Pecan Pie Truffles

Prep Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes
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Irresistibly rich and chewy, these Pecan Pie Truffles are the perfect dessert for the holiday season. Filled with bourbon pecan pie and covered in melted chocolate, these truffles are sure to vanish before you know it.  

This recipe is sponsored by Dixie Crystals!

Pecan Pie Truffles

These festive truffles combine the rich flavors of a pecan pie under a thin layer of smooth chocolate for a truly delectable treat. If you can’t imagine Thanksgiving dinner without a pecan pie, but want something a little easier to make, then these pecan pie truffles are the perfect compromise. Easier than pecan pie, but just as addicting. 

These truffles truly are the best of both worlds. Pecan pie lovers get a nutty crunch, while the chocolate addicts like me get their chocolate fix! These truffles can be made with or without bourbon, but if you do add bourbon, it warms up the pecan pie filling and gives it a perfect boozy punch!

The best thing about these pecan pie truffles is that they require no baking! That’s right, you can whip these delectable treats up in a jiffy without using the oven. In fact, the hardest part about this recipe is waiting for them to sit in the freezer for 2-hours before you indulge! 

Overhead image of ingredients for pecan pie truffles on a blue background with a tea towel.

What You’ll Need

Get out your shopping list because you’ll want to make sure you have everything you need! You’ll need the following ingredients:

  • Pecans: the pecans will need to be pulsed into crumbs with a food processor.
  • Graham Cracker Crumbs: You can buy crumbs, or you can use about 8-graham crackers and smash them in a Ziploc bag. I find the latter more fun!
  • Butter: You want to use unsalted butter for this recipe. 
  • Dixie Crystals Dark Brown Sugar: Light brown will work too, but the flavor won’t be as intense. Be sure to use the measuring cup to scoop and pack the sugar. 
  • Maple Syrup: You want to use 100% real maple syrup, not just the flavoring. 
  • Bourbon: Bourbon enhances and deepens flavors, but if you want a non-alcoholic version, you can use orange juice. 
  • Oil: I use coconut oil, but you can use vegetable oil, olive oil, or whatever you prefer. 
  • Chocolate: You will want to use semi-sweet chocolate. Melting wafers work well. 
  • Spices: Cinnamon and vanilla will be used to give a depth of flavor.
  • Toppings: As a fun option, you can add flaky sea salt or pecan pieces to the top of your truffles. 
Graham crackers and pecans pulverized in a food processor.

How to Make Pecan Pie Truffles

You won’t find an easier dessert recipe to whip up for the holidays. These pecan pie truffles are perfect for family get-togethers, as gifts, or an evening snack. 

Pulse pecans and graham crackers: First, throw your pecans and graham crackers into your food processor and pulse them until a fine mixture is created. Place it in a large bowl and set it to the side. 

Make pecan pie filling: Combine the butter, dark brown sugar, salt, maple syrup, bourbon (or orange juice), cinnamon and vanilla in a saucepan. Then, heat the mixture over medium heat, stirring continuously,  until all the sugar is dissolved, about 5-minutes. Let cool. 

Add to pecan crumb mixture: After the sugar mixture has cooled for 10-minutes, add the sugar mixture to the pecan crumb mixture. Use a rubber spatula to incorporate the ingredients.

Make your balls: Line a cookie sheet with parchment paper. Then, scoop the pie filling into your hands and roll them into truffle sized balls and place them on the cookie sheet. 

Freeze the truffles: Place your truffle balls into the freezer for 2-hours. 

Melt the chocolate: Add your oil and chocolate to a microwave safe bowl. Microwave in 30-second intervals, stirring at each interval. It should take about 90-seconds to melt the chocolate. 

Dip your truffles: Quickly dip your truffles, one at a time, into the chocolate. Then, place them back on the cookie sheet. 

Add toppings: If you choose, top each truffle with flaky sea salt, and/or pieces of chopped pecan. 

Let the chocolate harden: Finally, let your truffles sit for at least 10-minutes to allow the chocolate to harden before serving. 

Serve and Enjoy!

Pecan pie truffles lined up on a cookie sheet with parchment paper.

