pecan pie truffles;
Originally published December 13, 2019. Updated December 8, 2023 for content and clarity.
I make truffles every year so I’m always trying to be creative with truffle flavors. So why not put the perfect pie combination into a chocolate-covered bite? These pecan pie truffles are such an amazing bite of chewy and crunchy textures to complement the sweet, and toasty flavor of your favorite pecan pie. A perfect bite of poppable pecan pie, when you’ve eaten too much holiday dinner but still need that sweet dessert finish.
Every year I make truffles at Christmas time to share my love of chocolate with all my family and friends. I spend way too much time making truffles because I try to make 4-6 kinds so my little gift boxes have variety. I need milk, dark, and white chocolate and a combination of tried and true flavors and new ones. Check out the candy shop truffles I made in 2017, or see all my recipes in the ultimate holiday truffle guide.
What I love about these pecan pie truffles is the combination of simple ingredients and that it makes a large tasty batch. And these pecan pie truffles go heavy on the pecan because they’re the star of the show—and they should be! Toasting the pecans really brings out the pecan flavor.
Toasting the pecans really brings out the pecan flavor, with just enough sugar and syrup to keep them sweet.
secret to success
I definitely took my mom’s preference to heart in making these pecan pie truffles. She loves pecan pie but that it “never has enough pecans”. So this recipe for pecan pie truffles goes heavy on the pecans with just enough sugar and syrup to keep them together and get that full bite of pecan pie with a graham cracker crust.
I made these pecan pie truffles free-form, without using molds. You could temper chocolate and use molds if you want, but I like the homemade look to represent a homemade pecan pie. One of the hard parts of free-form truffles is making consistent sizes. Especially when paired with molded truffles in presentation, it’s very easy to make them too large. The first year I made my pecan pie truffles a liiiiitle big and they dwarfed the other truffles, whoops. But they still tasted delicious and at the end of the day that’s what matters!
One of the hard parts of free-form truffles is making consistent sizes; it’s very easy to make them too large. Of course size won’t affect their deliciousness!
secret to success
This filling is also super sticky, but I have a few tips to help you get the perfect roll. I start with clean, washed hands, though they will slowly get sticky. Try washing your throughout the process to reset and get some of the stick off your palms. It might take a minute or two, but it helps reset your hands when they collect the sticky and make it harder and harder to form pecan pie balls.
I use a melon-baller to scoop out portions, which I find makes a good size filling-ball. I will take a small spatula and while the filling is still in the spoon, I use the spatula to press around the filling in a sort of dome pattern. This helps condense the filling without making it too dense, but the filling shouldn’t stick to the spatula. Once somewhat dense, I’ll use the spatula tip to dig out the ball of filling into my hands and roll gently.
A short exposure to the air will allow the outer layer of the pecan pie filling ball to dry slightly. I go back after washing the stick off my hands and do a last roll.
secret to success
As long as the ball is “good enough”, aka holding together, even if it’s not perfectly round, I’ll set it on the parchment paper and return to it later. A short exposure to the air will allow the outer layer to dry slightly. Then once I have all the filling balls rolled for my pecan pie truffles, I’ll wash my hands and do a last roll. Usually by then they’re a tiny bit easier to handle and you can press in any protruding bits of pecans.
Then of course I melt my white chocolate. I melt my chocolate coating in the microwave in 15-30 second increments. Stop microwaving when half to two-thirds of the drops are melted, and just stir to let the residual heat melt the remaining chocolate. Then I drop each ball into the melted chocolate and use a fork to cover the filling and tap it on the side and drop it on parchment paper.
I melt my chocolate coating in the microwave in 15-30 second increments. Stop when half to two-thirds of the drops are melted and stir to let the residual heat melt the remaining chocolate.
secret to success
If you want to sprinkle some toppings on these truffles, make sure you have them ready to go before you start coating in chocolate. Chocolate coating is made to set up quickly, so you don’t want to miss your window. My favorite options are chopping some extra pecans and sprinkling on top; or get some festive sprinkles and sprinkle on top. Of course the topping is optional and you can always go classic smooth chocolate.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
- Love pecans? Why not try this delicious twist on a pie, combining a classic apple pie with a pecan streusel in my favorite holiday pie: pecan streusel apple pie.
- Try this pecan toffee shortbread cookies recipe loaded with pecans for a festive holiday cookie you can make ahead and cut and bake.
- Love chocolate truffles? Check out my ultimate truffle guide for over ten flavors of chocolate-covered treats! Perfect for holiday gifting, or to make little bites of sweet chocolate deliciousness!
pecan pie truffles;
Ingredients
- 2 cups whole pecans
- 1 cup graham cracker crumbs (roughly 1 sleeve)
- ¾ cup light brown sugar
- ½ tsp salt
- 2 Tbsp real maple syrup
- ⅓ cup light corn syrup
- 1½ tsp vanilla
- 16 oz white melting chocolate
- pecans or sprinkles for topping, as desired
Instructions
- Spread 2 cups pecans on parchment paper and toast at 350°F for approx. 5 minutes, or until aromatic. Remove from oven and allow to cool.
- Once cool, use a food processor or knife to finely chop the pecans.
- In a medium bowl, combine the chopped toasted pecans, 1 cup graham cracker crumbs, ¾ cup brown sugar, and ½ tsp salt.
- To the dry mixture, add ⅓ cup corn syrup, 2 Tbsp maple syrup, and 1½ tsp vanilla and mix thoroughly until evenly coated.
- Roll mixture into 1 inch balls and place on a parchment paper lined cookie sheet. Cookie sheet may be placed in the fridge for 30 minutes to make easier to handle.
- Melt chocolate according to package instructions. Coat truffles with chocolate and then return to parchment lined cookie sheet.
- (Optional) Sprinkle with chopped pecans or sprinkles before the chocolate sets, then enjoy!
