Let’s be honest—nothing says holiday indulgence quite like a rich, gooey pecan pie. Whether you’re a traditionalist or love creative twists, these 18 decadent recipes promise that irresistible sweet, nutty goodness in every slice. From classic Southern charm to modern flavor fusions, get ready to find your new favorite. Dive in and discover the perfect pie to wow your family and friends this season!
Classic Southern Pecan Pie
Fragrant, buttery, and irresistibly sweet, this Southern classic delivers rich caramel flavors with a satisfying nutty crunch. Perfect for holiday gatherings or whenever you crave a taste of tradition. Follow these precise steps for pecan pie perfection.
Ingredients
– 1 9-inch unbaked pie crust (homemade or store-bought)
– 1 cup light corn syrup (for that classic gooey texture)
– 1 cup granulated sugar
– 3 large eggs, room temperature (for better incorporation)
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1/4 tsp salt
– 2 cups pecan halves (toast lightly for deeper flavor)
Instructions
1. Preheat your oven to 350°F.
2. Place the unbaked pie crust in a 9-inch pie dish, pressing it firmly against the sides and bottom.
3. In a large mixing bowl, whisk together the light corn syrup and granulated sugar until fully combined.
4. Add the room temperature eggs one at a time, whisking thoroughly after each addition until the mixture is smooth.
5. Pour in the melted unsalted butter, vanilla extract, and salt, then whisk until everything is well blended.
6. Arrange the pecan halves evenly across the bottom of the pie crust.
7. Carefully pour the filling mixture over the pecans, ensuring it spreads to cover them completely.
8. Place the pie on the middle rack of the preheated oven and bake for 50–60 minutes.
9. Check for doneness at 50 minutes—the center should be set with a slight jiggle, and the crust should be golden brown.
10. Remove the pie from the oven and place it on a wire cooling rack.
11. Let the pie cool completely at room temperature for at least 4 hours before slicing.
Zesty with caramelized sweetness and a buttery crunch, this pie boasts a firm yet yielding texture that holds its shape when sliced. Serve it warm with a scoop of vanilla ice cream for a comforting contrast, or enjoy it chilled for a denser, fudgier experience that highlights the toasted pecans.
Bourbon Pecan Pie
Perfectly spiced and richly flavored, this bourbon pecan pie delivers classic comfort with an adult twist. Packed with toasted nuts and a hint of whiskey, it’s a holiday staple that always impresses. Follow these precise steps for a flawless result every time.
Ingredients
– 1 9-inch unbaked pie crust (store-bought or homemade)
– 1 cup light corn syrup (or dark corn syrup for deeper flavor)
– 1 cup granulated sugar
– 3 large eggs, room temperature
– 2 tbsp bourbon (or whiskey of choice)
– 1 tsp vanilla extract
– 1/4 tsp salt
– 2 cups pecan halves (toasted for better flavor)
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
3. In a large bowl, whisk together the light corn syrup and granulated sugar until fully combined.
4. Add the eggs one at a time, whisking thoroughly after each addition.
5. Stir in the bourbon, vanilla extract, and salt until the mixture is smooth.
6. Fold in the pecan halves until they are evenly coated with the filling.
7. Pour the melted butter into the filling and stir to incorporate.
8. Pour the complete filling mixture into the prepared pie crust.
9. Arrange any visible pecans into an even layer using a spatula.
10. Bake at 350°F for 50-55 minutes, until the center is set and the crust is golden brown.
11. Cool the pie completely on a wire rack for at least 2 hours before slicing.
Golden and glossy, this pie features a firm, custardy filling that contrasts with the crunchy pecans. The bourbon adds a warm, oak-kissed depth that pairs beautifully with vanilla ice cream. For an elegant twist, drizzle slices with caramel sauce and sprinkle with flaky sea salt.
Chocolate Pecan Pie
Fudge-like chocolate and toasted pecans create a decadent twist on classic pecan pie. This rich dessert comes together with pantry staples for impressive holiday results. Expect a gooey filling that sets perfectly when cooled.