Tips For Perfect Pecan Pie Truffles

  • Don’t burn your pie filling. Be sure to stir your sugar and butter mixture continuously! If you don’t, it will burn on the bottom.
  • Make them non-alcoholic: If you cook the bourbon with the sugar, it will burn off the alcohol, but the flavor will remain. Additionally, you can use orange juice instead of bourbon
  • Make them extra boozy: If you prefer a boozy truffle, leave the bourbon out while you cook the sugar mixture. Add the bourbon to the crumb mixture after the sugar has dissolved! This will create a boozy truffle.
  • Don’t burn the chocolate: You may be tempted to throw the chocolate in the microwave for a full 90-seconds, but this can burn the chocolate and make the truffles unappetizing. Go slow and stir the chocolate often!
  • Use a cookie scoop: For perfectly round truffles that are all the same size, you can use a cookie scoop to roll them into balls. 
Pecan pie truffles in mini muffin wrappers on a white cake stand.

What Can I Use in Place of Bourbon?

Bourbon enhances and deepens the flavors of your truffle, but if you don’t want to use it, you can use orange juice instead! Additionally, you could use other liquors such as rum, brandy, or cognac.

What Chocolate Works Best for Truffles?

The best chocolate for making truffles is semi-sweet block chocolate or chocolate bars. You can also use melting wafers. We advise against chocolate chips since they have a non-melting coating to help them keep their shape. However, if that’s all you have on hand, go ahead and use them. 

Can I Make These Ahead of Time?

Absolutely! Make these delectable treats up to a week ahead of time and store them in the refrigerator until you are ready to serve them. 

How to Store Leftovers

These homemade pecan pie truffles can last up to two weeks in your refrigerator or up to 6-months in the freezer. For best results, store them in an airtight container or freezer Ziploc bag. 

Even if you are planning to gift them, keep them in the fridge so they don’t melt. Before serving, allow the truffles to reach room temperature to give the best texture and flavor. 

Up close image of pecan pie truffle on a chopping board sliced in half.
Up close image of a pecan pie truffle sliced in half to show the bourbon pecan pie filling.
4.5 from 26 votes
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Yield: 24 Truffles

Pecan Pie Truffles

Irresistibly rich and chewy, these Pecan Pie Truffles are the perfect dessert for the holiday season. Each truffle is filled with a bourbon pecan pie filling and covered in melted chocolate.
Prep Time30 minutes
Additional Time2 hours
Total Time2 hours 30 minutes


  • 2 ½ cups pecans
  • 1 cup graham cracker crumbs, about 8 graham crackers
  • 2 tablespoons unsalted butter
  • 1 cup Dixie Crystals dark brown sugar, packed
  • ½ teaspoon salt
  • 2 tablespoons maple syrup
  • ¼ cup bourbon, or orange juice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon coconut or vegetable oil
  • 8 ounces semi-sweet chocolate

Optional Topping:

  • Flaky sea salt
  • Pecan pieces


  • Using a food processor, combine the pecans and graham crackers. Pulse until a fine mixture is created. Move to a large bowl and set aside.
  • In a medium saucepan, combine unsalted butter, dark brown sugar, salt, maple syrup, bourbon (or orange juice), cinnamon, and vanilla. Over medium heat, stirring frequently until all sugar is melted, about 5 minutes. Careful not to burn.
  • Remove from heat and allow to cool for 10 minutes.
  • Next, add sugar mixture to the pecan and graham cracker crumbs. Using a spatula and mix until thoroughly combined.
  • Scoop the mixture into your hands and roll into balls. Place on a parchment lined cookie sheet.
  • Freeze for 2 hours.
  • In a microwave safe bowl, add oil and chocolate. Microwave in 30 second intervals, stirring thoroughly in between each interval. This typically takes about 90 seconds depending on the strength of your microwave. Be careful to not burn the chocolate.
  • Quickly dip truffles one by one into chocolate, remove and place back on cookie sheet. Top with flaky sea salt and/or a piece of chopped pecan, if desired.
  • Allow to sit for at least 10 minutes for chocolate to harden before serving.
  • Store in an airtight container for up a week.



Cooking the bourbon with the sugar will burn off the alcohol, leaving the flavor, but no actual alcohol. If you prefer a more boozy truffle, do not cook the bourbon with the sugar and add bourbon to the crumb mixture after the sugar has cooled some.


Serving: 1, Calories: 159kcal, Carbohydrates: 12g, Protein: 2g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Cholesterol: 3mg, Sodium: 86mg, Fiber: 2g, Sugar: 8g


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Way too sweet! Brown sugar needs to be cut in half to not get an insulin rush.

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