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Pecan Pie Truffles Recipe

Pecan Pie Truffles

These Pecan Pie Truffles combine the rich, nutty flavor of classic pecan pie with the convenience and elegance of a no‑bake, bite‑sized dessert. Chocolate‑coated, crunchy, and make‑ahead ready — perfect for holiday gatherings or cozy nights in.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Holiday Treat
Cuisine American
Servings 40 truffles
Calories 130 kcal

Equipment

  • Food processor
  • Mixing Bowl
  • Small Cookie Scoop or Spoon
  • Parchment‑lined Tray
  • Microwave‑Safe Bowl or Double Boiler for Melting Chocolate

Ingredients
  

Filling

  • graham crackers (or graham cracker crumbs) crumbled finely – gives that pie‑crust flavour
  • salted butter melted – brings richness and balanced saltiness
  • light brown sugar adds deep caramel‑style sweetness
  • vanilla extract adds warmth and rounds out flavours
  • heavy cream makes the filling smooth and luscious
  • maple syrup fall‑style sweetness that pairs beautifully with pecans
  • salt just a pinch to enhance all flavours
  • pecans chopped – the heart of the flavour

Coating

  • semi‑sweet chocolate for coating the truffles in a rich shell
  • vegetable oil a splash to help melted chocolate stay smooth and glossy

Instructions
 

  • Step 1: Line a baking tray or plate with parchment paper; set aside.
  • Step 2: Pulse graham crackers in a food processor until you have fine, sandy crumbs.
  • Step 3: In a large bowl, combine melted salted butter, light brown sugar, vanilla extract, heavy cream, maple syrup, and a pinch of salt. Mix until smooth and glossy.
  • Step 4: Stir in the graham cracker crumbs and chopped pecans until the mixture is evenly combined and sticky yet firm enough to roll.
  • Step 5: Using a small cookie scoop or spoon, portion out the mixture and roll into balls between your fingers. Place each ball onto the parchment‑lined tray.
  • Step 6: Freeze the tray for at least 45 minutes to firm up the truffle balls.
  • Step 7: Melt the semi‑sweet chocolate and a splash of vegetable oil in the microwave in 15‑20 second intervals at 50% power, stirring each time until smooth.
  • Step 8: Remove the chilled truffles from the freezer. Dip each ball into the melted chocolate, letting excess drip off. Place back on parchment. Immediately sprinkle each truffle with a pinch of chopped pecans for garnish.
  • Step 9: Refrigerate the coated truffles for about 1 hour or until the chocolate sets to a glossy finish.
  • Step 10: Transfer the truffles to a serving dish or decorative box, and serve chilled or at room temperature.

Notes

These truffles are a finger‑friendly twist on the classic Southern holiday pecan pie. They taste like the pie you remember, yet require no baking. They’re make‑ahead friendly, giftable, and beautifully festive. According to similarly styled recipes, toasting the pecans enhances their flavour and using fine graham crumbs helps the mixture hold together. :contentReference[oaicite:0]{index=0}

Nutrition

Calories: 130kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 10mgSodium: 45mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 20IUCalcium: 20mgIron: 0.4mg
Keyword Chocolate Coated, Make-Ahead, No-Bake, Pecan Pie, Truffles
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