Description
Delightful salted maple pecan pie bars with a buttery crust, gooey filling, and a hint of sea salt.
Ingredients
- 1 cup salted butter, melted (226 grams)
- 2 cups + 3 tbsp all-purpose flour, spooned & leveled (284 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pure maple syrup
- 3 tbsp heavy cream, at room temperature (45 grams)
- 2 large eggs, at room temperature
- 3 and 1/4 cups pecan halves (approximately 300 grams)
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 cup cold heavy cream (120 grams)
- 3 tbsp powdered sugar, or more to taste (22 grams)
- Flaky sea salt, for topping
- Ice cream (optional for serving)
Instructions
- Preheat your oven to 350℉.
- Prepare a 9×13-inch pan with cooking spray and parchment paper.
- Melt the salted butter and combine with flour, light brown sugar, cinnamon, and salt to make the crust.
- Press the crust mixture into the bottom of the prepared pan and poke holes with a fork.
- Bake the crust for 18-20 minutes and let cool slightly.
- In a medium pot over medium heat, combine melted butter, maple syrup, light brown sugar, and heavy cream; stir until it bubbles gently for about 3 minutes.
- Temper the eggs by slowly drizzling 1/3 cup of the mixture into beaten eggs while whisking continuously.
- Pour the tempered egg mixture back into the pot, whisking to combine.
- Fold in pecans, salt, vanilla extract, and cinnamon.
- Pour the filling over the pre-baked crust and bake for 28-34 minutes; the center should jiggle slightly.
- Allow to cool completely before slicing.
Notes
For best results, use fresh pecans and consider lightly toasting them before adding to the filling. Serve with a dollop of whipped cream and a sprinkle of flaky sea salt.
