- 2 cups fine almond flour
- 1/2 cup tapioca starch
- 1 stick salted butter, 8 Tablespoons, or 4 ounces, melted
- 1 egg
Pecan Pie Filling:
- 6 Tablespoons salted butter, 3 ounces
- 1 cup coconut sugar
- 3/4 cup maple syrup
- 3 eggs
- 1 Tablespoon vanilla extract
- 2 cups toasted pecan pieces, see notes
- 7 whole pecan halves for decorating the top
- Preheat the oven to 350ºF.
- Mix together all the ingredients for the shortbread crust until a fairly stiff dough forms. Pat the crust as evenly as you can into a 9″x13″ baking dish, making a rim around the edges between 1/2″-3/4″ to hold the in the filling. Bake the crust until light golden brown with cracks starting to form in the crust, about 15 minutes. Remove the crust from the oven and lower the temperature to 300ºF
- While the crust is baking, make the filling by combining the butter, coconut sugar, maple syrup, and eggs together in a double boiler. Whisk constantly until the temperature of the filing registers 130ºF on a thermometer (see notes). Then remove the filling from the heat source, and whisk in the vanilla extract and pecan pieces.
- When the crust is done, pour the hot filling over the hot crust, arranging a few whole pecans on the top if desired. Then bake the pecan pie bars until lightly puffed in the middle, about 15-20 minutes. The second baking time will vary according to how hot both the crust and filling are when you put the bars into the oven. The way to tell if pecan pie is done is when it’s puffed in the middle, but still jiggles like jello would.
- Cool the bars at least one hour to let the flavor to really set, and then serve with Vanilla Bean Ice Cream, Homemade Coconut Ice Cream, The Ultimate Whipped Cream, or Coconut Whipped Cream.
- These bars keep really well in the fridge for several days, and they can also be frozen for up to 1 month in an airtight container.
I toast my pecans on a sheet pan in the oven at 300ºF for about 20 minutes, shaking them 3-4 times during the baking process.
You can make the filling without a thermometer, but you have to be really careful not to get the filling too hot, or it will scramble the eggs in the filling, which ruins it. I have made it without a thermometer before, and I just remove it from the heat when it starts to feel hotter than warm, but not so hot as to scorch your finger.