Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (2024)

By Shannah Coe 6 Comments

I am so excited to partner with Bob’s Red Mill to share with you this gluten free treat that is a perfect addition to your holiday baking. While this post is sponsored, all thoughts and opinions are my own.

Gluten Free Pecan Pie Bars are the perfect holiday treat! These pecan squares are so easy to make and perfect for anyone following a gluten free diet!

Once Thanksgiving passes, my kitchen turns to holiday baking. While I love baking sweet treats for my family, my absolute favorite is baking holiday treats for others. From contributing to the annual bake sale to raise money for charity to baking for neighbors and friends, I just can’t get enough!

Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (1)

Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (2)

Just after Thanksgiving, I made these Gluten Free Pecan Pie Bars as a way to say thank you to someone’s dad for doing me a huge favor and saving me a ton of time during the busy holiday season.

While no one in our home needs to follow a gluten free diet, so many of our extended family or friends do so I always try to have a bag of Bob’s Red Mill GlutenFree 1-to-1 Baking Flour on hand so I can easily change one of my favorite holiday recipes to suit someone with gluten sensitivities.

The Gluten Free 1-to-1 Baking Flour takes all the guess work out of baking gluten free treats since it perfectly formulated for baked goods and works as a 1-to-1 replacement for traditional flour. Talk about an easy way to meet the needs of gluten free friends and family!

Plus, all of Bob’s Red Mill products are the highest quality so I know my baked goods will turn out amazing every time!

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I was so happy I was able to give my friend’s dad a small gift of gratitude that he could actually enjoy this holiday season by making a gluten free pie!

Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (4)

This pecan bars recipe is absolutely scrumptious. If you didn’t see the flour bag, you would never guess they were made with gluten free flour. The Bob’s Gluten Free 1-to-1 Baking Flour is perfect for almost all holiday baking because it can be used in place of wheat flour with superb results.

Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (5) Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (6)
Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (7)
Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (8)

Who are you baking for this holiday season? Psychologists have found that baking for others promotes a sense of wellbeing and benefits the person doing the baking just as much, if not more, than the person receiving the yummy baked goods.

Plus, baked goods are such an easy and delicious way to say “thank you” to someone who goes above and beyond in your life. When shopping for ingredients, be sure to use this $1 off coupon for Bob’s Red Mill products.

This is a sponsored post written by me on behalf of Bob’s Red Mill.

If you loved these Gluten Free Pecan Pie Bars, you’ll love these other great gluten free recipes:

  • The Best Gluten Free Desserts for Thanksgiving
  • Gluten Free Paleo Baked Doughnuts
  • Gluten Free Carrot Cake Cheesecake Bars
  • Almond Flour Pie Crust

Essential items for these pecan bars:

  • Baking pan
  • Parchment paper
  • Electric mixer
  • Mixing bowls

2.5 from 2 votes

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Gluten Free Pecan Pie Bars

Cook Time

45 mins

Total Time

1 hr 20 mins

Course:Dessert

Cuisine:Dessert

Servings: 16 bars

Calories: 433 kcal

Ingredients

Crust

  • 1cupand 2 Tbsp butterroom temperature
  • 3/4cuppacked brown sugar
  • 1tspsalt
  • 3cupsBob’s Red Mill Gluten Free 1-to-1 Baking Flour

Filling

  • 2/3cuppacked brown sugar
  • 1 1/2cupsdark corn syrup
  • 4eggs
  • 1Tspvanilla extract
  • 2Tbspflour
  • 1/2tspsalt
  • 2cupspecan halvesmix of whole and chopped

Instructions

  1. Preheat oven to 375 degrees. Line a 9×9 baking pan with parchment paper. Set aside.

  2. Beat together softened butter and brown sugar with electric mixer until fluffy. Add salt and stir to combine.

  3. Working in ½ cup batches, add flour, mixing well after each addition.

  4. Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes.

  5. Remove from refrigerator and bake in preheated oven for 20 minutes. Cool completely (I cool mine for 10 minutes and then place in the freezer for 15 minutes to cool quickly).

  6. To make the filling: Combine sugar, syrup, eggs, and vanilla. Stir well to combine. Add in flour and salt. Stir once more. Fold in pecans. Pour mixture on top of prepared, cooled, crust.

  7. Reduce oven temperature to 325 degrees.

  8. Bake pecan pie bars for 25-30 minutes or until filling is bubbly and the sides are lightly browned. Cool completely before cutting.

Recipe Notes

I have made these in a 9x13 pan as well for thinner bars. Be sure to reduce the cooking time for the crust and the bars if you make in a larger pan.

Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (9)

Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (2024)

FAQs

Can I use light corn syrup instead of dark for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

How do you keep pecan pie from getting soggy? ›

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

How do you keep pecans from sinking in a pie? ›

Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.

What causes pecan pie filling to be runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

What's the difference between light Karo syrup and dark Karo syrup? ›

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

Should I bake the bottom pie crust first? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Why is my pecan pie not cooked in the middle? ›

As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency. If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes.

Should I make the pecan pie the night before? ›

Although it can be served warm, pecan pie is best when it's completely set. Very often, I'll make my pecan pie the night before Thanksgiving; by the next day, it's perfect.

Why did my pecan pie come out hard? ›

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Why does my pecan pie crust stick to the pie plate? ›

There's usually enough fat in pie crust to keep it from sticking. It can be sticky if you add too much water, in which case it will also be tough. Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem. If you have followed a popular pie crust recipe it should not stick.

Can I leave my pecan pie out overnight? ›

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

How do you fix a pecan pie that didn't set? ›

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes. Do not wait too long after you notice the filling isn't set. If you do, the bottom of the crust could begin to get soggy.

Can you substitute light corn syrup for dark? ›

Yes! Recipes will typically call for one or the other, but Karo® Light and Dark Corn Syrups can be used interchangeably. The main difference is flavor—light corn syrup will yield a delicate flavor, and dark corn syrup has a more robust flavor and deeper color since it has molasses.

What can I use if I don't have dark corn syrup? ›

Molasses can be used in place of dark corn syrup in an equal amount when making baked goods, glazes, and sauces. Alternatively, you can combine 1 part molasses with 3 parts light corn syrup to match the color, flavor, and consistency of dark corn syrup more closely.

What can you add to light corn syrup to make it dark? ›

All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.

Is dark or light Karo syrup good for babies? ›

Health professionals do not recommend giving Karo or any other commercially available corn syrup to babies. In the past, dark corn syrup was given to infants suffering from constipation, since at the time, it contained substances that softened stool by drawing water into the gut, thus relieving the condition.

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