Ingredients
– 1 9-inch unbaked pie crust (store-bought or homemade)
– 3 large eggs, room temperature
– 1 cup light corn syrup
– 1/2 cup granulated sugar
– 1/4 cup packed brown sugar
– 4 tbsp unsalted butter, melted and cooled
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips
– 1 1/2 cups pecan halves, toasted
Instructions
1. Preheat oven to 350°F.
2. Place pie crust in 9-inch pie plate and crimp edges.
3. Toast pecans on baking sheet at 350°F for 8 minutes until fragrant.
4. Whisk eggs in large bowl until fully combined.
5. Add corn syrup, granulated sugar, and brown sugar to eggs.
6. Whisk mixture until sugars dissolve completely, about 2 minutes.
7. Stir in melted butter, vanilla extract, and salt.
8. Fold in chocolate chips and toasted pecans with spatula.
9. Pour filling into unbaked pie crust, spreading evenly.
10. Bake at 350°F for 50-55 minutes until center jiggles slightly but edges are set.
11. Cool pie completely on wire rack for 4 hours before slicing. Each slice reveals layers of melted chocolate and crunchy pecans in a firm yet yielding texture. Enjoy warm with vanilla ice cream or chilled for cleaner slices.
Maple Pecan Pie
Forget complicated holiday desserts – this maple pecan pie delivers rich flavor with minimal fuss. Fresh maple syrup creates a caramel-like filling that’s perfectly balanced, not overly sweet. Using a pre-made crust keeps things simple while still delivering that classic pecan pie texture.
Ingredients
– 1 unbaked 9-inch pie crust (store-bought or homemade)
– 1 cup pure maple syrup (grade B for deeper flavor)
– 3 large eggs, room temperature
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups pecan halves (toasted for better flavor)
Instructions
1. Preheat your oven to 350°F and place the pie crust in a 9-inch pie plate.
2. Whisk the eggs in a large bowl until fully combined and slightly frothy.
3. Add maple syrup, sugar, melted butter, vanilla extract, and salt to the eggs.
4. Mix all wet ingredients thoroughly until the sugar dissolves completely.
5. Arrange pecan halves evenly across the bottom of the pie crust.
6. Carefully pour the maple mixture over the pecans, ensuring even coverage.
7. Place the pie on a baking sheet to catch any potential drips during baking.
8. Bake at 350°F for 45-50 minutes until the center jiggles slightly but the edges are set.
9. Cool the pie completely on a wire rack for at least 4 hours before slicing.
Covering the pie with foil during the last 15 minutes prevents excessive browning while ensuring the filling sets properly. Chilling the pie overnight intensifies the flavors and creates cleaner slices. Consider serving warm slices with a scoop of vanilla ice cream to contrast the rich maple filling.
Pecan Pie Bars
Satisfying pecan pie bars deliver all the classic flavor without the fuss of a whole pie. These handheld treats feature a buttery shortbread crust topped with gooey pecan filling. They’re perfect for holiday gatherings or anytime sweet cravings strike.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar
– 1 cup unsalted butter, cold and cubed (or salted butter, reduce salt)
– 1/4 tsp salt
– 3 large eggs, room temperature
– 1 cup light corn syrup (or dark corn syrup for deeper flavor)
– 1 cup packed brown sugar
– 2 tsp vanilla extract
– 2 cups pecan halves (toasted pecans recommended)
Instructions
1. Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.
2. Combine flour, granulated sugar, and salt in a food processor; pulse 3 times to blend.
3. Add cold butter cubes and pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
4. Press crust mixture firmly into prepared pan using measuring cup for even compaction.
5. Bake crust for 18-20 minutes until edges are lightly golden; cool 10 minutes while preparing filling.
6. Whisk eggs vigorously in large bowl until frothy and pale yellow, about 1 minute.
7. Add corn syrup, brown sugar, and vanilla; whisk until completely smooth with no sugar lumps.
8. Stir in pecan halves until evenly coated with filling mixture.
9. Pour filling over warm crust, spreading pecans into even layer with spatula.
10. Bake at 350°F for 25-28 minutes until filling is set and center jiggles slightly when shaken.
11. Cool completely in pan on wire rack for 3 hours before slicing.
12. Use parchment overhang to lift entire bar slab onto cutting board.
13. Cut into 24 bars with sharp knife wiped clean between cuts for neat edges.
Heavenly chewy texture contrasts beautifully with the crisp shortbread base. The toasty pecans provide satisfying crunch against the rich caramel filling. Serve slightly warmed with vanilla ice cream or package individually for holiday gift boxes.
