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Eight Easy Pecan Pies Recipes

Updated on November 11, 2016

Chocolate Pecan Pie Cookies

1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
1/8 cup miniature semi-sweet chocolate chips
Pre-heat oven to 350°F. Cream butter and brown sugar with an electric mixer at medium speed until creamy. Add egg and vanilla, continuing to beat at medium speed. Add flour and baking powder a little at a time at low speed until it is well-mixed. Shape dough into 1 1/4-inch balls and place 2 inches apart onto ungreased cookie sheets. (I used parchment paper.) Using your thumb, make an indentation in each cookie.
Combine all filling ingredients in small bowl. Fill each cookie with 1/2 teaspoon of filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute and remove from cookie sheets to finish cooling. If you like, you may add a few extra chocolate chips to the top of the cookie while they are still warm and press them lightly into the cookie.
Makes 3 dozen cookies. They can be made ahead and kept frozen for up to 3 months. Store in an air-tight container and separate them into layers with wax paper.

Chocolate Pecan Pie Cookies
Chocolate Pecan Pie Cookies
Pecan Pie Recipe
Pecan Pie Recipe

Pecan Pie Recipe


  • Homemade Pie Crust
  • 2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup1
  • 1/2 cup (100g) packed dark brown sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. The crust: Prepare my pie crust recipe through step 5.
  2. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  3. Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
  4. The filling: Spread pecans evenly inside pie crust. Set aside. In a large bowl using a rubber spatula or wooden spoon, whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.
  5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
  6. Slice and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar if desired.
  7. Make ahead tip/Freezing: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator. You can also make the pie dough 1-5 days in advance, since it needs to chill. To make the pie in full 1 day in advance-- after it cools, cover tightly and keep at room temperature. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Additional Notes:

  1. You can use light corn syrup instead. I have no subtitution suggestions that work correctly yielding the same texture, moisture, and flavor. Traditional pecan pie needs corn syrup.



  • For the Crust:
  • 8 large sheets of graham crackers
  • 3 tbsp brown sugar
  • 1/2 cup pecans
  • 5 tbsp melted butter
  • For the Filling:
  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 4 large eggs
  • For the Pecan Topping:
  • 1 1/2 cups chopped pecans
  • 3 large eggs
  • 1 (12.25 oz) jar caramel ice cream topping
  • Optional toppings: pecans and more caramel ice cream topping


  1. Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
  2. To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
  3. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.
  4. To make the pecan pie topping: Sprinkle 1 1/2 cups of chopped pecans over the top of the cheesecake in an even layer. In a large bowl whisk the 3 eggs and then whisk in the full jar of caramel ice cream topping until combine. Pour over the chopped pecans.
  5. Place the springform pan carefully on a large, foil lined baking sheet and bake for 60 to 70 minutes, or until the center of the cheesecake is only slightly jiggly.
  6. Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for at least 2 hours, or overnight.
  7. Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with additional pecans and caramel ice cream topping if desired. Enjoy!



Serves: 8 - 12 servings


  • 1/2 cup sugar
  • 1 cup light corn syrup
  • 3 eggs
  • 1 1/2 tsp. vanilla
  • 3 TBL melted butter
  • 2 TBL cocoa
  • 1 TBL flour
  • 1/4 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup pecan halves
  • 1 (9 in) unbaked pie crust shell


  1. Prepare pie crust in a 9 inch pie pan.
  2. Preheat oven to 350 degrees.
  3. Put 1 cup chocolate chips in bottom of unbaked pie shell in single layer.
  4. Layer chocolate chips with 1 cup pecan halves.
  5. In a mixing bowl with electric mixer, beat eggs.
  6. Add sugar, corn syrup, vanilla, butter, salt, cocoa, and flour.
  7. Mix until all incorporated.
  8. Pour in pie filling, pecans will rise to the top.
  9. Cover pie crust with crust cover or with foil.
  10. Bake for 45 mins.
  11. Let cool completely before serving.
  12. Best if made a day ahead.



yield: 12 - 16 SERVINGS

prep time: 10 MIN

cook time: 40 MIN


  • For crust:
  • 2 sticks unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 2/3 cups all-purpose flour
  • ½ teaspoon salt
  • For topping:
  • 1 stick (½ cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 2 cups chopped pecans


  1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
  2. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
  3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
  4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
  5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
  6. Return the pan to the oven and bake an additional 20 minutes.
  7. Remove the pan and allow the bars to fully cool in the pan.
  8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.


Recipe type: pie crust, dessert

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 1

Quick easy pecan pie crust that can be used in any recipe that calls for cooked or uncooked pie crust.


  • 10 cinnamon graham crackers
  • 4 oz butter (1 stick) melted
  • ½ cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar


  • 10 cinnamon graham crackers
  • 4 oz butter (1 stick) melted
  • ½ cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar


  1. Spray a prepared 9 inch pie pan.
  2. In a small pot melt the butter. Set aside.
  3. In a food processor or in a plastic baggie crush the graham crackers.
  4. In a bowl add crumbs pecans and sugars. Pour in butter and mix with a fork.
  5. Press into the bottom and sides of 9 inch pie pan.
  7. Preheat oven to 350F. Cook for 10 minutes. Completely cool before using.

Pecan Turtle Tart

Prep time 10 mins Cook time 15 mins Total time 25 mins

Serves: 8 slices


  • 1 - 9-inch unbaked prepared pie crust
  • 1 - 11 oz. package caramels, unwrapped
  • ½ c. heavy whipping cream
  • 3 c. pecan halves
  • 1 c. semi-sweet chocolate chips, melted


  1. Unroll the pie crust and arrange it on a fluted tart pan. Trim and crimp the edges.
  2. Bake at 425 degrees for 10-12 minutes, or until edges are golden brown.
  3. Cool on a wire rack.
  4. Meanwhile, in a large saucepan over medium heat, combine the caramels and heavy cream.
  5. Cook and stir until caramels are melted, and the mixture is smooth.
  6. Carefully fold in the pecans.
  7. Spread the filling evenly over the baked pie crust.
  8. Drizzle generously with chocolate.
  9. Allow at least 30 minutes to set. Cut and serve. Enjoy!!


Yield: 1 pie; 8 servings


  • 1 9-inch blind baked pie shell
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 16 oz. cream cheese, softened
  • 1 1/2 teaspoons vanilla
  • 1/2 cup packed brown sugar
  • 1/4 cup real maple syrup
  • 1 cup finely chopped pecans + 1/2 cup roughly chopped pecans for garnish


  1. In a large bowl, whip cream with powdered sugar until stiff peaks form. Set aside.
  2. Mix cream cheese with vanilla, brown sugar and maple syrup until smooth. Fold in whipped cream and finely chopped pecans and pour into baked pie shell. Top with roughly chopped pecans and refrigerate until ready to serve.


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