Decadent Pecan Pie Trifle (Print Version)
Pecan, caramel, and ginger cookies layered with whipped cream for a delightful dessert experience.
# Ingredients:
→ Pecan Pie Filling
01 -
2 cups pecans, chopped
02 -
1 cup granulated sugar
03 -
1 cup light corn syrup
04 -
4 large eggs
05 -
1/4 cup unsalted butter, melted
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon salt
→ Whipped Cream
08 -
1 cup heavy whipping cream
09 -
1/4 cup powdered sugar
10 -
1 teaspoon vanilla extract
→ Assembly and Garnish
11 -
1 package ginger snap cookies, crushed
12 -
1 cup caramel sauce
# Steps:
01 -
Preheat oven to 350°F (177°C). Spread chopped pecans on a baking sheet and toast for 8-10 minutes, stirring once, until aromatic. Allow pecans to cool completely.
02 -
In a large bowl, whisk together granulated sugar, light corn syrup, eggs, melted butter, vanilla extract, and salt until smooth and homogeneous.
03 -
Fold toasted pecans into the batter. Pour into a pie dish and bake at 350°F for 45–50 minutes or until the filling is set and the top is golden. Let cool thoroughly.
04 -
In a separate bowl, combine heavy whipping cream, powdered sugar, and vanilla. Whip with a mixer on medium-high speed until soft peaks form.
05 -
When the baked pecan filling has cooled, break into bite-sized crumbles.
06 -
In a large trifle dish or individual glasses, alternate layers of pecan pie crumbles, crushed ginger snap cookies, whipped cream, and a drizzle of caramel sauce. Repeat layering until filled, finishing with whipped cream and reserved pecans.
07 -
Refrigerate assembled trifle for a minimum of 2 hours to meld flavors before serving.
# Notes:
01 -
Toast pecans to intensify their flavor and provide a contrasting texture within each layer.