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    Home » Recipes » Gluten-Free Holidays

    Published: Oct 28, 2022 by Jen Wooster

    Pecan Pie Filling

    939 shares
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    Jump to Recipe
    Pecan filling in a jar.
    Pecan filling in a jar.
    Pecan filling in a jar.
    Pecan sauce over ice cream.

    A fully cooked pecan pie filling recipe that can be canned, used as a sauce for ice cream or cheesecakes, or fill a fully baked pie shell for a quick and easy dessert. But don't worry, we have included instructions if you want to use this filling in your own unbaked baked pie crust!

    Pecan filling in a jar.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    Homemade pecan pie is a quintessential Thanksgiving dessert. And while we love making pies, especially our gluten-free pecan pie, sometimes making a whole pie is a lot of work.

    This recipe is so popular it was featured in South in Your Mouth's Southern Food Weekend Potluck.

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make Stove Top Pecan Pie Filling
    • ⏲️How to Make Pecan Pie Filling for Baking
    • 👩🏻‍🍳 Expert Tip
    • 💭 Variations
    • 🌡️Storage
    • More Sweet Treats
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    📖Why This Recipe Works

    This recipe can be canned and given as a gift to a party host or in place of a cookie exchange. It is naturally gluten-free and can be made easily dairy-free.

    Made on the stovetop, stirring over low heat prevents the eggs from scrambling. Once fully cooked it can be used in a variety of ways from filling mini tart shells to canning for use later in the year!

    This recipe can also be used to make pecan pie bars or a pie when used with your favorite pie crust recipe!

    🧾Ingredient Notes

    Pecans- I like to use a mix of halves and pieces.

    Dark Corn Syrup - There are recipes that use light corn syrup, but I love the richer flavor that dark corn syrup brings to the pecan pie filling.

    Light Brown Sugar - I like to use light brown sugar to offset the richness of the dark corn syrup. If you only have dark brown sugar that will work too! I do not recommend substituting granulated sugar, but dark coconut sugar will work.

    Unsalted Butter - Melted to keep the filling smooth and creamy. If you use salted butter reduce the salt by half. Use vegan butter for dairy-free.

    Vanilla Extract - A touch of vanilla adds warmth and flavor depth to the filling.

     

    Recipe ingredients on a counter.

    ⏲️How to Make Stove Top Pecan Pie Filling

    1. Melt- Add all the ingredients, except the vanilla extract, in a saucepan. Heat on low heat and constantly stir until the sugar is dissolved and the butter is melted.
    2. Boil- Gradually increase the heat until the pecan mixture reaches a low boil. Stir every minute to ensure the eggs do not scramble. Once the mixture has thickened add the vanilla extract.
    3. Cool- Cool to room temperature before using.

    See below for storage and canning instructions.

    Pecan pie filling in a pot.

    🥧How to Use Cooked Pecan Pie Sauce

    Beyond using this filling for pie (or mini pies), you can use this pecan pie sauce on cheesecakes, stir it into yogurt for a snack, or make an ice cream sundae!

    You can also use it on top of pancakes or waffles, like our pumpkin pancake syrup, on top of oatmeal, or stir it into overnight oats.

    Cooked pecan pie filling can also be used in pastry treats like homemade pop tarts or hand pies.

    ⏲️How to Make Pecan Pie Filling for Baking

    1. Par Bake- Blind bake your crust for at least 15 minutes at 425 F degrees.
    2. Melt- Melt your butter and cool slightly so as not to cook the eggs.
    3. Combine- Whisk in the corn syrup, brown sugar and salt. Add the beaten eggs and vanilla.
    4. Bake- Add your pecans to the pie shell (if you want a pretty design) and pour over the sauce or add them directly to the sauce and pour it into your pie shell. Bake until the center is just set.
    5. Cool- This easy pecan pie recipe needs to cool on a baking rack for at least 2 hours, preferably overnight.

    Failing to cool your pecan pie properly will result in a running center. The filling needs time to set up properly.

    Pecan pie filling in a pan and the completed pecan pie.

    👩🏻‍🍳 Expert Tip

    Using room-temperature eggs will reduce the chances of the eggs scrambling creating an unwelcome texture.

    💭 Variations

    This delicious pecan pie filling recipe definitely doesn’t need any changes, but here are a few ways it can be adjusted to fit your needs:

    • Dairy-Free Pecan Pie Sauce - Use dairy-free butter in the filling.
    • Bourbon - Add 1 to 2 tablespoons of bourbon along with the vanilla.
    • Walnut - I know. It’s a pecan pie. But you can totally just swap out with your favorite nuts, but walnuts are the most common.
    • Chocolate Pecan- Add 1 cup of semi-sweet chocolate chips as the sauce is cooling.

    🌡️Storage

    Cool the sauce completely and store it in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. You can reheat the sauce in the microwave on 50% power stirring every few minutes. Or reheat in a saucepan on the stovetop over low heat.

    This recipe can be frozen in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

    If baked in a pie, store the pie in its original pie plate at room temperature and cover it with foil or plastic wrap.

    Canning

    Leave one inch of headspace in your jar when canning to prevent jar overflow in the canner. Once the sterilized jars are filled and the lids are attached, the pecan pie filling is canned in a water bath canner for 25 minutes.

