Every Version of Pecan Pie You’ll Ever Need

Five delicious takes on the classic dessert, courtesy of Lisa Childs and Fisher Nuts.

There’s a reason pecan pie is such an iconic holiday dessert — the combination of buttery pecans and gooey, caramel-like filling is irresistibly satisfying. 

Whether you’re looking for the pinnacle of traditional pecan pie made with Fisher Nuts or ready to put an unconventional spin on the classic dessert table staple, get inspired by these mouthwatering recipes, featuring tips and tricks from food blogger and cookbook author Lisa Childs.

Fisher’s Signature Pecan Pie

Fisher’s Signature Pecan Pie

Makes: 8 servings  

Prep Time: 30 minutes  

Cook Time: 1 hour plus cooling

Ingredients

  • 1 (9-inch) unbaked deep-dish pie shell
  • ¼ cup unsalted butter, melted
  • ¾ cup light corn syrup
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 ½ cups Fisher Nuts Pecan Halves

  1. Step 1

    Preheat oven to 375°F. Reserve 1 cup Fisher® pecan halves; coarsely chop remaining pecans.

  2. Step 2

    Place pie shell on baking sheet; line crust with parchment or foil and fill with pie weights. Bake 20 minutes until crust is dry and set; cool slightly. Reduce oven temperature to 325°F.

  3. Step 3

    Meanwhile, melt butter in small saucepan on medium heat. Stir in corn syrup, sugar, and salt. Cook 4-6 minutes until warm and glossy.

  4. Step 4

    Whisk eggs and vanilla in large bowl. Add warm butter mixture to eggs, whisking constantly until well combined. Stir pecans into egg mixture and pour into crust.

  5. Step 5

    Bake 50-55 minutes, until slightly puffed and center is almost set. Cool completely on wire rack before serving.

  6. Lisa's Tips

    • For perfect slices, refrigerate until firm before slicing. 
    • Heat in preheated 225°F oven for 15 minutes to serve warm.
    • Cover cooled pie and store in the refrigerator for up to 4 days. 
    • Wrap pie tightly and freeze for up to 2 months. Let stand at room temperature for 15-20 minutes before slicing.
    • Substitute dried rice or beans for pie weights.

"Fisher Nuts are great out of the bag, but for some added warmth and flavor, toast nuts in a dry skillet over medium heat for 5-8 minutes.”

Pecan Pie Cake

Pecan Pie Cake

Makes: About 15-20 servings 

Prep Time: 30 minutes (20 minutes cake, 5 minutes buttercream, 5 minutes caramel sauce) 

Cook Time: 55 minutes (35 minutes cake, 10 minutes buttercream, 10 minutes caramel sauce)

Ingredients

Spiced Pecan Cake

  • 2 cups dark brown sugar
  • 1 cup unsalted butter, softened
  • 2 tablespoons vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour 
  • 1 tablespoon + 1 teaspoon baking powder, separated
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 ½ tablespoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg (or half a nutmeg, freshly grated)
  • 1 ½ teaspoons ground ginger
  • ¾ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 cup sour cream
  • 1 ½ cups Fisher Nuts Pecan Halves

Caramel Sauce

  • 2 tablespoons light corn syrup
  • ¼ cup water
  • 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
  • 1 cup heavy cream, room temperature
  • 2 cups granulated sugar
  • 2 teaspoons kosher salt

Brown Butter Buttercream

  • 1 teaspoon vanilla extract
  • 1 ½ cups unsalted butter
  • 1 ½ cups cream cheese, room temperature
  • 4 ⅔ cups confectioner’s sugar
  • ½ teaspoon kosher salt

  1. For Cake

  2. Step 1

    Preheat oven to 350°F. Prepare three 8-inch round cake pans with butter and flour. Scale flour, baking powder and soda, salt, and spices into a bowl. Stir together, then sift to remove any large flour or spice chunks, and set aside. In a separate bowl, combine sour cream and vanilla extract. Chop pecans and reserve separately.

  3. Step 2

    In a mixer fitted with a paddle attachment, cream butter and dark brown sugar on medium speed until lightened in color. Add eggs one at a time until incorporated. Scrape down bowl and paddle, then return to medium speed, beating until light and fluffy.

  4. Step 3

    Stop mixer and add half of the flour mixture. Stir on low speed until combined. Add half of the sour cream mixture and stir on low speed until combined. Repeat with the remaining flour and sour cream mixtures.

  5. Step 4

    Remove bowl from mixer and stir in chopped pecans with a spatula, being sure to scrape down the sides and bottom of the bowl.

  6. Step 5

    Divide cake batter evenly between three cake pans and bake for 33 to 35 minutes. When done, spices will be fragrant, cake edges will begin to pull away from inside of pan, and cake will spring back when lightly touched. Cool in pans on a wire rack for 15 minutes before carefully flipping cakes out of pans and onto wire rack to cool completely.

