Amish Forgotten 1950s Pecan Cream Pie Bars (Silky Layers & Old-School Comfort)

If you love desserts with history — the kind passed around on handwritten cards — these Amish Forgotten 1950s Pecan Cream Pie Bars are going to steal your heart. They start with a buttery, crumbly shortbread crust, followed by a smooth cream cheese layer, fluffy whipped cream, and a sweet pecan topping that brings everything together.

This recipe feels like something you’d discover tucked inside a church cookbook, splattered with butter stains and notes in the margins. And before we get started, don’t forget to subscribe by email so you never miss a classic comfort dessert from my kitchen to yours

Overview of Recipe Content

What This Recipe Is

A vintage-inspired dessert bar with four distinct layers: shortbread crust, sweet cream cheese filling, whipped cream, and a pecan topping.

Why You’ll Love It

• Old-fashioned Amish-style comfort
• Creamy, crunchy, and buttery in every bite
• Perfect for holidays, potlucks, and Sunday dinners
• Make-ahead friendly
• Slices beautifully into neat bars

What It Tastes Like

Rich but balanced — buttery crust, tangy-sweet cream cheese, airy whipped cream, and toasted pecans with caramel notes.

Full & Complete Ingredient List (By Layer)

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Layer 1: Buttery Shortbread Crust

• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ¾ cup unsalted butter, cold and cubed

Layer 2: Cream Cheese Filling

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Layer 3: Whipped Cream Layer

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar

Layer 4: Pecan Topping

• 1 cup chopped pecans

How to Make Amish Pecan Cream Pie Bars

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Step 1: Prepare the Crust

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

In a bowl, mix flour and powdered sugar. Cut in cold butter until crumbly.

Press firmly into the pan and bake for 15–18 minutes, until lightly golden. Cool completely.

Step 2: Make the Cream Cheese Layer

In a mixing bowl, beat cream cheese, granulated sugar, and vanilla until smooth and creamy.

Spread evenly over the cooled crust.

Step 3: Whip the Cream

In a separate bowl, whip heavy cream and powdered sugar until soft, fluffy peaks form.

Gently spread over the cream cheese layer.

Step 4: Add the Pecans

Sprinkle chopped pecans evenly over the whipped cream layer, pressing gently so they adhere.

Step 5: Chill

Refrigerate for at least 4 hours, preferably overnight, before slicing into bars.

What to Serve with These Bars

• Hot coffee or tea
• After a big Sunday dinner
• As part of a holiday dessert spread
• With fresh berries on the side

Tips for Making Them Perfect

• Use cold butter for the crust
• Let the crust cool fully before layering
• Chill well before slicing
• Use a sharp knife wiped clean between cuts

Storage Instructions

• Refrigerator: Up to 5 days, covered
• Freezer: Not recommended (cream layer texture changes)

General Information

Recipes like this were popular in Amish and Midwestern kitchens in the 1950s because they used simple pantry ingredients and fed a crowd. Cream pies were often adapted into bars for easier serving — practical, comforting, and timeless.

Frequently Asked Questions

Can I toast the pecans?

Yes — lightly toasted pecans add even more flavor.

Can I make this ahead?

Absolutely — it’s best made the day before serving.

Does this need baking after layering?

No — only the crust is baked.

Can I double the recipe?

Yes — use a 9×13-inch pan.

Conclusion

These Amish Forgotten 1950s Pecan Cream Pie Bars are pure nostalgia in dessert form — creamy, crumbly, and quietly impressive. If you loved these, try:

• https://poulef.com/old-fashioned-desserts/
• https://poulef.com/pecan-dessert-recipes/
• https://poulef.com/vintage-baking-recipes/
• https://poulef.com/cream-cheese-desserts/
• https://poulef.com/church-potluck-desserts/

Interactive Elements

Made these bars?
Leave a review, drop a comment, and share your slices on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Bar – Approximate)

Nutrient	Amount
Calories	280
Fat	20g
Saturated Fat	11g
Carbohydrates	23g
Sugar	14g
Protein	3g
Sodium	120mg

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