut milk won't give you the rich, creamy texture you need.
  • Press the crust firmly into the pan so it won't crumble when you cut the bars.
  • Watch the bake time carefully—the filling should still wobble slightly in the center when you remove it from the oven.
  • Cool the bars completely before cutting, as warm bars fall apart while fully cooled ones slice beautifully.
  • Toast the pecans first at 350°F for 5 to 7 minutes for even deeper flavor.
  • Reduce the corn syrup by 2 tablespoons if you prefer a less sweet dessert.
  • Add a pinch of Thai chili flakes to the filling for an exciting kick.
  • Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze individual bars for up to 3 months.
  • These bars actually taste better the next day as the flavors meld together.

Nutrition

Serving: 1BarCalories: 245kcalCarbohydrates: 26gProtein: 3gFat: 15gSaturated Fat: 6gCholesterol: 45mgSodium: 165mgFiber: 1gSugar: 18g
Keyword easy pecan bars, pecan pie bars, shortbread crust bars, Thai dessert bars, Thai pecan pie bars
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