Vegan Pecan Pie
Satisfying vegan pecan pie delivers rich flavor without dairy or eggs. This version uses simple pantry staples for a foolproof dessert. Perfect for holiday gatherings or cozy nights in.
Ingredients
– 1 ½ cups pecans (toasted for deeper flavor)
– 1 cup maple syrup (grade A for best consistency)
– ½ cup coconut oil (melted but not hot)
– ¼ cup cornstarch (or arrowroot powder)
– 1 tsp vanilla extract (pure recommended)
– ½ tsp salt (fine sea salt preferred)
– 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
1. Preheat your oven to 350°F.
2. Spread pecans in a single layer on a baking sheet.
3. Toast pecans for 5-7 minutes until fragrant and lightly browned.
4. Cool toasted pecans completely before handling.
5. Whisk maple syrup and melted coconut oil in a large bowl until fully combined.
6. Add cornstarch to the syrup mixture and whisk until no lumps remain.
7. Stir in vanilla extract and salt until evenly distributed.
8. Fold in cooled toasted pecans gently to coat completely.
9. Pour filling into the unbaked pie crust, spreading pecans evenly.
10. Bake at 350°F for 45-50 minutes until filling is set and crust is golden.
11. Cool pie completely on a wire rack for at least 4 hours before slicing.
Creamy, caramel-like filling contrasts with crunchy toasted pecans in every bite. The maple flavor deepens as it sits, making it even better the next day. Serve slightly warmed with dairy-free vanilla ice cream for ultimate indulgence.
Gluten-Free Pecan Pie
Unbelievably rich and nutty, this gluten-free pecan pie delivers classic holiday flavor without the wheat. Using almond flour creates a tender crust that complements the sweet filling perfectly. You’ll impress guests who never suspect it’s gluten-free.
Ingredients
– 1 ½ cups almond flour (for nutty, tender crust)
– ¼ cup cold butter, cubed (keeps crust flaky)
– 1 egg, beaten (binds crust dough)
– 2 cups pecans, roughly chopped (toast for deeper flavor)
– 3 eggs, room temperature (creates smooth filling)
– 1 cup dark corn syrup (or light corn syrup for milder sweetness)
– ½ cup brown sugar, packed (adds molasses notes)
– 2 tbsp melted butter (enriches filling texture)
– 1 tsp vanilla extract (enhances overall flavor)
– ¼ tsp salt (balances sweetness)
Instructions
1. Preheat oven to 350°F and grease a 9-inch pie plate.
2. Combine almond flour and ¼ cup cold butter in a food processor; pulse until mixture resembles coarse crumbs.
3. Add 1 beaten egg to flour mixture; pulse just until dough forms a ball.
4. Press dough evenly into prepared pie plate, building up sides to ½-inch height.
5. Blind bake crust for 10 minutes at 350°F to prevent sogginess.
6. Whisk 3 eggs in a large bowl until frothy, about 1 minute.
7. Add corn syrup, brown sugar, 2 tbsp melted butter, vanilla, and salt; whisk until completely smooth.
8. Stir chopped pecans into filling mixture until evenly coated.
9. Pour filling into pre-baked crust, spreading pecans evenly.
10. Bake at 350°F for 45-50 minutes until center jiggles slightly but edges are set.
11. Cool pie completely on wire rack for 4 hours before slicing.
12. Cover and refrigerate leftovers to maintain crisp texture.Lusciously gooey with crunchy pecans, this pie features a buttery crust that holds the sweet filling beautifully. Serve warm with vanilla ice cream for contrast, or enjoy chilled for cleaner slices that showcase the layered textures. The deep caramel notes make it perfect for holiday gatherings or any special occasion.
Salt Caramel Pecan Pie
Rich, buttery pecan pie gets an upgrade with sweet-salty caramel. This version balances crunchy nuts with a gooey, deeply flavored filling. It’s a holiday classic that always disappears fast.
