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Two sourdough pecan pie bars are stacked on top of each other on a white plate.
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Sourdough Pecan Pie Bars

Prep Time20 minutes
Cook Time50 minutes
Cool and Chill2 hours
Course: Dessert
Cuisine: American
Servings: 24 Bars
Author: Lynn Polito

Equipment

Ingredients

Sourdough Shortbread Crust

  • 2 ¼ cups All purpose flour
  • ⅓ cup Light brown sugar
  • ½ teaspoon Salt
  • ¾ cup Cold Butter Salted or Unsalted
  • ½ cup Sourdough discard

For the Maple Pecan Filling

  • 4 large Eggs
  • 1 cup Light Brown Sugar
  • ¾ cup Pure Maple Syrup
  • 6 tablespoon Butter Melted
  • 2 tablespoon All purpose flour
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Salt
  • 2 ½ cups Pecans Toasted

Instructions

  • Preheat the oven to 350°F. Line a 9x13 pan with parchment, leaving an overhang.
  • Whisk flour, brown sugar and salt. Cut in butter until it looks like coarse crumbs. Stir in discard until a crumbly dough forms.
  • Press evenly into the pan, prick with a fork and bake 18 to 20 minutes until the edges are light golden.
  • Whisk eggs, brown sugar, maple syrup, melted butter, flour, vanilla and salt until smooth. Stir in pecans.
  • Pour over the warm crust and bake 25 to 30 minutes, until the edges are set and the center barely jiggles.
  • Cool completely, chill at least 1 hour, then cut into 24 bars.