Pecan Pie Truffles Recipe (2024)

Recipe from “VegNews Holiday Cookie Collection”

Adapted by Tara Parker-Pope

Pecan Pie Truffles Recipe (1)

Total Time
About 30 minutes, plus 2 hours' freezing
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These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate. (To make these vegan, be sure to use vegan dark chocolate.) Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests. —Tara Parker-Pope

Featured in: Well's Vegetarian Thanksgiving 2010

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Yield:24 truffles

  • cups pecans, toasted and finely chopped
  • 1cup graham cracker crumbs (from about 8 whole graham crackers)
  • 1cup dark brown sugar, packed
  • ½teaspoon salt
  • 2tablespoons maple syrup
  • ¼cup bourbon
  • 1teaspoon vanilla
  • 7ounces dark chocolate

Ingredient Substitution Guide

Nutritional analysis per serving (24 servings)

177 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 69 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Pecan Pie Truffles Recipe (2)


  1. Step


    In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.

  2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.

  3. Step


    In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.



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Cooking Notes


A note to other unexperienced truffle makers: I had trouble rolling them into balls because they were so sticky until I realized that if I wet my hands they wouldn't stick and roll into very nice balls.


I made these Thanksgiving morning and served them that afternoon. They were a big hit, but I found the bourbon flavor to be a bit overwhelming. However, I had a few left over, and the following day the bourbon flavor had mellowed out. I enjoyed them much more the following day. I recommend making them the day before you plan to serve them.

Have made this four times,

Combine maple syrup, bourbon, 2 tablespoons of butter and sugar & salt in a small glass bowl and microwave it twice 30 seconds each time. This will dissolve the sugar and reduce the grittiness. Pulse half the pecans after toasting with the graham crackers. Makes a smoother mixture. Add 1 teaspoon cinnamon Use a # 40 cookie scoop balls.Freeze and double dip into 10 oz of chocolate plus 2 tablespoons solid fat such as coconut oil. Sprinkle with a few grains of course sea salt


A quarter cup of bourbon is nothing. I would be more concerned that kids ate a half pound of sugar!

Jo Ann Henderson

I thought these little nuggets were pretty good. Personally, I like their boozy quality. I agree that the brown sugar made the texture a little grainy, but that can be eliminated by the use of agave or honey as a sweetener instead. I thought they lacked richness that a couple table spoons of melted butter might add. The butter will eliminate the crumbliness (after refrigerating) when rolling. Upscale alternative to rum balls.


I just had a fantasy: melt a stick of unsalted butter in a pan over medium heat, then put in all the ingredients (except chocolate) and cook until everything is blended and a bit of the alcohol has burned off. Then scrape into a bowl and refrigerate for a couple of hours until the mixture is cool and set. Then, using a small spoon or melon baller, form into balls, freeze the balls, and then perform step 3. I don't have a kitchen so please someone try this and tell me about it.


you could substitute orange juice for the bourbon


My assumption when I first read this recipe was that it needed melted butter to help bind the filling so I added 1/2 cup to the nut mixture. I used the maple syrup but I think honey would be better. And since I'm not a fan of Bourbon I omitted it. I was short on time and only refrigerated the balls for 30 minutes before dipping them in the chocolate and that was fine. My results were excellent.

Kay Kay

I also felt it needed butter however I thought browning the butter would give it an extra kick and it did. DELICIOUS! I increased the crumbs slightly and added a quarter cup of browned butter.


Combine maple syrup, bourbon, 2 tablespoons of butter and sugar & salt in a small glass bowl and microwave it twice 30 seconds each time. This will dissolve the sugar and reduce the grittiness. Pulse half the pecans after toasting with the graham crackers. Makes a smoother mixture. Add 1 teaspoon cinnamon Use a # 40 cookie scoop balls.Freeze and double dip into 10 oz of chocolate plus 2 tablespoons solid fat such as coconut oil.


