Pecan PIE
- 30m Prep Time
- 30m Cook Time
- 3h Ready In
A pecan pie-inspired filled doughnut with a rich brown sugar and corn syrup custard, topped with toasted pecans and a bourbon or caramel glaze.
Ingredients
- 473 ml dark brown sugar
- 177 ml unsalted butter
- 355 ml corn syrup
- 4.93 ml kosher salt
- 14.8 ml vanilla extract
- 4 eggs
- 237 ml pecan halves
- 1 raised dough of choice
- 1 Bourbon or Caramel glaze
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24.8 mg
- Iron: 0.53 mg
- Magnesium: 13.8 mg
- Phosphorus: 61.7 mg
- Potassium: 65.7 mg
- Zinc: 0.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml dark brown sugar
- 177 ml unsalted butter
- 355 ml corn syrup
- 4.93 ml kosher salt
- 14.8 ml vanilla extract
- 4 eggs
- 237 ml pecan halves
- 1 raised dough of choice
- 1 Bourbon or Caramel glaze
Let's Cook
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Step 1.
In a medium pot over medium heat, combine 2 cups dark brown sugar, ¾ cup (1½ sticks) unsalted butter or coconut oil, 1½ cups corn syrup, and 1 teaspoon kosher salt. Stir for 2 minutes, then remove from heat. Whisk in 1 tablespoon vanilla extract.
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Step 2.
In a medium bowl, whisk 4 eggs. Gradually whisk in the sugar mixture, adding about ½ cup at a time, until completely incorporated. Return the mixture to the pot and cook over medium heat for about 15 minutes, stirring occasionally, until it thickens. Remove from heat and let cool for about 5 minutes.
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Step 3.
Transfer the filling to an airtight container and refrigerate until chilled, at least 1 hour.
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Step 4.
While the filling cools, preheat the oven to 350°F. Spread 1 cup pecan halves on a rimmed baking sheet and toast for 5 minutes. Stir the pecans, moving inner nuts to the edges and vice versa, then toast for another 5 minutes. Set aside to cool.
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Step 5.
While the filling is chilling, prepare 1 batch raised dough of choice for filled doughnuts and fry or bake as directed. Let the doughnuts cool completely.
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Step 6.
When the doughnuts have cooled, spoon the chilled filling into a pastry bag fitted with a Bismarck (#230) tip. Holding a doughnut in one hand, plunge the tip into the side of the doughnut about ¾ inch deep. Gently squeeze the pastry bag to fill the doughnut, slowly withdrawing the tip as you squeeze; you will feel the doughnut expand slightly. Repeat with remaining doughnuts.
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Step 7.
Glaze each filled doughnut with 1 batch Bourbon or Caramel glaze, then top with the toasted pecans.