A Pecan Pie Bar Recipe from Alaska

One recommendation: Make ahead and keep for the week!

Pecan Pie Bars by Chef Maggie Haight

Ingredients

Crust: 

1½ c. (3 sticks) unsalted butter, at room temperature 

1 c. firmly packed golden brown sugar 

4 c. all purpose flour 

1 tsp. salt 

Filling: 

8 large egg 

6 c. firmly packed golden brown sugar 

½ c. bourbon (optional) 

6 Tbsp. unsalted butter, melted 

2 Tbsp. vanilla extract 

1 c. all purpose flour 

1 tsp. salt 

2 c. sweetened flaked coconut 

2 c. pecan halves 

Instructions

To make the crust:

Preheat the oven to 350 degrees F.

Grease a 12 by 17 inch baking pan with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute. Add the sugar and beat about 1 minute, until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.

Press the mixture evenly over the bottom of the prepared pan.

Bake the crust for 15-20 minutes, until it has darkened to a deep golden brown.

Leave the oven at 350 degrees. 

To make the filling:

Whisk the eggs and sugar in a large bowl until blended. Stir in the bourbon, butter, vanilla, flour and salt, then the coconut and pecans.

Pour the filling over the cooled crust, spread evenly.

Bake until set, 25-30 minutes.

Cool thoroughly, at least 30 minutes, before cutting into 3-inch squares.