These are really wonderful and easy to make. If you're concerned about the alcohol do what I did - add the nuts to the mix directly from the oven, immediately after you mix in the alcohol. The heat burns off the booze while leaving the flavor. These will now be a household staple in our home.

Alyce Mantia Price

I made these with Biscoff wafers and the spiced flavor was fabulous!! Otherwise I made them exactly as posted.


Iv'e made something similar a few Christmas' ago using Digestives (A British cookie) instead of Graham crackers . . . Just divine & the perfect hostess/host gift!
For gluten-free, just use any plain sweet gluten-free cookie.


These are delicious - raves all around. BUT does anyone have a hint for making the chocolate a little thinner so the coating goes more smoothly. I saw one recipe for tempering chocolate that called for adding fat. Does anyone have a solution.

And, like many others, 7 oz. is about half of what is needed.


These have been a staple of my Thanksgiving and Christmas dinners since I first tried them a few years back. I always make a double batch to share. SO GOOD! And I agree with another poster who noted you should wet your hands when rolling the truffles--way less messy and more manageable that way. I think it also helps if you pulse the pecans and graham crackers very finely.


Fun to make and delicious. My first attempt at candy making! Took others' advice: Biscoff Biscuits instead of Grahams, butter, food processor. Doubled the recipe with some being dark choco and other milk choco. Experimented with some orange and orange liquor but the lavor got lost. Mine weren't as pretty as the picture but not back for a novice.


Delicious! I pulsed all of the pecans with the graham crackers. They are a little gritty--next time, I'll try melting the sugar with the bourbon and maple syrup beforehand. Added coconut oil to the chocolate. The amount in the recipe was just about perfect--the last two truffles didn't get a full coating, but I decided those were my chef's treat. I used the narrowest bowl I had to maximize the depth (and therefore, the usable amount) of the chocolate. Half a recipe made 22 truffles.


Just made these and fell in love. Ended up making a few adjustments that worked great. I used ginger beer to replace the bourbon, as I do not like the taste of bourbon. I didn’t have maple syrup so I used honey, which while sticky did help hold the balls together. And we had speculoos cookies around for the holidays so we used that instead of graham crackers-I loved the spice that it gave the cookies. A great recipe that will be sticking around in this house.


We loved these pecan balls. However we all felt they should be called bourbon balls. We couldn't taste the pecans or graham crackers. It was easy to make. I will try them again without the bourbon to see if they have more of the pecan pie taste.

Cooking in Flagstaff

These are a go- to favorite around the holidays! Boozy, nutty and delicious!


Underwhelmed. Mine are kind of messy and irregular, but I don't mind that. Just too awfully sweet. Maybe I'm just not a truffle person.


I wish the recipe had said to keep out a few pecan bits out so you can add them to the top of the truffles like the photo shows. I added all of them into the mixture before I realized I should’ve kept some out.


I learned how to temper chocolate for this recipe. I found it impossible to “dip” the frozen balls into the bowl of chocolate without them falling apart and cooling the chocolate too quickly causing the need to reheat which didn’t work well with the cookie grit in it. I would try these again but would spoon the hot chocolate over each one rather than trying to dip again.


Really liked these, but used about half the brown sugar that the recipe called for. Still PLENTY sweet! Also, tempered the chocolate as per the video and only had enough for 17 balls. Next time I will buy 10 0z of chocolate.


I have substituted espresso (either regular or decaf) for the bourbon to accommodate a family member who dislikes the taste of alcohol. I’ve used a Nespresso machine, but I suspect instant would also work.


I made two batches - one as written (plus 1 tsp of cinnamon) and one using some of the tweaks I read about in the comments. The regular one was far better. Other comments talk about the grittiness of the sugar and the booziness of them...but those are the best parts! I’ve had them in my fridge for about a week now and I definitely feel like they’ve gotten better the longer they sit, so I’ll try to make these in advance next time.


