Prepare the crust by combining the flour, powdered sugar, and butter in a food processor (or with a pastry cutter) until it is crumbly. Press the crust gently and evenly into the baking pan. Bake for 15-18 minutes.

Stir the pecans into the egg mixture and pour the filling evenly on top of the crust as soon as it comes out of the oven.

Place parchment paper between layers to ensure the bars don’t stick together. Then store them at room temperature for up to 3 days in an airtight container.