Pecan Pie Casserole Recipe

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A serving of pecan pie bars, inspired by the classic Pecan Pie recipe, is topped with whipped cream on a black plate, with a baking dish of more bars in the background on a marble surface.

Pecan Pie Casserole Recipe

This pecan pie casserole has a buttery crust, gooey filling, and crunchy pecans. Easier than pie, perfect for holidays or potlucks.

Course Dessert, Snacks

Cuisine American

Keyword pecan pie casserole

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 871kcal

Author Ksenia Prints

Equipment

Oven

Ingredients

Base Layer

3 cups all-purpose flour
1 ½ cups unsalted butter cold and cubed
6 tablespoons brown sugar
½ teaspoons salt
8 tablespoons cold water

Filling

4 large eggs
1 cup light corn syrup
¾ cup brown sugar
5 tablespoons butter melted
1.5 tablespoons bourbon optional
1.5 teaspoons vanilla extract
¾ teaspoons salt
⅓ teaspoons cinnamon
1 teaspoon cornstarch optional (gives it a less gooey texture)
3 cups pecans 1.5 cups chopped, 1.5 cups halves

Topping

¾ cup heavy cream whipped OR Vanilla ice cream

Instructions

Preheat oven to 350°F. Grease 9x13 baking dish.

For the base:

Pulse flour, butter, brown sugar, and salt in food processor until crumbly.
Add water gradually until dough forms.
Press into prepared dish.
Bake 15 minutes.

For the filling:

Mix eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla, salt, cinnamon, and cornstarch, if using.
Stir in chopped pecans.
Pour over pre-baked base.
Arrange pecan halves on top in pattern.
Bake 35-40 minutes until set but still slightly jiggly in center.
Cool completely before serving.
Serve with whipped cream or ice cream.

Notes

Note: Will keep 3-4 days refrigerated. Warm slightly before serving.

Nutrition