Traditional pecan pie is a top holiday pie choice and never lets you down, but there is more than one way to prepare this popular favorite. Sometimes adding a little twist to the recipe can deliver a truly memorable dish your family will love. Don’t be surprised if this dessert becomes more than just a holiday request.
One of the special things about the pecan nut is the nutrition they offer. The pecan nut contains over nineteen vitamins and minerals. They are also a great source of natural fats, proteins, and fiber. It must be noted, when it comes to nuts, the pecan is one of the nation’s top picks. Not only are they soft, but they are also slightly crunchy and offer a buttery flavor you can’t get from any other nut.
Whether you like to serve them raw, toasted, or baked into your dessert, pecans are a great way to add nutrition to any meal. If you want to learn how to make a pecan pie or peruse a variety of pecan dishes, take a look at these unforgettable recipes.
As with any pecan pie, preheating the oven and using the precise temperature will always yield the best results. Make sure you know the FAQs when it comes to what temperature the oven should be set to.
Here is a simple, classic pecan pie recipe that you can use with a store-bought pie crust or any home-made crust you prefer.
Ingredients
2 ½ cups of raw pecan halves
6 tablespoons unsalted butter, melted or cooled
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
1 cup light corn syrup
1 cup light brown sugar
½ teaspoon salt
1 9-inch pie dough crust
Directions
- Preheat the oven to 350 degrees F. Place the baking sheet in the oven.
- Gently line pie pan with rolled-out pie dough. Make sure to press in the edges and sides. For decorative edges, use your fingers or a fork. Set aside.
- With a large bowl, mix the butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt. Whisk until the mixture is even. Fold in pecan halves.
- Pour mixture into pie crust and spread evenly using a spatula. Take pieces of aluminum foil and gently cover the edges of the pie crust.
- Place pie on the preheated baking sheet and bake for 60-70 minutes or until pie is set in the center.
- Remove pie and allow it to completely cool before chilling or serving it. The pie can be made a day ahead and refrigerated overnight. For best results, allow pie to come to room temperature before serving.
Don’t forget, it’s important to know when a pecan pie is completely done and how to safely store your extra pecans so you can enjoy them for as long as possible.
Prefer to order in? Check out our genuine pecan pies right from Millican Pecan!
For bite-sized pies that you can pack on-the-go try this recipe. Don’t be surprised if these perfect mini-treats disappear quickly.
Ingredients
Pie Crust:
¼ pound unsalted butter
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla
1 ¼ cup sifted AP (all-purpose) flour
⅛ teaspoon salt
Pecan Filling:
1 pound pecan pieces
½ pound unsalted butter
1 cup plus 2 tablespoons brown sugar
¼ cup granulated sugar
¼ cup honey
¼ cup heavy whipping cream
Directions
Pie Crust:
- Preheat the oven to 350 degrees F.
- Mix the butter and sugar until light and fluffy (recommend electric mixer for this). Add egg and vanilla until well combined. Whisk the flour and salt together, adding it to the butter mixture in three additions. Blend it all until dough forms.
- Grease, butter, or spray 12 mini fluted pie molds. Divide dough into 12 equal portions and pat into mini molds. Prick the dough with a fork to prevent bubbling or rising. Partially bake molds which should take around 15 minutes in the oven.
Pie Filling:
- Use a saucepan to combine butter, honey, brown sugar, and sugar. Bring it to a boil and let it cook for around 3 minutes.
- Remove from the heat and slowly stir in the pecans and heavy cream.
- Pour filling into pie crust molds. Return them to the oven and bake for 20 minutes or until the tops are semi-firm and bubbly.
- Let it cool before serving. Top with whipped cream before serving (optional and fun!).
If you struggle to find the time to prepare homemade mini-pecan pies, you will be happy to hear we have what you need. Take a look at Millican Pecan’s mini-pie bites.
Here is a delectable twist on a traditional pecan pie recipe. Chocolate is so popular that it was only a matter of time before a recipe like this one makes its way to the dessert rack. Did you know over three million tons of chocolate is consumed worldwide? It’s no surprise that bakers and chocolate lovers alike found a way to combine classic pecan pie and chocolate.
