Gluten Free Pecan Pie Bars - The Best Pecan Pie Recipe Around! (2024)
By Shannah Coe6 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!
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!
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!
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.
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:
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
Preheat oven to 375 degrees. Line a 9×9 baking pan with parchment paper. Set aside.
Beat together softened butter and brown sugar with electric mixer until fluffy. Add salt and stir to combine.
Working in ½ cup batches, add flour, mixing well after each addition.
Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes.
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).
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.
Reduce oven temperature to 325 degrees.
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.
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.
For a nutty or earthy flavor, consider substituting maple syrup or brown rice syrup instead of corn syrup. If you want something sweeter, try out the agave nectar or cane syrup.
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.
A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.
According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.
Yes. Because pecan pie is an "egg-rich" pie, the USDA recommends you store it in the fridge after it has cooled. Unless you plan on serving the pie within two hours of baking, it shouldn't stay out at room temperature.
The best light corn syrup substitutes are golden syrup, brown rice syrup, golden or amber maple syrup, agave, tapioca syrup, simple syrup, and light honey.
Karo light corn syrup is a mixture of corn syrup and is flavored with salt and pure vanilla. It is clear and colorless, with a moderately sweet flavor. Karo dark corn syrup is a mixture of corn syrup and a small amount of refiners' syrup (a cane sugar product with a molasses-like flavor).
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.
If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.
Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking. You can make pecan pie ahead of time and freeze them easily.
Do I need to refrigerate pecan pie? According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.
Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly. But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater.
Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams.
Beyond the flavor and color of your food, you likely won't notice a difference whether you use light or dark corn syrup in your recipe. They're comparable in terms of calorie and sugar content.
Again, if you use dark brown sugar, you will find a stronger flavor and the higher acidity will impact the rise, causing a higher rise or wider spread. That being said, if the recipe only calls for a small amount of brown sugar, it may not impact the final product.
You may also know that the syrup color changes as the sugaring season progresses: Lighter syrup is usually made when the sap first begins to flow; darker syrup shows up later. Darker syrup has a stronger flavor than the lighter syrup, but the quality and sugar content is the same.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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