Pecan Pie is a hot topic in our family. Everyone has an opinion on their favorite way to make it. I discovered several years ago that the only way to appease everyone is to make two different pies: one for those that love pie fresh out of the oven and a more “aged” version that has time to mellow.
After making the Lemon Blueberry Bars with Coconut Crust I knew I wanted to give another bar recipe a try. I decided to use the coconut crust as a base for these Pecan Pie Bars. The thick crust is a nice twist to the typical thin crust found in pecan pie. It adds a hearty dimension to the bar. It also tastes more “aged” which is sure to please some of my family members. I have to admit I planned to eat these bars without any garnishment but I found myself longing for some vanilla ice cream to dollop on the bar.
My next project is to create a Pecan Pie Pop Tart. Wish me luck! For more sensational gluten free recipes, check out Udi’s Gluten Free Community. They offer tons of support to those on a gluten free diet.
Pecan Pie filling recipe from Epicurious. I doubled the filling for an indulgent chunk of pie in each bite.
*Disclosure: I am a community leader in the Udi’s Gluten Free Living Community on The BlogFrog. As a community leader I may receive compensation and or product samples for sharing information about the Udi’s Gluten Free Living Community and The Blog Frog. All opinions expressed are my own.