Description
A delicious layered dessert combining the flavors of pecan pie with whipped cream and ginger snap cookies.
Ingredients
- 2 cups pecans, chopped
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14 ounces) of ginger snap cookies, crushed
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Remove and let cool.
- In a large mixing bowl, combine the granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt. Whisk until smooth and well combined.
- Stir in the toasted pecans. Pour the mixture into a pie dish and bake for 45-50 minutes, or until the filling is set and the top is golden brown. Let the pie cool completely.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Once the pecan pie is cooled, crumble it into bite-sized pieces.
- In a large trifle dish or individual serving glasses, layer the crumbled pecan pie, crushed ginger snap cookies, whipped cream, and a drizzle of caramel sauce. Repeat the layers until the dish is full, finishing with whipped cream and a sprinkle of chopped pecans on top.
- Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a chocolate twist, add chocolate chips to the layers or drizzle melted chocolate over the top.
- You can also substitute the ginger snap cookies with crushed graham crackers for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg