Home » Pecan Pie Bars: Eggless and No Corn Syrup

Pecan Pie Bars: Eggless and No Corn Syrup

A sweet and nutty delicacy, I really enjoy making Pecan pie and have made it several times over the years.

It’s one of those dishes which I truly feel is bound to be loved by everyone, especially when you make it for a family gathering or a potluck party.

The classic Pecan Pie is generally made along with eggs and corn syrup, and honestly that is how I like it the most.
But I am also aware that some of you prefer eggless, and corn syrup may not always be easily available nearby.
Hence, I am sharing this recipe that you could enjoy without any worries!

The texture of the filling is chewy with a lovely pecan flavour and I am sure you will love it with the buttery and crisp, brown sugar shortbread crust (which i have fallen in love with btw) .

Can’t wait to see you try this out….. don’t forget to post and tag me, with hashtag #strawberrydesertwonders in your re-creations!

Pecan Pie Bars

Recipe by Aysha Saiha Course: DessertsDifficulty: Easy


Prep time


Baking time


Chill time




  • For Shortbread Crust
  • 70gms (5 Tbsp) unsalted butter, softened

  • 1/4 cup light brown sugar

  • 1 cup all-purpose flour

  • 1/4 Tsp salt

  • For Pecan Filling
  • 120gms (1/2 cup) unsalted butter

  • 1 cup light brown sugar

  • 1/3 cup honey

  • 1/4 Tsp salt

  • 2 Tbsp heavy cream

  • 1/4 Tsp vanilla extract

  • 2 1/2 cups pecans, freshly roasted and chopped


  • Using a stand mixer with a paddle attachment, blend all the ingredients for the shortbread crust together: Butter, brown sugar, flour and salt. You should get a course crust.
  • Preheat oven to 180C and line an 8 inch square pan with a large piece of foil, this will help when pulling the baked layers out of the pan. Additionally grease the foil with butter.
  • Transfer the course flour mixture into the prepared pan. Using your fingers or the back of a spoon. Make an even layer.
  • Bake the crust for about 13-15 minutes.
  • Meanwhile create your Pecan filling by adding butter, brown sugar, honey and salt in a saucepan on medium flame. Stir continuously.
  • Once the filling starts to bubble up, turn off the flame and stir in the heavy cream and Vanilla extract.
  • Add the roasted pecans into the filling and stir until everything is coated perfectly.
  • After the shortbread crust is baked and cooled, pour over the pecan filling ensuring an even layer.
  • Bake for about 25 minutes, and once it’s baked, let it set further for an hour in the fridge.
  • Once set, slice it up into bars and enjoy!

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