Ingredients
Dough:
10 tablespoons unsalted butter
6 tablespoons granulated sugar
1 egg yolk
1 ½ cups AP flour
Toppings:
1 cup chopped pecans
½ cup granulated sugar
6 tablespoons unsalted butter
3 tablespoons milk
⅓ cup chopped bitter chocolate
Directions
- Preheat the oven to 375 degrees F.
- Using an electric mixer, cream together the butter and sugar. Add the egg and mix until well blended. Stir in flour, slowly combining to make dough. Gently pat dough into a 9-inch pie pan.
- Using a saucepan, combine chopped pecans, sugar, butter, milk, and chocolate. Put over low heat until chocolate melts.
- Slowly pour chocolate pecan mixture into the pie dough. Place on the center rack in the oven and bake for 30 minutes.
- Turn off the oven and let the pie sit for an additional 15 minutes in the oven. For the tastiest results, serve this delightful chocolate pecan pie while it’s still warm.
You can also try a Millican Pecan Chocolate Pie for that wholesome taste of southern living!
Who would have thought combining bourbon and bacon with a pecan pie would turn out utterly delicious? Remember, pecan pie doesn’t have to be just for the holidays. Any day of the week is the perfect day to treat yourself.
Ingredients
2 ½ cups raw pecan halves
1 9-inch pie dough (homemade or store-bought)
3 large eggs
½ teaspoon salt
½ cup dark corn syrup
½ cup light corn syrup
1 cup light brown sugar
2 tablespoons melted, unsalted butter
2 tablespoons bourbon
4 thick-cut bacon strips
¼ cup reserved bacon grease
Directions
- Preheat the oven to 350 degrees F and make sure the baking sheet is in there.
- Gently line the pie pan with the dough, pressing it into the edges and up the sides. Use your fingers or a fork to create decorative crust edging.
- Fry the bacon in a skillet until slightly crisp. Remove them, place them on paper towels to soak excess grease. Chop them into small pieces. Set aside ¼ cup of the bacon grease.
- With the large mixing bowl, whisk the dark and light corn syrup, brown sugar, bacon grease, butter, and bourbon. Add the eggs and salt, mixing until everything is well blended.
- Pour mixture into pie crust and spread it evenly. Use pieces of aluminum foil to cover the edges of the pie crust.
- Place pie on the preheated baking sheet and bake for 60-70 minutes, until the center of the pie is set.
- Remove pie and let it cool before refrigerating. Allow the pie to come to room temperature before serving.
Moist yellow cake is satisfying all on its own. On the other hand, this recipe is bound to pique your taste buds. It uses store-bought yellow cake, a hint of cayenne, and a splash of spiced rum as part of the pecan pie recipe. Fans love it and don’t be surprised if you will too.
Ingredients
2 cups pecan halves
½ cup pecan meal
1 box of yellow cake mix
1 teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
4 cups powdered sugar
1 tablespoon granulated sugar
1 stick salted butter
3 large eggs
1 package softened cream cheese
3 separate tablespoons spiced rum
1 cup heavy whipping cream
Directions
- Preheat the oven to 350 degrees F.
- Using a large mixing bowl, merge the cake mix, pecan meal, cinnamon, and cayenne pepper. Using a microwave-safe bowl, warm butter for 30 seconds. Add the butter and 1 egg to the cake mix. Stir it until well combined. Press the cake mixture into the bottom of a greased 9 x 13-inch glass baking dish.
- In a large mixing bowl, beat 2 eggs and cream cheese until smooth. Add the powdered sugar and 2 tablespoons of spiced rum. Pour the cream cheese mixture over the crust. Spread the pecan halves across the surface.
- Bake for 30 to 40 minutes until the pie is cooked through and golden brown.
- For the topping, whip-up the heavy cream with the last tablespoon of spiced rum and the rest of the granulated sugar.
- Spoon your serving of gooey pecan butter pie onto the center of your dessert plate. Add a dollop of the whipped topping on top of your serving or to the side. Enjoy this mouth-watering pecan treat with family and friends!
Cheesecake seems to be one of the first desserts consumed at holiday parties. Well, don’t be surprised if your pecan pie cheesecake disappears just as quickly. After all, combining two of the best desserts into one recipe is enough to get anyone’s taste buds eagerly awaiting a slice.
Ingredients
Pecan Crust:
2 cups raw pecan pieces
1 tablespoon granulated sugar
4-tablespoons melted, unsalted butter
Cheesecake Filling:
4 packages of room-temperature cream cheese
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup sour cream
1 cup raw pecan halves
4-tablespoon unsalted butter
⅓ cup light brown sugar
½ teaspoon ground cinnamon
Dash of salt
Directions
- Preheat the oven to 350 degrees F.
