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Pecan Pie Truffles

Jim Lastinger

I have no doubt that you’re going to be quite angry with me once you make this recipe. Your upcoming Pecan Pie Truffles addiction can be squarely blamed on me… I’ll take it. These might be the most devilishly delicious fall treat that I’ve ever had. I love truffles with a passion and I’ve never had any that are better than these. 

I’ve always loved Pecan Pie filling, but not so much the crust. I’m not a huge fan of pies anyway. Most people tend to burn the crust when they’re making pecan pies… a big turnoff for me. So while Jen and I were planning what Fall themed recipes we wanted on the blog I mentioned pecan pie. I thought how delicious the filling would be and how much I would dread having to work with a crust just to be disappointed. Then and there the idea of pecan pie in truffle form took shape.

These are the stickiest, gooey-ist, pecan-iest, and best truffles that you’re going to have. I’m not kidding about the stickiest part… you’re going to get messy making these, but it’s totally worth it. They aren’t healthy in any way, but if you get invited to some creative truffle competition over the holidays then you’re well-prepared with these.

On to the recipe…

Pecan Pie Truffles
Yields 18
Gooey, chocolatey, sweet & delicious. Pecan Pie truffles are henceforth named the King of Truffles.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 Tbsp butter
  2. 1/2 C light brown sugar
  3. 1/2 C light corn syrup
  4. Dash kosher salt
  5. 2 Tbsp Vanilla extract
  6. 1.5 C toasted pecans, chopped
  7. 2 tsp bourbon (optional)
  8. 2 C dark chocolate
Instructions
  1. Make the filling: Place butter, brown sugar and corn syrup in a sauce pan over med-high heat. Bring to a boil, whisking frequently. Remove from heat and add pecans, salt, vanilla, and bourbon (if using). Stir to combine and cool in fridge until very firm.
  2. Prepare coating: Melt chocolate in a double-boiler and keep warm.
  3. Make truffles: Line a baking pan with parchment paper. Scoop filling out with a melon-baller and roll by hand into 1-inch spheres. Toss in melted chocolate to coat and place on parchment paper.
  4. Make the truffles in batches, putting the filling and the completed truffles in the freezer to keep them together.
  5. Store truffles in a covered container in the fridge.
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