  7. For Caramel Sauce

  8. Step 1

    Combine sugar, water, and corn syrup in a large saucepan (3-quart or larger). Stir with a silicone spatula to combine ingredients and scrape down the sides of the pan. Allow sugar mixture to cook over medium heat, without disturbing.

  9. Step 2

    When boiling sugar begins to turn a pale golden color, reduce heat to low. Once caramel color begins to develop, gently stir until a medium amber color develops.

  10. Step 3

    Add the butter in three even portions, constantly whisking between each addition to maintain emulsion. Caramel will bubble up, then subside to a low boil each time.

  11. Step 4

    Add heavy cream, stand back, and allow caramel mixture to bubble up without stirring. Once rapid bubbling has subsided, whisk together and allow caramel to cook for another minute, or until your ideal color has been reached. Remove from heat and stir in salt.

  12. Step 5

    Cool to room temperature completely before assembling cake (see below). If chilling in the refrigerator, stir regularly. If refrigerated caramel sets, microwave at two 30-second intervals, stirring after each.

  13. For Brown Butter Buttercream

  14. Step 1

    Heat butter in a small saucepan over medium-low heat, stirring occasionally. When butter comes to a frothy boil, reduce heat to low. Stir, scraping the bottom, with a silicone spatula. Remove from heat once milk solids begin to turn a light golden color (they will continue to cook off-heat). Let cool to room temperature, then chill in refrigerator for 10-15 minutes, until butter just begins to resolidify (but not harden).

  15. Step 2

    In the bowl of a mixer, paddle together brown butter and cream cheese until completely combined, with no remaining butter or cream cheese chunks. Scrape down bowl as needed.

  16. Step 3

    Add confectioner’s sugar, salt, and vanilla extract. Beat until smooth and creamy.

  17. To Assemble

  18. Step 1

    Center first cake layer on a board, plate, or stand. Apply a thin layer of buttercream to the top of the cake, followed by a thick band of buttercream around the top edge of the cake to contain the caramel.

  19. Step 2

    Add cool caramel sauce to the center of the cake, and spread out evenly. Top with next layer of cake and repeat.

  20. Step 3

    Add final cake layer, then cover cake generously with buttercream. Top with caramel sauce, allowing it to drip down the sides decoratively.

  21. Step 4

    Garnish with toasted Fisher Pecan Halves and pieces. Chill for ease of serving.

"The biggest mistake I see bakers make is not letting their bakes cool enough. Bread, pies, cookies, and cakes need time to cool and set — a crowd-pleasing dessert is worth the wait!”

These adorable pre-portioned pecan pies make the perfect gift for teachers, neighbors, or anyone who appreciates homemade treats. They’re also easily portable, making them the perfect dessert to bring to a holiday gathering. 

In order to transport and serve sweets without mishap, Lisa recommends sacrificing aesthetics for security — at least until you arrive at your destination. “I love serving my baked goods on beautiful trays, cake plates, and decorative serving platters. However, I never transport my baked goods on them!” To ensure that the goodies arrive safe and sound, she recommends packaging them in a large, lidded container that is shallow but sturdy. “The containers should never be too large for the contents, as this will just allow room for your precious treats to shift, shake, and possibly break during transport.” If necessary, she suggests using multiple smaller containers to ensure that everything is snug and secure. If possible, bring your festive plates, trays, and platters along, so you can still play with presentation! 

These handheld cakes will be as welcome in a lunchbox as they are on a dessert charcuterie board. They’ve got all the nutty, buttery, brown sugar-y flavor of pecan pie, without any potential gooey mess. Even better, the short ingredients list means you likely have everything you need in your kitchen to whip these up on a whim! 

To avoid a frantic last-minute grocery run, be sure to plan ahead, especially when it comes to pantry staples like Fisher Nuts. “In late October/early November, before the holiday season is in full swing, I do an inventory of my baking stock and make a list of what I need,” says Lisa. “Then I do one major trip to the grocery store and stock up on the ingredients I’ll be using all winter long. As the holidays approach, it can be impossible to find certain ingredients — because everyone is buying them! You don’t want to be halfway through a recipe and realize you’re all out of a key ingredient.” 

One of the best things about the pecan pie flavor profile (and there are a lot) is that it’s open to so many variations, including this one with chocolate and bourbon. The rich flavors play well off of each other, leading to a complex, nutty dessert everyone will love. 

With a pie this gorgeous, you want to make sure each cut is clean and perfect. According to Lisa, your secret weapon for a beautiful slice is patience. “Soft pies like pecan have to cool completely — at least 4 hours — if you don’t want the filling to run out into a mess,” she explains. “Don’t ruin your hard work by cutting into them too quickly. The wait is definitely the hardest part of baking — but it’s worth it!”

Make the holidays delicious with Fisher Nuts.