    Remove from the heat and allow the jars to sit for an additional 5 minutes before carefully removing them from the water. Let sit for 24 hours before checking the seal.

    Pecan pie sauce over ice cream.

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    💬Frequently Asked Questions

    Can you can pecan pie filling?

    Yes, you can pecan pie filling if it has been fully cooked. Raw eggs should not be canned. See the post for canning instructions.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    Pecan filling in a jar.

    Pecan Pie Filling

    A classic pecan filling recipe that can be used in a variety of desserts from topping ice cream to a pecan pie inspired trifle.
    Servings: 8
    Prep: 5 mins
    Cook: 10 mins
    Total: 15 mins
    4.9 from 13 votes
    PRINT PIN SAVE

    Equipment

    • Medium Saucepan

    Ingredients
      

    • 2 cups pecan chopped
    • 1 cup dark corn syrup
    • ½ cup brown sugar
    • 4 tablespoon unsalted butter
    • 3 eggs
    • ¾ teaspoon salt
    • 1 teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions
     

    Pecan Pie Sauce

    • In a medium saucepan over low heat, stir together the chopped pecans, corn syrup, brown sugar, butter, eggs, and salt. Stir constantly until the sugar has dissolved.
      2 cups pecan, 1 cup dark corn syrup, ½ cup brown sugar, 4 tablespoon unsalted butter, ¾ teaspoon salt, 3 eggs
    • Increase the heat and bring to a slight boil, just so the edges of the pan bubble. Reduce to a simmer. Cook for 8 minutes or until thick. Stir in vanilla.
      1 teaspoon vanilla extract
    • Let cool to room temperature before using.

    Pecan Pie Instructions

    • Par bake crust for 15 minutes at 425 F degrees. Use pie weights or dry beans to weigh down.
    • Melt the butter in the microwave or in a saucepan. Allow to cool slightly but not solidify. Whisk together the cooled melted butter, corn syrup, brown sugar, and salt until well combined and frothy. Add the eggs and vanilla. Whisk until combined. Stir in pecans.
    • Pour into pie shell. Bake for 35 to 40 minutes or until the center is just set and reaches 200F degrees.
    • Cool the pie on a baking rack for at least 2 hours, preferably overnight. Serve cold or at room temperature.
    Rate this Recipe

    Video

    Notes

    • Use this pecan pie filling as a sauce for ice cream, cheesecakes, etc, or to make deconstructed pecan pie in a cup.
    • Cool completely and store in the fridge in an airtight container for up to 2 weeks.
    • Serve at room temperature or warm.
    • This recipe can be canned or frozen in a sealed container for up to 3 months.

    Nutrition

    Calories: 422kcal | Carbs: 51g | Protein: 4g | Fat: 25g | Fiber: 2g
    Author: Jen Wooster
    Course:: Baking, Dessert
    Cuisine: American, Christmas, Southern, Thanksgiving
    Keyword pecan pie in a jar
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    939 shares
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      Recipe Rating




    1. Lisa says

      March 03, 2023 at 4:07 pm

      This looks sooooo good! I'm shocked it can be pressure canned with the eggs in it! Have you tried it?

      Reply
      • Jen Wooster says

        March 04, 2023 at 10:39 am

        I personally haven't done it because it never lasts that long in my house. It would be the same as canning lemon curd which has cooked egg yolks. Here is a good guide for the process. https://nchfp.uga.edu/how/can_02/lemon_curd.html

        Reply
    2. donna haddock says

      January 24, 2023 at 9:22 am

      5 stars
      Once I can the filling how do I use it as a pie filling?

      Reply
      • Jen Wooster says

        January 26, 2023 at 9:56 am

        5 stars
        Blind bake the pie crust until it has about 15 minutes left. Pour in the filling and bake 15 minutes and then cool until set. You can also just fill a pre baked pie crust but it won't be as set.

        Reply
    3. Linda says

      December 29, 2022 at 4:56 pm

      Is it possible to use light corn syrup?

      Reply
      • Jen Wooster says

        December 29, 2022 at 7:46 pm

        You can but the flavor will not be as rich. But the texture should be okay.

        Reply
    4. Barb says

      December 23, 2022 at 8:18 pm

      4 stars
      My sauce is thick enough to be pie filling. Obviously I cooked it too long. What would you recommend I use to thin it?

      Reply
      • Jen Wooster says

        December 27, 2022 at 9:33 am

        A little water over very low heat.

        Reply
    5. Kari says

      December 06, 2022 at 12:11 pm

      Looks delicious! Does the recipe use 4 eggs or 3? Recipe says 3 but the video and pictures show 4.

      Reply
      • Jen Wooster says

        December 06, 2022 at 1:04 pm

        5 stars
        Good catch- it is 3- I updated the recipe after the final shoot.

        Reply
    6. Carlton says

      November 18, 2022 at 11:23 pm

      5 stars
      Great recipes easy to make

      Reply
      • Jen Wooster says

        November 20, 2022 at 11:25 am

        5 stars
        Glad you enjoyed!

        Reply

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    Greetings!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

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