Now, these pecan pie balls are a staple in our house. My kids love them, my husband sneaks them straight from the fridge, and I always get asked to bring them to parties. What I love most about them is that they are no bake pecan pie; I can whip up a batch in minutes, and they are always a hit. It is perfect for those times when you want something sweet and satisfying without spending all day in the kitchen. I often get asked how I have the time, and the truth is, I don’t always! That’s why I love these pecan pie balls; they make me look like a superstar without all the fuss.

Trust me, once you try this recipe for pecan pie balls, you’ll be hooked. They are the perfect little indulgence and so much easier than baking a whole pie!

Ingredients

Here’s what you’ll need to create these delightful treats. Remember, using high-quality ingredients can truly elevate the flavor of your pecan pie balls. For more information about pecans, you can visit the National Pecan Shellers Association. This organization offers a wealth of information on pecan varieties, nutritional benefits, and usage tips.

1 cup pecan halves, toasted – I always toast my pecans because it brings out their nutty flavor. You can toast them in a dry skillet over medium heat for about 5-7 minutes, stirring frequently, or in the oven at 350°F (175°C) for 8-10 minutes.
4 ounces cream cheese, softened – I always use full-fat cream cheese; it gives the pecan pie balls the richest, creamiest texture. But feel free to use a reduced-fat version if you prefer. Make sure it’s softened, or you’ll end up with lumpy pecan pie truffles!
1/2 cup (1 stick) unsalted butter, softened – Again, softened is key here! I like to take mine out of the fridge about an hour before I start baking or set it aside to defrost a bit.
1/2 cup powdered sugar – This is what gives the pecan pie balls that melt-in-your-mouth sweetness. Don’t substitute granulated sugar; it won’t work the same.
1/4 cup packed light brown sugar – Brown sugar adds a delicious molasses flavor that complements the pecans perfectly. Make sure it’s packed so you get the right amount.
1 teaspoon vanilla extract – I always use pure vanilla extract for the best flavor. Imitation vanilla just doesn’t cut it!
1/4 teaspoon salt – A little salt enhances the sweetness of the pecan pie balls and balances out all the flavors.
Optional: Additional chopped pecans for coating – I like to roll my pecan pie balls in extra chopped pecans for added texture and flavor. I’ll sometimes even add a little flake salt to the pecans for the coating.

When making these pecan pie bites, you can often find good deals on pecans around the holidays, so stock up! Here’s a pecan pie balls trick I learned from my mom: buy your butter in bulk when it’s on sale and freeze it. It thaws beautifully and saves you money in the long run.

For any leftover pecan pie balls ingredients (though trust me, there probably won’t be any!), store your pecans in an airtight container in the fridge to keep them fresh. Softened cream cheese and butter can be stored in the fridge for later use, but they are best used shortly after softening!

How to Make – Step-by-Step

Okay, friend, let’s get down to business and make these amazing pecan pie balls together! I promise, it’s easier than you think.

Toast the pecans: Like I mentioned, toasting the pecans is a must! It really brings out their nutty flavor. I usually pop them in a dry skillet over medium heat, stirring constantly, for about 5-7 minutes. You’ll know they are ready when they are fragrant and lightly browned. Let them cool slightly.
Chop the pecans: Once the pecans are cool enough to handle, roughly chop them. You’ll want some smaller pieces to mix into the pecan pie truffles and some larger pieces for texture.
Cream together butter and cream cheese: In a large bowl, beat together the softened cream cheese and butter with an electric mixer until smooth and creamy. This is where that softened butter and cream cheese really matters; you don’t want any lumps!
Add the sugars: Gradually add the powdered sugar and brown sugar to the cream cheese mixture, beating until everything is well combined and smooth. Scrape down the sides of the bowl as needed.
Mix in vanilla and salt: Stir in the vanilla extract and salt.
Fold in pecans: Gently fold in the chopped pecans until they are evenly distributed throughout the mixture.
Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the mixture is firm enough to handle. This step is crucial! If the mixture is too soft, the pecan pie balls will be impossible to roll.
Roll into balls: Once the mixture is chilled, use a spoon or cookie scoop to scoop out tablespoon-sized portions. Roll each portion into a ball between your palms.
Coat with pecans (optional): If you want to add a little extra pizzazz, roll each pecan pie ball in additional chopped pecans. I like to gently press the pecans into the balls to make sure they stick.
Chill again: Place the finished pecan pie balls on a baking sheet lined with parchment paper or a silicone mat and refrigerate for another 15-20 minutes to firm them up even more. This will help them hold their shape.
Serve and enjoy: That’s it! Your pecan pie balls are ready to be devoured.

Don’t worry if your pecan pie balls aren’t perfectly round; they are supposed to look rustic and homemade! I learned the hard way with pecan pie balls that chilling the mixture enough is key. If it’s too soft, just pop it back in the fridge for a bit longer. In my kitchen, these pecan pie balls usually take about an hour from start to finish, including chilling time.

While the pecan pie dessert mixture is chilling, I usually tidy up the kitchen or get started on another dish. Your pecan pie balls should smell like sweet, nutty goodness while you are making them! I swear, these pecan pie bites are so simple, even my kids can help make them!

Serving Suggestions

Okay, now for the best part: serving these delicious pecan pie balls!

My family enjoys these pecan pie bites when I pack them in their lunch boxes as a special treat or when we have company over for dinner. They are also great for parties, potlucks, and holiday gatherings. They are so easy to transport and always a crowd-pleaser. The kids love our pecan pie balls when I let them help decorate them with sprinkles or a drizzle of chocolate.

These pecan pie truffles pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. I also love serving them with a cup of hot coffee or tea. They are the perfect little indulgence after a big meal.

This pecan pie dessert is perfect for Thanksgiving, Christmas, or any special occasion. They are also great for a casual get-together or a simple weeknight treat.

