Pecan Pie Balls (No-Bake) — Detailed Step-by-Step Recipe
These pecan pie balls taste like classic pecan pie filling in bite-size form. They are rich, buttery, and perfect for holidays, gifting, or make-ahead desserts.
Ingredients
- 2 cups pecan halves or pieces
- 1 cup graham cracker crumbs (about 8 full crackers)
- 1 cup powdered sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Optional coating:
- Additional powdered sugar, finely chopped pecans, or melted chocolate
Equipment Needed
- Food processor or blender
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment or wax paper
Step-by-Step Directions
Step 1: Prepare the Pecans
Place the pecans into a food processor. Pulse until they are finely chopped but not turned into a paste. Small bits should remain for texture.
Step 2: Mix the Dry Ingredients
Transfer the chopped pecans to a large mixing bowl. Add the graham cracker crumbs, powdered sugar, brown sugar, and salt. Stir well until everything is evenly combined.
Step 3: Add the Wet Ingredients
Pour the melted butter into the dry mixture. Add the vanilla extract. Mix thoroughly using a spoon or spatula until the mixture becomes thick and sticky. It should hold together when pressed.
Step 4: Chill the Mixture
Cover the bowl and refrigerate for 20 to 30 minutes. This step makes the mixture easier to roll into balls.
Step 5: Shape the Balls
Line a baking sheet with parchment or wax paper. Scoop out about 1 tablespoon of the mixture at a time and roll it between your palms to form smooth balls. Place each ball on the prepared baking sheet.
Step 6: Coat (Optional)
If desired, roll the balls in powdered sugar, chopped pecans, or dip them in melted chocolate. Allow chocolate-coated balls to set before storing.
Step 7: Final Chill and Serve
Refrigerate the pecan pie balls for at least 30 minutes before serving to allow them to firm up completely.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 7 days.
- For longer storage, freeze for up to 2 months. Thaw in the refrigerator before serving.
Tips for Best Results
- Toast the pecans lightly before chopping for deeper flavor.
- If the mixture feels too dry, add 1 to 2 teaspoons of milk.
- If it feels too soft, add a little more graham cracker crumbs.
If you would like, I can also provide a baked version, a bourbon-infused variation, or a chocolate-dipped version with exact melting instructions.
