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This Pecan Pie Trifle has all the flavor of a classic pecan pie with no crust to roll out. Chopped pecans cook in butter, maple syrup, and a little sugar until they’re sticky and slightly thickened, then get layered in a trifle dish with cubes of pound cake and whipped cream. The only cooking is about 10 minutes in a saucepan. You can put it together a day ahead and pull it straight from the fridge when it’s time for dessert.
This may be one of my favorite desserts ever. You can make it super easy and use store-bought pound cake and whipped cream, or you can make your own. I love my Cream Cheese Pound Cake and Homemade Whipped Cream for this recipe, but sometimes the time gets away from me.
Testing results for pecan pie trifle
- I tested this recipe with a regular pound cake and it’s too much. One standard loaf is just perfect. And nobody has ever complained about leftover pound cake!
- You can make the whole trifle a day in advance, however, I find that it’s best the day of. I have had success making the filling in advance and freezing it, which makes the process much quicker.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Pecans: Two and a half cups, chopped rather than halves. Chopped pieces spoon into an even layer and put pecans in every bite instead of a few large ones sitting on top.
Maple syrup: Real maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup with flavoring, and it will not give the filling the same depth.
Heavy whipping cream: Heavy whipping cream, not half-and-half and not whole milk. Neither one carries enough fat to hold stiff peaks, and these layers need cream that stands up.
Pound cake: One standard 10.75 ounce store-bought loaf, cut into cubes, or one homemade pound cake in a loaf pan.
Pin this now to save it for laterHow to make pecan pie trifle
- Cook the pecans in a saucepan with butter, maple syrup, sugar, vanilla, and salt until the mixture turns sticky and thick.
- Set the filling aside and let it cool all the way down to room temperature.
- Whip the cream with vanilla and salt until it holds stiff peaks.
- Reserve some filling and some cream for the top, then layer pound cake cubes, pecan filling, and whipped cream in a trifle dish and repeat.
- Spoon the reserved filling into the center and pipe or dollop the reserved cream around the edge.
Why the layers hold
Whipped cream holds its shape because the fat in the cream traps air as it whips. Heat softens that fat, so anything warm touching the cream loosens it within a few minutes. The pecan filling has to come all the way down to room temperature before it meets the cream, or the two will run together into one muddy layer.
Layered this way, the finished trifle shows six bands through the glass: pound cake, pecans, and cream, then the same three again. The reserved filling sits in the center on top with whipped cream piped around the edge, so the pecans finish the dish instead of disappearing under a plain white lid.
Variations
- Walnuts. Swap walnuts or peanuts for the pecans cup for cup and cook them the same way.
- Angel food cake. Use angel food cake or shortcakes in place of the pound cake for a lighter, airier layer.
Make-ahead and storage
Make ahead. Assemble the whole thing up to one day in advance, cover it, and keep it in the refrigerator until you serve. The pound cake softens overnight as it takes on some of the syrup from the pecans but it will still be good.
Storage. Cover leftovers and refrigerate up to four days. This no-bake pecan pie trifle is served cold, so leftovers come straight back out of the refrigerator with no reheating at all.
What to serve with pecan pie trifle
I put this pecan pie trifle dessert out after a big holiday meal, when nobody wants another slice of pie but everybody will take a spoonful of something. Serve it cold, straight from the refrigerator, with coffee or an after dinner Chocolate Martini. If you are still putting the rest of the meal together, my Southern Thanksgiving Menu has the whole spread.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Pecan Pie Trifle Recipe
Equipment
Ingredients
For the pecan pie filling:
- 3 tablespoons unsalted butter
- 2 tablespoons maple syrup
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ½ cups chopped pecans
For the whipped cream:
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the layers:
- 1 store bought pound cake (10.75 ounces), cut into cubes
Instructions
- Melt 3 tablespoons unsalted butter in a small saucepan over low heat.
- Add 2 tablespoons maple syrup, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 2 1/2 cups chopped pecans to the saucepan. Stir until the pecans are coated, then continue cooking over medium heat, stirring often, until the mixture is sticky and has thickened slightly, about 10 minutes. Set aside to cool completely.
- In a stand mixer, combine 1 1/2 cups heavy whipping cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whip on high speed for 1 to 2 minutes, until stiff peaks form.
- Set aside 1/2 cup of the pecan filling and 1/2 cup of the whipped cream for the topping.
- Add a 1 to 2 inch layer of pound cake cubes to the bottom of a trifle dish.
- Top with half of the remaining pecan filling, then half of the remaining whipped cream. Repeat the layers of pound cake, pecan filling, and whipped cream.
- Spoon the reserved 1/2 cup of pecan filling into the center of the trifle, then pipe or dollop the reserved whipped cream around the border.
Notes
Nutrition
Questions and tips
Storage
Cover leftovers and refrigerate up to four days. This no-bake pecan pie trifle is served cold, so leftovers come straight back out of the refrigerator with no reheating at all. Assemble the whole thing up to one day in advance, cover it, and keep it in the refrigerator until you serve.
A small saucepan for the pecan filling, a stand mixer or a handheld mixer for the whipped cream, and a trifle dish to layer it in.
Chop them. Halves clump into pockets instead of spreading across the layer, and chopped pieces spoon out evenly so every serving gets the same amount.
Yes. Use salted butter in the filling and leave out the quarter teaspoon of added salt so the caramelized pecans don’t turn out too salty.
Keep whipping on high speed and watch it closely. The cream needs to reach stiff peaks that hold their shape, which takes a minute or two in a stand mixer, and cream straight from the refrigerator whips faster than cream that has warmed up on the counter.
