Quick Crescent Pecan Pie Bars

Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare.

By Pillsbury Kitchens

Updated October 23, 2018

Bake-Off® Contest 24, 1973

Albina Flieller

Floresville, Texas

Make with

Pillsbury Crescents

Ingredients

1

can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Hide Images

1

Heat oven to 350°F.
2

If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
3

Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
4

Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Did you know? This recipe won the famous Pillsbury Bake-Off Contest in 1973. Submitted by Albina Flieller from Floresville, Texas, it takes the taste of classic pecan pie and bakes on top of a flaky crescent crust instead of a traditional pie crust. Served in bar form, it’s a super-popular party recipe on Pillsbury.com! Serving pies in bar form is becoming more popular around the holidays in big households or for hosts looking to serve a large amount of people without a lot of effort. This recipe serves 24, rather than the traditional eight servings you’ll find in most regular pie recipes. Crazy about pie? Our how-to article covers all of the pie baking basics plus tips on how to take it beyond basic!