Pecan Cookie Pie Recipe

The Perfect Pecan Cookie Pie Recipe for Sweet Tooth Bliss

Marbled pecan cookie pie refines traditional dessert expectations with its mesmerizing swirls and unexpected culinary fusion.

Sweet meets nutty in this extraordinary creation that challenges conventional baking boundaries.

Delicate marbling techniques infuse visual drama into a classic comfort treat, blending crisp and tender elements seamlessly.

Rustic pecans provide earthy undertones against a backdrop of rich, buttery foundations.

Complex flavor profiles emerge from carefully balanced ingredients that dance between crumbly and smooth textures.

Unexpected combinations elevate this dessert from simple confection to a sophisticated culinary experience.

Dessert lovers and adventurous bakers will find inspiration in its creative approach.

  • Swirl Up Stunning Looks: The marbled effect combines chocolate and vanilla dough, creating a visually stunning cookie pie that looks professionally crafted and Instagram-worthy.
  • Texture Triple Threat: Enjoy a perfect blend of crispy edges, soft center, and crunchy pecans that deliver an amazing mouthfeel in every single bite.
  • Quick Comfort Dessert: This recipe takes less than an hour from start to finish, making it an ideal last-minute treat for unexpected guests or sudden sweet cravings, with minimal complex techniques required.
Base Ingredients:
  • Butter: Rich, creamy base that provides tender texture and deep flavor.
  • Brown Sugar, Muscovado Sugar: Natural sweeteners with molasses notes for complex taste and soft cookie texture.
  • Egg: Binds ingredients and adds richness to the cookie pie.
  • Vanilla: Warm, classic flavoring that enhances overall sweetness.
Dry Ingredients:
  • Baking Powder: Helps cookies rise and become light and fluffy.
  • All-Purpose Flour: Provides structure and stability to the cookie base.
  • Cocoa Powder: Adds deep chocolate flavor and dark color to part of the dough.
Flavor and Texture Enhancers:
  • Chocolate Chunks: Rich, melty pockets of chocolate throughout the cookie pie.
  • Pecans: Crunchy nuts that add texture and nutty flavor to the dessert.

Step 1: Prepare Oven and Baking Sheet

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 2: Cream Butter and Sugars

In a large mixing bowl, cream together:
  • Butter
  • Brown sugar
  • Muscovado sugar

Beat until smooth and fluffy.

Step 3: Add Wet Ingredients

Mix in:
  • Egg
  • Vanilla extract

Stir in baking powder until well combined.

Step 4: Divide and Flavor Dough

Separate dough into two equal portions:
  • Add cocoa powder to one portion
  • Add flour to the other portion

Gently fold chocolate chunks into both dough sections.

Step 5: Chill Dough

If dough feels sticky, refrigerate for 30 minutes to firm up.

Step 6: Create Marbled Pattern

On prepared baking sheet, arrange dough:
  • Alternate vanilla and chocolate dough balls
  • Form a ring shape
  • Fill the center with remaining dough

Step 7: Bake and Finish

First baking phase: Bake for 10 minutes.

Second baking phase: Add pecans, continue baking for 15 more minutes.

Let cookie pie cool for 30 minutes before serving.

  • Master Dough Chilling: Refrigerate dough for 30 minutes to prevent spreading and enhance flavor complexity.
  • Perfect Marbling Technique: Gently swirl vanilla and chocolate doughs together using a toothpick for elegant, artistic patterns.
  • Pecan Placement Trick: Press pecans lightly into half-baked cookies to ensure even toasting and beautiful presentation.
  • Temperature Control: Use room temperature ingredients for smoother mixing and consistent cookie texture.
  • Storage Wisdom: Store cooled cookies in an airtight container to maintain softness and prevent rapid drying.
  • Refrigeration: Store leftover cookie pie slices in an airtight container in the refrigerator for up to 5 days. Wrap individual pieces in plastic wrap or separate layers with parchment paper to prevent sticking and maintain freshness.
  • Freezing: Freeze whole pie or individual slices by wrapping tightly in plastic wrap, then aluminum foil. Frozen cookie pie can last up to 3 months. Thaw overnight in the refrigerator before serving.
  • Reheating: Warm refrigerated or thawed slices in the microwave for 10-15 seconds for a soft, gooey texture. Alternatively, reheat in a preheated oven at 160°C for 5-7 minutes to restore the crisp edges and bring out the rich chocolate and pecan flavors.
  • Pair with Creamy Comfort: A cold glass of milk perfectly complements the rich chocolate and nutty pecan flavors, balancing the sweet and decadent cookie pie.
  • Wine Wonderland: Choose a sweet dessert wine like port or moscato, which enhances the chocolate's depth and matches the pie's indulgent texture.
  • Coffee Companion: A robust espresso or cappuccino cuts through the sweetness, providing a bold contrast to the marbled cookie's rich profile.
  • Ice Cream Dream: Vanilla bean or caramel ice cream creates a delightful temperature and flavor contrast, adding a luxurious touch to each bite.
  • Nutty Chocolate Swirl: Replace half the pecans with almonds or walnuts for a different nutty crunch. Drizzle melted white chocolate over the top for extra sweetness.
  • Salted Caramel Edition: Sprinkle sea salt on top before baking and add a caramel sauce drizzle after cooling. Use dark brown sugar for deeper flavor complexity.
  • Espresso Chocolate Blast: Mix instant espresso powder into the chocolate dough for a rich coffee undertone. Top with dark chocolate shavings to enhance the mocha profile.
  • Gluten-Free Marble Magic: Substitute regular flour with almond flour or gluten-free flour blend. Ensure all ingredients are certified gluten-free for those with dietary restrictions.
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Pecan Cookie Pie Recipe

