Pecan Pie Squares

Pecan Pie Squares Recipe
Oxmoor House
Take this bar-cookie version of pecan pie to your next holiday gathering. These squares have a rich, buttery crust and a sweet nutty filling that earned them our Test Kitchens' highest rating. But they only have one-third of the calories and 75% less fat than a slice of traditional pecan pie.


16 servings (serving size: 1 square)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 53 Minutes

Nutritional Information

Calories 211
Fat 7.3 g
Satfat 2.3 g
Protein 2.7 g
Carbohydrate 35.8 g
Cholesterol 21 mg
Iron 0.8 mg
Sodium 74 mg
Caloriesfromfat 31 %
Fiber 0.8 g
Calcium 20 mg


1 cup all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1/4 cup butter, cut into small pieces
Cooking spray
3/4 cup packed brown sugar
1 cup light corn syrup
1 large egg
4 large egg whites
3/4 cup finely chopped pecans
1 teaspoon vanilla extract


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press flour mixture evenly into bottom of an 8-inch square baking pan coated with cooking spray, using a piece of plastic wrap to press mixture firmly into pan. Remove plastic wrap. Bake at 350° for 20 minutes or until lightly browned.

Combine brown sugar and corn syrup in a medium saucepan; bring to a boil over medium heat, stirring gently.

Combine egg and egg whites in a medium bowl. Stir one-fourth warm syrup mixture into eggs; add to remaining warm syrup mixture. Stir in pecans and vanilla. Pour mixture over crust.

Bake at 350° for 30 minutes or until set (the filling will puff up as it bakes but will deflate as it becomes set). Remove from oven; cool completely in pan on a wire rack. Cut into squares.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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