For pecan pie balls presentation tips, I like to arrange them on a pretty platter or in a decorative bowl. You can also sprinkle them with a little powdered sugar or drizzle them with melted chocolate for an extra touch of elegance.

If you have extra pecan pie balls (which is rare!), store them in an airtight container in the refrigerator for up to a week. They are also freezer-friendly, so you can make a big batch and enjoy them whenever you want.

For seasonal pecan pie bites variations, I like to add a little pumpkin spice to the mixture in the fall or a touch of peppermint extract during the holidays. You can also experiment with different types of nuts, like walnuts or almonds.

My friends always ask for this pecan pie balls recipe whenever I bring them to a party. They are so easy to make and always a hit!

Frequently Asked Questions

Okay, let’s tackle some of the most frequently asked questions about making these irresistible pecan pie balls!

Q: Can I use a different type of nut instead of pecans in these pecan pie balls?
A: Absolutely! While pecans are the classic choice, walnuts, almonds, or even macadamia nuts would work beautifully. Just make sure to toast them before chopping to bring out their flavor. I often use walnuts when I’m out of pecans because they are a great substitute for pecan pie bites.

Q: My pecan pie balls mixture is too soft. What did I do wrong?
A: Ah, we’ve all been there! The most common culprit is not chilling the mixture long enough. The cream cheese and butter need to be firm enough to hold their shape when you roll them into balls. Pop it back in the fridge for another 30 minutes or even an hour, and that should do the trick. Also, make sure your cream cheese and butter aren’t too soft to begin with. Sometimes I get impatient and that causes issues, but chilling fixes it!

Q: Can I freeze these pecan pie balls?
A: Yes, you can! Place the pecan pie truffles on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, let them thaw in the refrigerator for a few hours before serving.

Q: Can I make these pecan pie balls ahead of time?
A: Definitely! These pecan pie bites are perfect for making ahead. You can prepare the mixture up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, simply roll the mixture into balls and coat with pecans.

Q: My pecan pie balls are too sweet. Can I reduce the amount of sugar?
A: You can certainly reduce the amount of sugar if you prefer a less sweet pecan pie dessert. I would recommend starting by reducing the powdered sugar by a tablespoon or two. Taste the mixture and adjust as needed. You can also add a pinch more salt to balance out the sweetness.

Q: What can I use instead of cream cheese in these pecan pie balls?
A: If you’re not a fan of cream cheese, you can try using mascarpone cheese or even softened butter. Just keep in mind that this will change the texture and flavor of the pecan pie balls slightly. I have a friend who makes pecan pie balls using marscapone and she swears by it!

Q: How do I prevent the pecans from falling off the pecan pie balls?
A: To help the pecans stick to the pecan pie balls, make sure the balls are slightly tacky before rolling them in the nuts. You can also gently press the pecans into the balls to help them adhere.

You know what I do when my pecan pie balls are too soft? I throw them back in the freezer and keep a closer watch on them until they are firm enough to roll.

Final Thoughts

These pecan pie balls hold a special place in my heart because they represent simplicity, deliciousness, and happy memories with my family. It’s a recipe that I know I can always count on, no matter how busy or stressed I am. Plus, the smiles on my family’s faces when they taste these little pecan pie bites are priceless.

For additional information on the nutritional value of pecans, you might find the Pecans page helpful. It provides detailed nutritional information to help you make informed choices about the ingredients you use.

Finished Pecan Pie Balls on a Kitchen Counter

My Pecan Pie Balls Pro Tips:

Toast those pecans! It makes all the difference in flavor.
Don’t skip the chilling time! It’s essential for getting the right texture.
Get creative with your coatings! Try rolling them in cocoa powder, shredded coconut, or even crushed pretzels.

Here are a few pecan pie variations I have tried:

Chocolate-Covered Pecan Pie Balls: Dip the finished pecan pie balls in melted chocolate and let them set.
Bourbon-Infused Pecan Pie Balls: Add a tablespoon of bourbon to the cream cheese mixture for a little extra kick.
Maple-Pecan Pie Balls: Substitute maple syrup for the brown sugar for a richer flavor.

My husband loves the bourbon-infused version, while my kids prefer the classic pecan pie dessert. No matter which variation you choose, I hope you enjoy making and sharing these delicious pecan pie balls with your loved ones.

I truly hope you enjoy making these pecan pie balls as much as I do. They are a simple, delicious, and foolproof way to satisfy your sweet tooth. Remember to have fun in the kitchen and don’t be afraid to experiment with different flavors and variations.

Happy baking, and happy eating! I know you’ll love these pecan pie balls!

If you love pecan desserts, you might also enjoy this No-Bake Pecan Pie Balls recipe or this Caramel Banana Pecan Cake!

The Delight of Pecan Pie Balls Recipe

Print Recipe

Delightful bite-sized treats that capture the essence of pecan pie in a convenient and delicious form. Perfect for parties, holidays, or a sweet snack!

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes
Yield: 24 balls
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

Scale

1 cup pecan halves, toasted
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
Optional: Melted chocolate for drizzling

Cook Mode Prevent your screen from going dark

Instructions

In a food processor, pulse the toasted pecans until finely ground.
In a mixing bowl, cream together the softened butter, powdered sugar, and brown sugar until light and fluffy.
Stir in the vanilla extract and salt.
Gradually add the flour and ground pecans, mixing until a dough forms.
Roll the dough into small balls, about 1 inch in diameter.
Place the balls on a baking sheet lined with parchment paper.
Chill in the refrigerator for at least 30 minutes to firm up.
Optional: Drizzle with melted chocolate before serving.

Notes

For an extra nutty flavor, toast the pecans before grinding. Store in an airtight container in the refrigerator.