Pecan Cookie Pie Recipe

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4.6 from 27 reviews

  • Total Time: 40 minutes
  • Yield: 8 1x
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Description

Marbled Pecan Cookie Pie blends classic Southern comfort with artistic chocolate swirls, creating a delightful dessert that marries cookie crunch and rich pie tradition. Rich pecans and smooth chocolate layers promise a delectable experience you cannot resist.

Ingredients

Scale

Dry Ingredients:

  • 205 grams (7.2 ounces) flour
  • 2 grams (0.07 ounces) baking powder
  • 15 grams (0.5 ounces) cocoa powder

Wet Ingredients:

  • 150 grams (5.3 ounces) butter, softened
  • 110 grams (3.9 ounces) brown sugar
  • 85 grams (3 ounces) muscovado sugar
  • 50 grams (1.8 ounces) egg
  • 1 teaspoon vanilla extract

Additions:

  • 150 grams (5.3 ounces) dark chocolate, chopped into chunks
  • 35 grams (1.2 ounces) pecan nuts

Instructions

  1. Prepare all ingredients and equipment, ensuring oven is positioned at 350°F (180°C) with rack centered.
  2. Using an electric mixer, thoroughly blend softened butter with brown sugar and muscovado sugar until creamy and uniform in texture.
  3. Incorporate whole egg and pure vanilla extract into the sugar mixture, mixing until completely integrated.
  4. Gently fold baking powder into the combined wet ingredients, ensuring even distribution.
  5. Carefully separate cookie dough into two equal portions, maintaining consistent volume.
  6. To one dough portion, fold in unsweetened cocoa powder, creating a rich chocolate variant.
  7. Fold all-purpose flour into the alternative dough portion, maintaining a light consistency.
  8. Distribute premium chocolate chunks evenly between both dough variants, ensuring balanced chocolate presence.
  9. If dough feels excessively soft or sticky, refrigerate for approximately 25-30 minutes to firm texture.
  10. On a parchment-lined baking sheet, strategically arrange alternating vanilla and chocolate dough balls in a circular formation.
  11. Fill the central area with remaining dough, creating an attractive marbled pattern.
  12. Initial baking phase requires 10 minutes in preheated oven until edges begin to set.
  13. Sprinkle high-quality pecans across cookie surface and continue baking for an additional 12-15 minutes.
  14. Remove from oven and allow cookies to cool completely on baking sheet for approximately 25-30 minutes before serving.

Notes

  • Chilling the dough prevents spreading and helps maintain the marbled pattern during baking.
  • Mixing cocoa powder into half the dough creates a delightful chocolate-vanilla contrast that looks stunning.
  • Using muscovado sugar adds rich, deep caramel notes and helps create a softer, chewier cookie texture.
  • Alternating vanilla and chocolate dough balls creates a beautiful swirled effect that makes each cookie unique.
  • Adding pecans halfway through baking ensures they remain crunchy and don’t burn during the entire cooking process.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Desserts, Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 604 kcal
  • Sugar: 49g
  • Sodium: 92mg
  • Fat: 38g
  • Saturated Fat: 23g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 31mg

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Mary Ellen

Mary Ellen

Founder, Pastry Chef & Recipe Developer

Expertise

  • Artisanal Bread Making
  • Exquisite Pastry Craftsmanship
  • Creative Dessert Presentation
  • Flavor Profile Development
  • Menu Concept Innovation.

Education

Savannah Technical College

  • Program: Associate of Applied Science in Culinary Baking & Pastry Arts
  • Focus: A specialized program focusing on baking and pastry fundamentals, including bread making, cake decorating, and advanced pastry techniques. Developed creative presentation skills and an understanding of ingredient functions through lab-based practice.

Mary Ellen is the heart and soul of thatsmyhome.com. As the founder, pastry chef, and recipe developer, she refined her skills at Savannah Technical College with an Associate of Applied Science in Culinary Baking & Pastry Arts. 

Mary blends classic techniques with modern twists to make artisanal breads, beautifully crafted pastries, and desserts full of unique flavor. Her passion is evident in every recipe, and she enjoys sharing her expertise through hands-on pastry workshops and insightful articles in local culinary magazines.

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