Clarissa Dickinson

Pecan Pie Truffles

Clarissa Dickinson
Pecan Pie Truffles

I didn't eat pecan pie for as long as I can remember, for a reason I still have no idea. It was always pumpkin pie at our Thanksgivings so maybe I just never had the chance, but now that I have it's easily one of my favorite pies. My only issue is, it's so sweet, I don't think I could actually eat an entire piece of pie, sadly. That's where these truffles come in to play! Bite sized pieces of pie for when you need a taste of Thanksgiving.


Makes: 35 truffles               Time: 90 minutes


  • 2 3/4 cups toasted pecans, chopped finely 
  • 1 cup graham cracker crumbs
  • 1 cup light brown sugar
  • 1/2 teaspoon salt
  • 3 tablespoons maple syrup (the real kind)
  • 1/3 cup + 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 2 cups chocolate chips

Step 1: Place the pecans on a baking sheet and bake for 7 minutes on 350. Remove from oven and chop, setting aside 1/4 cup for topping.

Step 2: Mix together the remaining chopped pecans, graham cracker crumbs, light brown sugar and salt.

Step 3: Add the maple syrup, corn syrup and vanilla and stir until combined. Place mixture in the fridge for 15 minutes.

Step 4: Remove from fridge and using a mini ice cream scoop, form balls of the dough, around 1 1/2" in diameter and place on a wax lined baking sheet. Freeze for 30 minutes.

Step 5: Melt the chocolate chips over a double boiler and keep on very low to keep the chocolate smooth while dipping the truffles.

Step 6: One by one, coat the balls with chocolate, place back on wax paper and sprinkle with the chopped toasted pecans set aside.

Step 7: Freeze for another 15 minutes  and then refridgerate until you are ready to serve.