Pecan Pie Pudding: The Perfect Dessert Blend

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Pecan Pie Pudding: The Perfect Dessert Blend

There’s something magical about a dessert that combines the rich, nutty sweetness of classic pecan pie with the creamy comfort of pudding. Pecan Pie Pudding is exactly that—a warm, luscious blend of buttery pecans, caramel-like filling, and smooth custard that melts in your mouth. It’s an irresistible treat perfect for holidays, family dinners, or when you just crave something indulgent. Let’s dive into how to make this soul-satisfying dessert step by step.

🥧 Ingredients You’ll Need

For the pudding base:

1 cup brown sugar (packed)
2 tablespoons all-purpose flour
2 cups whole milk
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
¼ teaspoon salt

For the pecan pie layer:

¾ cup light corn syrup
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup chopped pecans

For the topping (optional but recommended):

Whipped cream or vanilla ice cream
Whole pecans for garnish
A drizzle of caramel sauce

🍮 Step-by-Step Preparation

Step 1: Prepare the Pecan Mixture

Start by preheating your oven to 350°F (175°C).
In a medium mixing bowl, whisk together the corn syrup, granulated sugar, eggs, melted butter, and vanilla extract until smooth. Stir in the chopped pecans.
Set this aside—it will form the “pie” layer that gives the dessert its signature flavor.

Step 2: Cook the Pudding Base

In a saucepan, combine brown sugar, flour, and salt. Gradually whisk in the milk until smooth and lump-free.
Place the saucepan over medium heat and cook while stirring continuously. As the mixture heats, it will start to thicken—this usually takes around 6–8 minutes.

Once thickened, slowly pour a small amount of the hot pudding mixture into the beaten egg yolks while whisking constantly (this tempers the eggs, preventing them from scrambling).
Then pour the tempered eggs back into the saucepan and continue cooking for 2–3 more minutes until rich and creamy.
Remove from heat and stir in the butter and vanilla extract.