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Irresistible Holiday Pecan Pie Balls You Need to Try This Season

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Learn how to make delicious Holiday Pecan Pie Balls. Easy recipe with step-by-step instructions.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup pecan halves, toasted and chopped
  • ¾ cup light brown sugar, packed
  • ⅓ cup pure maple syrup (or substitute with light corn syrup for a more traditional pecan pie flavor)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (extra for filling)
  • 2 large eggs, beaten (for filling)
  • ¼ teaspoon salt (for filling)

When I’m short on pecans, I’ve sometimes swapped in walnuts or even toasted hazelnuts, which add a lovely twist. And if you’re watching sugar, you can cut back slightly or use coconut sugar for a deeper caramel note. But whatever you choose, keep that buttery crust rich and flaky — that’s the heart of this recipe.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This is just like how Mama Lu showed me to make biscuit dough — don’t overwork it, or the crust will lose its flakiness.
  3. Add the egg and vanilla extract to the flour mixture. Stir gently until the dough just comes together. If it feels too dry, add a teaspoon of ice water at a time. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
  4. Meanwhile, prepare the filling. In a medium bowl, whisk together the brown sugar, maple syrup, melted butter, eggs, vanilla extract, and salt until smooth. Fold in the toasted, chopped pecans.
  5. Remove the chilled dough from the fridge. Roll it out on a floured surface to about ¼-inch thickness. Using a small round cookie cutter (about 2 inches in diameter), cut out circles and place them on the prepared baking sheet.
  6. Spoon about a teaspoon of the pecan filling onto the center of each dough circle. Carefully fold the dough over, pinching the edges together to form a ball. Don’t worry if they’re not perfectly round — rustic shapes have character, just like Mama Lu’s kitchen.
  7. Place the pie balls on the baking sheet, seam side down. Bake for 18-22 minutes, or until the crust is golden and the filling is bubbly.
  8. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. These are best enjoyed warm, when the filling is still just a touch gooey.

Find it online: https://claracooking.com/holiday-pecan-pie-balls/