Ingredients
– 1 9-inch pie crust, unbaked (store-bought or homemade)
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream, warmed (helps prevent seizing)
– 4 tbsp unsalted butter, cubed
– 1 tsp sea salt flakes (or 3/4 tsp fine salt)
– 3 large eggs, room temperature
– 1 cup light corn syrup
– 1 tsp vanilla extract
– 2 cups pecan halves (toasted for better flavor)
Instructions
1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate; crimp edges.
2. Toast pecans on a baking sheet for 8 minutes at 350°F until fragrant. Cool completely.
3. Make caramel: Combine sugar and water in a heavy saucepan over medium heat. Stir just until sugar dissolves.
4. Cook sugar syrup without stirring until it turns deep amber, about 8-10 minutes. Swirl pan occasionally for even coloring.
5. Remove caramel from heat. Carefully whisk in warm cream (mixture will bubble vigorously).
6. Whisk in butter and salt until smooth. Let cool 10 minutes.
7. In a separate bowl, whisk eggs until frothy. Add corn syrup and vanilla; whisk to combine.
8. Slowly pour warm caramel into egg mixture while whisking constantly to prevent curdling.
9. Arrange toasted pecans evenly in the pie crust.
10. Pour filling over pecans, ensuring nuts are fully submerged.
11. Bake at 350°F for 45-50 minutes until center is set but still slightly jiggly.
12. Cool pie completely on a wire rack, at least 4 hours, before slicing.
Firm yet yielding, each slice delivers buttery crust, crunchy pecans, and a salty-sweet caramel center. Serve warm with vanilla ice cream for contrast, or enjoy room temperature with coffee. The salt cuts through the richness, making it dangerously easy to eat multiple slices.
Pumpkin Pecan Pie
Merging two fall favorites into one spectacular dessert, this pumpkin pecan pie combines creamy pumpkin filling with crunchy pecan topping. The spiced pumpkin layer bakes beneath a caramel-glazed pecan crust for double the flavor. You’ll get all the comfort of traditional pumpkin pie with the satisfying crunch of pecan pie in every bite.
Ingredients
– 1 9-inch unbaked pie crust (store-bought or homemade)
– 1 cup pumpkin puree (not pumpkin pie filling)
– 3 large eggs, room temperature
– 3/4 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup heavy cream
– 1 cup pecan halves
– 1/2 cup corn syrup
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish.
2. In a large bowl, whisk together pumpkin puree and eggs until completely smooth.
3. Add both sugars, cinnamon, ginger, nutmeg, and salt to the pumpkin mixture.
4. Pour in heavy cream and whisk until all ingredients are fully incorporated.
5. Pour the pumpkin filling into the unbaked pie crust, spreading it evenly.
6. Bake at 375°F for 30 minutes until the edges are slightly set but the center still jiggles.
7. While the pie bakes, combine pecans, corn syrup, melted butter, and vanilla in a medium bowl.
8. Remove the pie from the oven after 30 minutes and reduce oven temperature to 350°F.
9. Carefully spoon the pecan mixture over the partially baked pumpkin layer.
10. Return the pie to the oven and bake at 350°F for 25-30 minutes until the pecan topping is bubbly.
11. Check for doneness by inserting a knife near the center – it should come out clean.
12. Cool the pie completely on a wire rack for at least 3 hours before slicing.
Remarkably creamy pumpkin filling contrasts beautifully with the crisp pecan topping that caramelizes during baking. The spiced pumpkin layer stays velvety smooth while the pecans provide satisfying crunch in every bite. Serve slices slightly warmed with a dollop of whipped cream or alongside vanilla ice cream for extra indulgence.
Pecan Pie Cheesecake
Holiday desserts just got a major upgrade with this decadent pecan pie cheesecake. It combines creamy cheesecake with crunchy pecan topping in one stunning dessert. Perfect for special occasions when you can’t choose between two classics.
Ingredients
– 2 cups graham cracker crumbs (about 16 whole crackers)
– 1/2 cup unsalted butter, melted (plus extra for greasing)
– 32 oz cream cheese, softened to room temperature
– 1 1/4 cups granulated sugar
– 1 tsp vanilla extract
– 4 large eggs, at room temperature
– 1 cup light corn syrup
– 1/4 cup dark brown sugar, packed
– 2 tbsp unsalted butter, melted
– 1 1/2 cups pecan halves (toasted for better flavor)
– 1/2 tsp salt
Instructions
1. Preheat oven to 325°F and grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs with 1/2 cup melted butter until crumbs are evenly coated.