I replaced the bourbon with apple cider to make a more kid-friendly version, and it turned out great. I love the bourbon version better, but a reasonable swap for those looking.

Stacey of the North

Add 1/4 cup browned butter, and melt the sugar in the butter. Also chop 1/2 of the pecans finer after toasting.


One more thing....Also doubled the amount of chocolate to two bars, total 8 oz. This made enough for dipping without worrying about any chocolate lost through splatters, etc. Set up an assembly line and relax with the dipping....


These are delicious! Nobody could stop eating them! Very rich but taste special!!! Made as directed except added a little extra bourbon (maybe 1/2 cup total) and extra maple syrup to help everything stick together. I would call these pecan bourbon "balls" not "truffles" as that is more what they are but they are great! Also, used chopsticks to dip them in chocolate, worked really well. The chocolate drips right off and you can just place the balls down to dry. Yum! Highly recommend!

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Pecan Pie Truffles Recipe (2024)


How much do pecan truffles go for? ›

However, the pecan is not its only symbiote. Formerly considered nothing more than a nuisance by pecan farmers, the pecan truffle has been gaining in popularity as an edible mushroom in recent years and can fetch over $160 per pound at market.

Why is my pecan pie not cooked in the middle? ›

If the oven was too cool, this could result in the filling and bottom crust failing to bake through. Follow the recipe directions for the oven temperature, only decreasing it slightly. For example, if the recipe required 350 degrees Fahrenheit, you can go as low as 325 degrees Fahrenheit.

What happens if you over bake pecan pie? ›

Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

Why is the top of my pecan pie hard? ›

A hard pecan pie means it was cooked too long.

What is truffles worth today? ›

As of my last available information, the current market value of white truffles can range from around $2,000 to $4,000 per pound.

How much is 1lb of truffle? ›

Everything You'd Better Know About the Black Truffles Price

The black truffle cost ranges from $1,000 to $2,000 per pound, depending on the season.

Can you rebake a pecan pie that is undercooked? ›

If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.

Should pecan pie be jiggly when it comes out of the oven? ›

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.

Can I leave my pecan pie out overnight? ›

You can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.

Why does my pecan pie look foamy? ›

Tips for The Best Pecan Pie:

Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes.

Why do pecan pies boil over? ›

Water evaporates more quickly up here, and when you mix together super sugary, buttery, liquid-y ingredients and blast them in a hot oven, the vaporizing water leaves behind a cauldron of boiled-down, molten sugar that can bubble, then violently blow its way out of its crust.

Is it better to use light or dark Karo syrup for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

What does overcooked pecan pie look like? ›

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

How do you keep pecan pie filling from seeping through the crust? ›

Seal the Surface

Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

How much can I sell truffles for? ›

Prices for fresh truffles can range anywhere from US$5 to US$300 per ounce throughout the year, depending on the type and availability. Truffles are costly because they are highly seasonal and notoriously difficult to grow, requiring very specific habitat – habitats that are currently being affected by climate change.

How much should I charge for truffles? ›

Truffle Prices in 2021 (Retail)
Truffle SpeciesCommon NameAvg price per lb
Tuber MangnatumItalian White Truffle$1581.67
Tuber MelanosporumWinter Black Truffle$327.84
Tuber UncinatumBurgundy Black Truffle$398.88
Tuber AestivumSummer Black Truffle$361.12
1 more row
Apr 18, 2021

How much is 2 pounds of truffle? ›

Though prices vary depending on the strength of the growing season and the rarity of the type, Sparvoli says prices are, on average: $250 per pound for summer black truffles; $350 per pound for Burgundy, which grow from September through February; $800 per pound for winter black, which grow from November through March; ...

How much does a ball of truffle cost? ›

TRUFFLE SIZES & COSTS. Retail price for Premium Grade 1 truffles is around $3.00 to $3.50 per gram. A 20 gram truffle is about the size of a squash ball.

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