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Pecan Pie Trifle Recipe

Pecans caramelized in butter and maple syrup, layered with cubes of pound cake and whipped cream made from scratch. Serves twelve from one trifle dish.
Prep Time20 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 310kcal
Author: Lucy Brewer

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.
    A small saucepan with a wooden handle containing melted butter and cream, placed on a dark textured surface.
  • 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.
    A small saucepan with melted butter and chopped pecans sits on a dark textured surface.
  • 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.
    A metal mixing bowl containing cream and vanilla extract sits on a dark textured surface.
  • 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.
    A clear bowl filled with cubed pieces of bread sits on a dark textured surface.
  • 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.
    A glass bowl filled with smooth, white whipped cream sits on a dark textured surface, viewed from above.
  • 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.
    A pecan pie trifle topped with whipped cream and whole pecans, with a center layer of pecans in a syrupy sauce, served in a glass dish.

Notes

Once the pecan pie filling has cooled completely, begin assembling the trifle.
Make ahead: assemble, cover, and refrigerate up to 1 day in advance.
Storage: cover and refrigerate leftovers up to 4 days. Serve chilled.
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