3. Press crumb mixture firmly into the bottom of the prepared pan using a flat-bottomed cup.
4. Bake crust for 10 minutes at 325°F until lightly golden, then cool completely.
5. Beat softened cream cheese with granulated sugar on medium speed until completely smooth, about 3 minutes.
6. Scrape down the bowl sides to ensure no lumps remain in the mixture.
7. Add vanilla extract and salt, then mix on low speed until combined.
8. Add eggs one at a time, mixing just until each egg disappears into the batter.
9. Pour cheesecake filling over the cooled crust and smooth the top with a spatula.
10. Bake at 325°F for 45-50 minutes until edges are set but center still jiggles slightly.
11. While cheesecake bakes, whisk corn syrup, brown sugar, and 2 tbsp melted butter in a bowl.
12. Stir toasted pecan halves into the syrup mixture until all nuts are coated.
13. Carefully spoon pecan topping over the partially baked cheesecake after 45-50 minutes.
14. Return to oven and bake 15 more minutes until topping is bubbly and set.
15. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
16. Refrigerate cheesecake for at least 6 hours or overnight before serving. The creamy cheesecake contrasts beautifully with the crunchy, caramelized pecan layer. Serve chilled slices with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Mini Pecan Pies
Get ready for the easiest holiday treat you’ll make all season. These mini pecan pies deliver that classic nutty sweetness in perfectly portioned bites. They come together quickly with minimal effort for maximum reward.
Ingredients
– 1 package refrigerated pie crusts (thawed if frozen)
– 1 cup light corn syrup
– 3 large eggs
– 1 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 1/2 cups pecan halves (plus extra for topping)
– Cooking spray (or butter for greasing)
Instructions
1. Preheat your oven to 350°F.
2. Lightly spray a 24-cup mini muffin tin with cooking spray.
3. Unroll the pie crusts on a lightly floured surface.
4. Use a 3-inch round cutter to cut 24 circles from the dough.
5. Press each dough circle into the prepared muffin cups, forming small shells.
6. In a medium bowl, whisk the eggs until fully combined.
7. Add the corn syrup, sugar, melted butter, vanilla extract, and salt to the eggs.
8. Whisk the filling mixture until smooth and well incorporated.
9. Stir in the pecan halves until evenly distributed.
10. Spoon the pecan filling into each dough-lined muffin cup, filling nearly to the top.
11. Place 2-3 additional pecan halves on top of each filled cup for decoration.
12. Bake at 350°F for 20-25 minutes until the filling is set and the crust edges are golden brown.
13. Let the mini pies cool in the pan for 10 minutes before removing.
14. Transfer the pies to a wire rack to cool completely.
Let these mini delights cool completely for the filling to set properly. The buttery crust contrasts beautifully with the sticky-sweet pecan center. Serve them alongside coffee for breakfast or arrange on a platter for holiday gatherings—they disappear fast.
Pecan Pie Cobbler
Kick off your holiday baking with this decadent pecan pie cobbler that transforms classic flavors into an easy, scoopable dessert. Keep it simple with pantry staples that deliver rich, caramelized goodness straight from your oven. Perfect for those who love pecan pie but want less fuss.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (divided use in recipe)
– 2 tsp baking powder
– ½ tsp salt
– 1 cup whole milk (room temperature works best)
– 4 tbsp unsalted butter, melted (or substitute with vegetable oil)
– 1 cup packed brown sugar (light or dark both work)
– 1 cup chopped pecans (toasted for deeper flavor)
– 1½ cups boiling water
– 1 tsp vanilla extract (pure recommended over imitation)
