I love pecan pie, but I’m not always in the mood to roll out pastry dough and negotiate with a pie crust. Sometimes you just want that sweet, boozy, pecan-packed goodness without the structural engineering degree. Enter these bourbon pecan pie bars, which are basically pecan pie’s laid-back cousin who shows up to Thanksgiving in jeans and still manages to be everyone’s favorite.

To make it easy, we’re using a graham cracker crust mix. Yes, you could make a crust from scratch, and I won’t judge you if that’s your thing. But it’s just easier to open a box, follow three simple steps, and have a perfectly good crust ready to go. It’s the kind of shortcut that makes you feel efficient rather than lazy, which is a fine line in the kitchen but an important one.

The filling is where things get interesting. You’re essentially making a bourbon-spiked custard on the stovetop, which sounds fancy but is really just whisking things together in a saucepan. The cornstarch does the thickening work, the brown sugar brings that deep, caramelly sweetness, and the bourbon adds a warm, oaky depth that makes these feel decidedly grown-up. You could absolutely taste the difference if you left it out, so don’t skip it unless you need to keep these alcohol-free.

I appreciate that we’re cooking the filling before it goes into the crust. There’s no guessing about whether it’s set, no worrying about the dreaded soggy bottom, no anxious oven-watching. You cook it until it’s thick, pour it over your prepared crust, and let the refrigerator finish the job. It’s almost suspiciously straightforward.

The pecans – two full cups of them – get folded in at the end so they stay toasty and distinct instead of disappearing into the filling. Each bite gives you that satisfying crunch against the smooth, sweet filling. It’s texturally pleasing in a way that makes you understand why pecan pie has been a classic for so long.

Cutting these into bars makes them perfect for parties, potlucks, or just having dessert without committing to a massive slice of pie. They’re easier to serve, easier to eat, and somehow they disappear faster than a whole pie ever would. I suspect it’s because “just one more bar” feels less indulgent than “another slice of pie,” even though we’re fooling exactly no one.

Bourbon Pecan Pie Bars

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Your favorite pie flavor, now bite-sized! Enjoy these boozy bars that feature the sweet pecan flavors you love without having to make a full pie.

• Author: Addie Gundry
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 10-12 bars 1x
• Category: Desserts

Ingredients

• 1 (13.5-ounce) package graham cracker crust box mix
• 1/4 cup cornstarch
• 1 cup light brown sugar, firmly packed
• 1 cup water
• 1/2 cup bourbon
• 2 large egg yolks
• 1 teaspoon kosher salt
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

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Instructions

1. Prepare the graham cracker crust according to the box directions.
2. In a medium saucepan, combine the cornstarch, brown sugar, water, bourbon, and egg yolks.
3. Simmer over medium heat, stirring constantly, until melted and thickened. Boil for 1 minute, continuing to stir constantly. Add the salt.
4. Remove from the heat and stir in the butter, vanilla, and pecans.
5. Pour the filling into the prepared graham cracker crust and refrigerate for 1 hour.
6. To serve, cut into thin 3-inch bars.

Adjust These Bourbon Pecan Pie Bars to Your Liking

Want to dial up the bourbon flavor? Use up to 3/4 cup and reduce the water by 1/4 cup. Just keep in mind that the alcohol doesn’t completely cook off, so these will have a noticeable kick. For a non-alcoholic version, replace the bourbon with strong brewed coffee or just use additional water – you’ll lose some complexity but they’ll still be delicious.

Not a pecan person? Walnuts work beautifully here, or try a combination of pecans and chocolate chips for something that leans toward candy bar territory. Toasted coconut flakes mixed with the pecans add a nice tropical twist if you’re feeling adventurous.

For extra decadence, drizzle melted chocolate over the top once they’re set, or add a layer of caramel sauce before the filling. A pinch of cinnamon or a dash of espresso powder in the filling deepens the flavor profile nicely.

You can make these a day ahead – they actually firm up better with a longer chill time. Just keep them covered in the refrigerator. They’re also surprisingly good cold, though letting them come to room temperature for about 15 minutes before serving brings out more of the bourbon and vanilla notes.

The yield is flexible depending on how you cut them. Thin bars are elegant for serving a crowd, while thicker squares make a more substantial dessert.

What’s your favorite pie-to-bar conversion? Have you turned any classic desserts into handheld versions? I’d love to hear about your baking shortcuts and creative adaptations in the comments!