Pecan Pie
Pecan pie every which way — Pecan Pie Crescents, Grandma's Pecan Pie, Easy Pecan Pie Bars, Pecan Pie Brownies — for holiday tables and potluck nights.
★ dessert
dessertPecan Pie Crescents
Delicious crescent-shaped pastries filled with a gooey pecan filling, perfect for a sweet snack or dessert.
Kelly DeVorssIngredients
- 1 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon corn syrup (light or dark)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon or nutmeg (optional)
- 1 can (8 oz) refrigerated crescent rolls
Instructions
- 1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- 2Prepare the filling by mixing chopped pecans, brown sugar, melted butter, corn syrup, vanilla extract, and optional spices until well combined.
- 3Unroll the crescent dough onto a flat surface. If using triangles, pinch seams to form a sheet. Cut into 8 rectangles or squares.
- 4Place 1–2 teaspoons of filling on one corner of each rectangle. Fold the opposite corner over the filling to form a triangle and seal the edges, crimping with a fork.
- 5Arrange the crescents on the prepared baking sheet, spacing evenly. Bake for 10–12 minutes until golden brown.
- 6Optional: Brush with melted butter for shine. Let cool slightly.
- 7Serve warm, dusted with powdered sugar if desired, with whipped cream or ice cream.
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Open in Pepper →The Pie Everybody Asks You To Bring
Pecan pie is sugar, eggs, syrup, and a pile of pecans, and somehow that turns into the dessert people remember. Once you've made it a couple times, you stop measuring so carefully and just know when the filling looks right.
Cooks on Pepper reach for these when they're handed the dessert job — Thanksgiving, a church potluck, a Sunday after supper — and want something that travels well and feeds a crowd.
Every recipe here is pecan pie in some form: the classic in a crust with Grandmas Pecan Pie, Southern Pecan Pie, and Good Ole Pecan Pie, plus hand-held versions like Pecan Pie Crescents, Easy Pecan Pie Bars, Pecan Pie Cookies, Pecan Pie Brownies, and Pecan Pie Dump Cake.
Quick Tips
- 1
Toast the pecans first
Spread them on a sheet pan at 350°F for 6 to 8 minutes until they smell nutty. It keeps them from going soft under the filling.
- 2
Watch for the center jiggle
Pull the pie when the outer 2 inches are set and the middle still wobbles slightly, around 50 to 60 minutes. It firms up as it cools.
- 3
Shield the crust edge
Cover the rim with foil or a pie shield after the first 25 minutes so it doesn't brown past golden while the filling finishes.
- 4
Cool before slicing
Give the pie at least 3 hours on a rack. Cut too soon and the filling runs all over the plate.
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