Instructions
1. Preheat your oven to 350°F and position the rack in the center.
2. Whisk together flour, ¾ cup granulated sugar, baking powder, and salt in a medium bowl.
3. Pour in milk and melted butter, then stir until just combined (don’t overmix).
4. Spread the batter evenly into a 9×13-inch baking dish that’s been lightly greased.
5. Sprinkle the remaining ¼ cup granulated sugar and all the brown sugar evenly over the batter.
6. Distribute chopped pecans uniformly across the sugar layer.
7. Carefully pour boiling water over the entire surface without stirring.
8. Drizzle vanilla extract evenly across the top.
9. Bake at 350°F for 40-45 minutes until the top is golden brown and bubbling.
10. Let the cobbler rest for 15 minutes before serving to allow the sauce to thicken.
Let this cobbler develop a crackly top crust while the bottom transforms into a gooey, pecan-packed sauce. The contrast between the cake-like topping and rich caramel base makes each spoonful irresistible. Serve warm with vanilla ice cream melting into the crevices, or enjoy it straight from the dish for ultimate comfort food satisfaction.
Pecan Pie Cookies
Ditch the traditional pie crust for these pecan pie cookies that deliver all the classic flavor in bite-sized form. They combine chewy cookie texture with that signature nutty caramel filling everyone loves during holiday seasons. Perfect for when you want pecan pie vibes without the commitment of slicing and serving a whole pie.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– 1/2 cup unsalted butter, softened (room temperature blends easier)
– 1/4 cup brown sugar, packed (light or dark works)
– 1 large egg yolk (reserve white for another use)
– 1/2 tsp vanilla extract (pure extract recommended)
– 1 cup pecans, chopped (toast first for deeper flavor)
– 1/4 cup corn syrup (light or dark both work)
– 2 tbsp granulated sugar
– 1/4 tsp salt
– 1/4 tsp baking soda
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Toast the pecans in a dry skillet over medium heat for 4-5 minutes until fragrant, then set aside to cool completely.
3. Cream the softened butter with brown sugar and granulated sugar in a mixing bowl for 2 minutes until light and fluffy.
4. Beat in the egg yolk and vanilla extract until fully incorporated.
5. Whisk together the flour, salt, and baking soda in a separate bowl.
6. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
7. Fold in the toasted pecans until evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough and roll into balls between your palms.
9. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
10. Bake for 10-12 minutes until edges are golden but centers still appear slightly soft.
11. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
12. Drizzle corn syrup over warm cookies using a spoon for that classic pecan pie glaze.
Expect chewy centers with crispy edges and that distinct caramel-pecan flavor in every bite. These cookies stay soft for days when stored in an airtight container, making them perfect for gifting or holiday cookie exchanges. For an extra treat, sandwich two cookies together with a scoop of vanilla ice cream while they’re still slightly warm.
Pecan Pie Brownies
A decadent mashup of two classic desserts, these pecan pie brownies deliver rich chocolate flavor with caramel-kissed nut topping. They combine fudgy brownie base with crunchy pecan pie layer in one irresistible pan. Perfect for holiday gatherings or whenever you need an impressive yet straightforward treat.
Ingredients
– 1 cup unsalted butter (melted and slightly cooled)
– 2 cups granulated sugar
– 4 large eggs (room temperature for better incorporation)
– 1 tsp vanilla extract
– 1 cup all-purpose flour (spoon and level for accuracy)
– 3/4 cup cocoa powder (natural, not Dutch-process)
– 1/2 tsp salt
– 2 cups pecan halves (toasted for deeper flavor)
– 1 cup light corn syrup
– 1/2 cup brown sugar (packed)
– 2 tbsp unsalted butter (melted)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Whisk 1 cup melted butter with 2 cups granulated sugar in a large bowl until fully combined and slightly glossy.
3. Beat in 4 eggs one at a time, waiting until each is fully incorporated before adding the next to prevent curdling.
4. Stir in 1 tsp vanilla extract until evenly distributed throughout the mixture.
5. Sift 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt directly into the wet ingredients to avoid lumps.
6. Fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain, being careful not to overmix.
7. Spread the brownie batter evenly into your prepared pan using an offset spatula for smooth coverage.
8. Bake at 350°F for 20 minutes until the edges are set but the center still appears slightly underbaked.
9. While brownies bake, whisk 1 cup corn syrup, 1/2 cup brown sugar, 2 tbsp melted butter, and 1 tsp vanilla in a medium bowl until smooth.