- Line the bottom of the 9-inch springform pan with aluminum foil and place the ring onto the bottom. Secure the latch. Spray the pan and foil-lined bottom with non-stick baking spray. Wrap two more layers of foil on the outside of the bottom and side of the pan.
- For the pecan crust, mix the pecan pieces, sugar, and melted butter into a food processor and pulse until raw pecans are much smaller and the mixture is evenly moistened. Press the pecan mixture along the bottom of the pan.
- Bake the crust for 8 to 10 minutes, until it’s set. Set aside to cool.
- For the cheesecake filling, using a stand mixer, beat cream cheese until it’s light and fluffy. Add sugar and beat until well creamed together. Add eggs, sour cream, and vanilla extract and mix until the cream cheese mixture is smooth and creamy without any lumps.
- To cook the pie, bring a kettle of water to a boil and have it ready. Take a slow cooker lining bag and place it in a large roasting pan, open side up. Place the spring-form pan with baked crust down into the slow cooker liner, keeping the liner open at the top. Carefully pour cheesecake filling on top of the crust.
- Place the roasting pan on the oven rack and pour boiling water into the roasting pan on the outside of the slow cooker liner. Bake for 60 minutes. Turn off the oven, crack the door, and leave the cheesecake in it for another 60 minutes.
- Remove cheesecake from the oven and let it cool completely before refrigerating overnight.
- For the pecan topping, use a small saucepan. Mix the butter, brown sugar, cinnamon, and salt. Place over medium to low heat and stir until sugar is well combined into the butter. Bring the mixture to a slight bubble before removing it from the heat. Gently pour in raw pecan halves and fold them in.
- Allow the topping mixture to slightly cool before pouring over the cheesecake. Let it set completely before serving. You can store the finished cheesecake in your refrigerator for up to five days.
This deconstructed dutch apple pecan pie requires zero added sugar. Don’t worry, it’s still going to be sweet and delicious. The combination of two classic pies makes for an exquisitely, unique recipe that is sure to be a dinner-table favorite.
Ingredients
1 cup fresh pecan halves
3 Medjool dates, pits removed
6 pink lady apples, peeled (or you can use 3 apples and 3 pears)
¼ cup Ghee or grass-fed butter
1 teaspoon cinnamon
1 teaspoon vanilla extract or seeds scraped from 1 vanilla bean
¼ cup warmed coconut butter
Directions
- Preheat the oven to 400 degrees F.
- Lay the pecan halves in a single layer on a baking sheet and bake in the oven for 5 to 7 minutes, until they are fragrant and lightly golden brown. Remove and let it cool completely.
- Roughly chop the dates. Add them and the pecans to a food processor, pulsing them until they are coarse crumbs. Set it aside.
- Core the apples and cut them into ½-inch slices.
- Using a skillet, heat the ghee over medium to high heat. Once it’s melted, add the sliced apples and gently stir. Once apples are softened and caramelized, add the cinnamon and vanilla. Allow apples to get fully coated with the spices before removing them from the heat.
- Spoon the apples into serving platters and drizzle warm coconut butter over them.
- Sprinkle pecan crumbles over the top of the apple dish and serve it warm.
These are the perfect treat to match with your morning coffee or afternoon tea. Pack them with your child’s lunch or surprise the family with a sweet appetizer and watch them smile from delight.
Ingredients
1 cup pecan pieces
1 cup firmly packed light brown sugar
½ cup AP flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup pecan pieces
½ cup melted butter
2 lightly beaten large eggs
1 teaspoon vanilla extract
Cooking spray
Directions
- Preheat the oven to 425 degrees F.
- Combine the cup of pecan pieces, sugar, flour, baking powder, and salt into a large bowl. Form a well in the center of the mixture. Stir together the butter, eggs, and vanilla. Add to the well of the mixture and stir until evenly moistened.
- Use cooking spray and coat 2 miniature muffin pans with it. Place one teaspoon of pecan pieces in each muffin cup. Spoon batter over pecans until almost filled to the top.
- Place muffin pans on an aluminum pan lined with foil and bake for 10 to 12 minutes. Make sure the wooden pick inserted into the center comes out clean before removing it from the oven.
