Pecan Pie Truffles Recipe
This two-ingredient, no-bake, pecan pie truffles recipe is a simplified version (and without the bourbon) of the New York Times' Pecan Pie Truffles.
Equipment
- Baking tray
- Cooling rack
- Parchment paper
- Mixing bowls
- Food Processor
- Spatula
- Cookie scooper
Ingredients
- Pumpkin pie (store bought is easiest)
- Chocolate candy melts
Instructions
- Line a baking tray with parchment paper and place a wire rack on top. Set aside.
- Separate the pecans, syrup mixture, and pie crust into three separate bowls.
- Add the pie crust to a food processor and blend well; then, transfer the pie crust back to its bowl.
- Add the pecans to a food processor and blend well; then, transfer the pecans to the bowl with the pie crust.
- Mix the pie crust and pecans until the mixture is well incorporated.
- Add a spoonful of the syrup mixture to the new pecan pie mixture and mix well.**
- Repeat this step until the dough is soft, but not too sticky. You want the dough to be moist, but not to the point where the dough gets stuck to your hands.
- Using a cookie scooper, create 1-inch balls and place each ball on the wire rack.
- Melt chocolate according to the package instructions.
- Pour a spoonful of melted chocolate over each pecan sphere.
- Top the truffles with chopped or whole pecans.
- Let the chocolate harden (about 5 minutes).
- Remove the truffles from the wire rack by applying pressure to the bottom of the truffle from under the wire rack.
- Enjoy!
Notes
Storing Pecan Pie Truffles: Store the truffles in an airtight container in the fridge for up to 3 days.
*I used a 23 oz pecan pie.
**The amount of syrup you need to add depends on the pecan pie recipe itself, and how much dough you have.