10. Stir 2 cups toasted pecans into the corn syrup mixture until all nuts are thoroughly coated.
11. Remove the partially baked brownies from the oven and carefully spoon the pecan mixture evenly over the hot surface.
12. Return the pan to the oven and bake for another 25-30 minutes until the pecan topping is bubbly across the entire surface.
13. Transfer the pan to a wire rack and let cool completely for at least 2 hours before slicing to ensure clean cuts.
14. Use the parchment paper overhang to lift the entire slab from the pan before cutting into squares with a sharp knife. Really, the contrast between the dense, fudgy brownie base and the sticky, crunchy pecan topping makes every bite satisfying. They stay remarkably fresh for days when stored airtight, making them perfect for make-ahead dessert planning. For an extra treat, serve slightly warmed with a scoop of vanilla ice cream melting over the top.
Pecan Pie Ice Cream
Zesty pecan pie gets a frozen twist in this decadent ice cream. Rich custard base swirls with caramelized pecans and buttery pie crust bits. Perfect for holiday leftovers or whenever you crave pie a la mode.
Ingredients
– 2 cups heavy cream (chilled for faster freezing)
– 1 cup whole milk
– 3/4 cup granulated sugar
– 5 large egg yolks
– 1 tsp vanilla extract
– 1 cup chopped pecans (toasted for deeper flavor)
– 1/2 cup crushed graham crackers (or shortbread cookies)
– 1/4 cup caramel sauce (thick, not runny)
– 1/4 tsp salt (enhances sweetness)
Instructions
1. Whisk egg yolks and sugar in a medium bowl until pale yellow, about 2 minutes.
2. Heat cream, milk, and salt in a saucepan over medium heat until it reaches 170°F, stirring occasionally.
3. Slowly pour half the hot cream mixture into the egg yolk mixture while whisking constantly to prevent curdling.
4. Pour the combined mixture back into the saucepan and cook over low heat until it thickens to 175°F, stirring constantly with a spatula.
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
6. Stir in vanilla extract, then cover and refrigerate for at least 4 hours or until completely chilled at 40°F.
7. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then cool completely.
8. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions, about 20-25 minutes.
9. Fold in toasted pecans, crushed graham crackers, and caramel sauce during the last 2 minutes of churning.
10. Transfer to an airtight container and freeze for 6 hours or until firm. Velvety custard contrasts with crunchy pecans and cookie crumbs in every spoonful. The caramel swirls create sweet pockets that mimic pecan pie filling. Serve sandwiched between gingersnap cookies or crumbled over warm apple crisp for extra indulgence.
Pecan Pie Bread Pudding
Satisfyingly rich and comforting, this pecan pie bread pudding transforms stale bread into a decadent dessert. It captures all the caramel-kissed flavor of classic pecan pie in a warm, spoonable form. Perfect for holiday gatherings or cozy weekends.
Ingredients
– 6 cups cubed day-old bread (about 1-inch pieces, challah or brioche work well)
– 1 cup chopped pecans (toasted for deeper flavor)
– 3 large eggs (room temperature blends more smoothly)
– 1 cup granulated sugar
– 1 cup heavy cream
– 1 cup whole milk
– 4 tbsp unsalted butter, melted (plus extra for greasing)
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1/2 cup packed light brown sugar
Instructions
1. Preheat your oven to 350°F.
2. Generously butter a 9×9-inch baking dish.
3. Spread the cubed bread evenly in the prepared dish.
4. Sprinkle the chopped pecans evenly over the bread.
5. In a large bowl, whisk the eggs until fully blended and pale yellow.
6. Add the granulated sugar and whisk vigorously for 1 minute until combined.
7. Pour in the heavy cream and whole milk, whisking continuously.
8. Stir in the melted butter, vanilla extract, cinnamon, and salt until fully incorporated.
9. Slowly pour the custard mixture over the bread and pecans, ensuring all pieces are moistened.
10. Press down gently on the bread with a spatula to help it absorb the liquid.
11. Let the mixture sit for 15 minutes so the bread fully soaks up the custard.
12. Evenly sprinkle the brown sugar over the top of the pudding.
13. Cover the dish with aluminum foil and bake for 30 minutes.
14. Remove the foil and continue baking for 20-25 minutes until the top is golden and the center is set.
15. Insert a knife into the center—it should come out clean when done.
16. Let the pudding cool for at least 15 minutes before serving.
Just-baked, this pudding boasts a custardy interior with crisp, caramelized edges. The toasted pecans add nutty crunch to each spoonful. Serve it warm with a scoop of vanilla ice cream for contrast, or drizzle with bourbon caramel sauce to elevate the pecan pie essence.