- Cool them on a wire rack for a couple of minutes before running a knife around the edges of each one to loosen and remove it. Watch everyone’s eyes light up as they enjoy a fresh pecan pie muffin!
Want a pecan treat that you can pack in a sandwich bag and snack on throughout the day? These pecan pie bars or squares are the perfect options.
Ingredients
18 tablespoons of room temperature unsalted butter
¾ cup light brown sugar, firmly packed
½ teaspoon salt
3 cups AP flour
8 tablespoons unsalted butter
½ cup firmly packed light brown sugar
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
¼ teaspoon salt
2 cups Millican pecan halves
½ teaspoon vanilla extract
Directions
- Place rack in center of the oven and preheat to 375 degrees F.
- For the crust, mix butter and brown sugar in a large bowl until the mixture is light and fluffy. Add salt and combine. Add flour, a cup at a time, until evenly incorporated. Mix it until the dough comes together in large clumps.
- Press the dough, leaving it about ¼-inch thick into a 9 x 13-inch baking pan. Poke the dough with a fork. Bake until it is golden brown, about 18 to 20 minutes. Remove it and let it cool.
- Reduce oven to 325 degrees F.
- For the filling, use a saucepan and add butter, brown sugar, honey, granulated sugar, heavy cream, and salt. Mix well over high heat and bring it to a boil. Constantly stir until the mixture can coat the back of the spoon. Remove it from the heat and stir in the pecans and vanilla.
- Pour filling onto the cooled crust. Bake until it bubbles, around 15 to 20 minutes.
- Transfer pan to a wire rack for cooling. Run a paring knife around the edges of the pan and invert it onto the cooling rack, leaving the pastry on the rack. Invert the rack with the pastry onto a cutting board, leaving the pastry on the board, with the filling sides up. Use a sharp knife to cut them into 1 x 3-inch bars.
- They are ready to eat! You can store them in an airtight container for up to 1 week, but who knows if they can last that long before getting eaten.
Millican Pecan also offers pecan treats you can pack for your daily snacks, to surprise the kids, or to savor while out hiking with your friends.
No-Bake Mini-Pumpkin Pecan Pie Bites
It’s never too early to prepare your holiday lineup of dessert recipes. If you love no-bake options, this recipe will pique your interest. It features all your favorite Autumn flavors wrapped in a sweet and savory bite-size treat.
Ingredients
Crust:
1 ½ cups of raw pecan pieces
12 raw pecan halves for topping
¾ cup pitted Medjool dates (soak about 7 dates in hot water for 10 minutes)
Pinch of pink salt
Filling:
⅓ cup pumpkin puree
⅓ cup full-fat coconut milk
1 teaspoon pumpkin spice
⅓ cup full-fat pecan milk, coconut milk, or milk of your choice
¼ cup maple syrup
Pinch of pink salt
1 scoop collagen peptides (optional)
Directions
- Using a food processor, combine the pecans, drained dates, and salt. Mix until the combined ingredients form a dough ball.
- In a large bowl, mix the pumpkin puree, coconut milk, pumpkin pie spice, maple syrup, salt, and optional collagen peptides. Whisk until the mixture is smooth.
- Line a cupcake tin and evenly divide the crust mixture. Use your fingers to press the crust to an even layer.
- Evenly distribute the pumpkin pecan pie filling into each cupcake crust, filling them halfway.
- Top each one with a pecan half and place them in the freezer for a minimum of one hour, until they are properly set. For best results, remove and enjoy them slightly chilled.
Check out more innovative desserts with pecans to find the perfect recipe for your family. Satisfaction is just a click away. Making seasonal pecan pies, homemade desserts, and daily snacks for the family can get overwhelming, especially when you don’t have all the ingredients you need. Keep your pantry stocked and get pecans in bulk so you don’t have to worry about running low or running out.
Pecans are an excellent source of antioxidants and are natural sources of carbohydrates, fats, and proteins. Learn about pecan nutrition and the reasons why pecan nuts are so popular. Consider adding pecans to your daily snack list and satisfy your taste buds with healthy meals every day.
Make sure to visit us for more delicious pecan recipes. Pecans are not just for desserts. Pecan nuts are a healthy option for any occasion. There are so many unique pecan recipes you can explore and add to your breakfast, lunch, or dinner menu.
