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  • Writer's pictureCecili Wertz Eckert

The "real deal" best pecan pie bars ever - updated recipe!

I don't know about you, but pecan pie was always my favorite dessert at Thanksgiving. Don't get me wrong, pumpkin pie is great but that ooey, gooeyness of pecan pie was something I could never resist.

I've worked over the years to magically transform an original pecan pie into a healthier version but was always left with disappointment. Until now! I finally did it and I can't wait for you to give it a try as well. You won't regret it.

And for those of you that already purchased my dessert cookbook, But First Dessert, this is not the same as the pecan bars in the book. Those are good but this is on a whole other level altogether.

So, here we go....

Makes 1 pecan pie or about 20 pecan pie bars, depending on the size of your slices!


For the filling:

2 sticks butter

1/2 cup honey

1 1/2 cups maple syrup

1 cup water

1/4 teaspoon salt

1 teaspoon vanilla

2 eggs

1 1/2 cups chopped pecans

For the crust:

2 cups almond flour

1 teaspoon baking soda

1/4 teaspoon salt

2 Tablespoons maple syrup

1/4 cup melted cocoa butter (about xx ozs.)


For the filling:

Start by placing the water, butter, honey and maple in a large saucepan on medium-high heat. Allow to come to a boil and maintain a slight boil for about 12-14 minute, stirring every couple of minutes with a wooden spoon or rubber spatula - metal is not a good option here. Once slightly thickened, remove from the heat and add the vanilla, stirring completely. Allow to cool on the countertop (or the refrigerator) while you work on the pie crust.

Preheat oven to 350 degrees.

For the crust:

Place all ingredients in a bowl and combine thoroughly. Using a metal tart pan or glass pie pan, press the dough into the pan. You want to make sure you are doing your best to spread the dough evenly across the bottom of the pan and up the sides of the pan as well.

Once you are satisfied, place pie weights on top of the dough and bake for 20-25 minutes.

While the pie crust is in the oven, add your two eggs and pecans to reduced butter, water, honey, maple mixture and, using a fork, mix thoroughly.

Remove the pie crust from the oven and pour the pie filling into the crust and return to the oven. Bake for an additional 25 minutes. Remove from the oven and allow to cool for 1 hour before slicing.

These will definitely be on my Thanksgiving menu. Give them a try.

I hope you enjoy them as much as I do.

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