Pecan Pie Tartlets
Nothing beats bite-sized desserts during the holidays. Pecan pie tartlets deliver all the classic flavor in perfect individual portions. They’re surprisingly simple to make from scratch.
Ingredients
– 1 1/4 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed
– 3 tbsp ice water
– 1 cup pecans, roughly chopped
– 2/3 cup dark corn syrup
– 1/3 cup brown sugar, packed
– 1 large egg, room temperature
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Combine flour and cold butter in a food processor, pulsing until mixture resembles coarse crumbs.
2. Add ice water one tablespoon at a time, pulsing just until dough comes together.
3. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes until firm.
4. Preheat oven to 375°F and grease a mini muffin tin thoroughly.
5. Roll chilled dough to 1/8-inch thickness on a lightly floured surface.
6. Cut dough into circles using a 3-inch cutter, re-rolling scraps as needed.
7. Press dough circles into muffin tin cups, ensuring they reach the top edges.
8. Whisk corn syrup, brown sugar, egg, vanilla, and salt in a medium bowl until smooth.
9. Stir chopped pecans into the filling mixture until fully coated.
10. Spoon filling into dough-lined cups, filling each 3/4 full to prevent overflow.
11. Bake at 375°F for 18-20 minutes until crust is golden and filling is set.
12. Cool tartlets in the pan for 10 minutes before transferring to a wire rack.
13. Let tartlets cool completely before serving, about 1 hour.
Outstandingly crisp crust gives way to a sticky-sweet pecan filling in these miniature treats. Their rich, buttery flavor pairs perfectly with a dollop of whipped cream or scoop of vanilla ice cream. For a festive twist, drizzle with melted chocolate or sprinkle with sea salt before serving.
Pecan Pie French Toast
Oozing with caramelized pecan goodness, this French toast transforms breakfast into dessert. Thick bread slices soak up a rich custard infused with warm spices. You’ll get that classic pecan pie flavor in every decadent bite.
Ingredients
– 8 thick slices brioche bread (or challah for similar richness)
– 4 large eggs
– 1 cup whole milk (substitute with half-and-half for extra creaminess)
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup chopped pecans
– 1/2 cup brown sugar, packed
– 1/4 cup unsalted butter
– 2 tbsp maple syrup (pure recommended for best flavor)
– Cooking spray or 1 tbsp butter for pan
Instructions
1. Preheat oven to 375°F and grease a 9×13 baking dish with cooking spray or butter.
2. Whisk eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until fully combined.
3. Dip each bread slice into the egg mixture, ensuring both sides are thoroughly coated but not soggy.
4. Arrange soaked bread slices in a single layer in the prepared baking dish.
5. Melt butter in a small saucepan over medium heat, watching carefully to prevent burning.
6. Stir brown sugar and maple syrup into the melted butter until the mixture becomes smooth and bubbly, about 2 minutes.
7. Fold chopped pecans into the brown sugar mixture until all nuts are evenly coated.
8. Spoon the pecan topping evenly over the arranged bread slices, covering all surfaces.
9. Bake for 20-25 minutes until the edges are golden brown and the center is set.
10. Let rest for 5 minutes before serving to allow the caramel to thicken slightly.
Let the caramelized pecans create a satisfying crunch against the soft, custardy bread. The brown sugar forms a glossy glaze that pools around each slice. Serve warm with extra maple syrup for dipping or a dollop of whipped cream to balance the sweetness.
Summary
Zesty and utterly delightful, these 18 pecan pie recipes offer something special for every sweet tooth. Whether you’re a baking novice or a seasoned pro, there’s a perfect pie waiting for you to try. We’d love to hear which recipe becomes your new favorite—drop us a comment below! And if you enjoyed this roundup, please share it with fellow dessert lovers on Pinterest. Happy baking!
