Looking for a last minute dessert kind-of- dessert to bring to a family dinner or potluck at the office? Don’t despair! I have got you covered! It’s a Pecan Pie Trifle layers of chunked pecan pie, whipping cream/Mascarpone cheese mixture, fudge, caramel and toasted pecans. Doesn’t that sound divine? Well, it is!
Very rich and sinfully delicious.
This is the perfect dessert if you are like me this time of the year, pressed for time. I, of course, welcome shortcuts especially with all hustle and bustle of Christmas shopping, wrapping presents and holiday parties etc. But there is certainly no shortcut on taste. This pecan pie trifle taste absolutely amazing! I mean everyone will think you have been in the kitchen all day to create this yummy dessert.
With this recipe I buy a store bought pecan pie. I promise no one will ever know that it is not made from scratch (unless you tell them) with all the rich layers of deliciousness. You can use cream cheese instead of Mascarpone cheese, but, I highly recommend the Mascarpone cheese. To me the taste of Mascarpone really takes this dessert to the next level. If you are not pressed for time, you can also make chocolate ganache and a homemade salted caramel sauce, but a store bought, high-quality hot fudge sauce and caramel sauce will work just fine!
Why You’ll Love This Recipe
- Easy elegance: No baking required, and it looks like you worked all day.
- Holiday-ready: A perfect Christmas dessert, but just as welcome at a summer barbecue or fall gathering.
- Make-ahead magic: Can chill up to 8 hours, freeing you up to focus on the ham… or your hair.
- Crowd-pleaser: Chocolate, caramel, and pecan pie in one bite? Yes ma’am.
- Southern flair: Rich, nutty, sweet, and creamy—just the way we like it.
What You’ll Need (Be sure to see the full printable recipe below this post.)
- A creamy base: Mascarpone cheese or cream cheese, plus real whipping cream and a splash of vanilla.
- The pie part: A store-bought frozen pecan pie, thawed and cut into cubes.
- The sweet drizzle: Chocolate fudge topping and caramel sauce.
- A nutty crunch: Toasted chopped pecans.
- A glass trifle dish: Because we eat with our eyes first.
How to make Pecan Pie Trifle:
- In a large bowl, beat mascarpone, whipping cream, and vanilla with an electric mixer at medium speed 2 to 3 minutes, or until smooth and firm.
- Place half the pecan pie cubes into the bottom of a 4-quart trifle dish or tall glass bowl.
- Spread half the whipped cream mixture over the pie cubes.
- Drizzle with half of the chocolate fudge and caramel toppings.
- Sprinkle with half of the toasted pecans.
- Repeat all layers once more.
- Cover and chill for at least 1 hour or up to 8 hours.
Tips for Making the Best Pecan Pie Trifle
- Use mascarpone if you can. It’s a little more indulgent than cream cheese and gives the cream layer a silky, almost cheesecake-like texture.
- Whip it real good. Don’t shortcut with canned whipped topping—real heavy cream whipped until firm makes all the difference.
- Pick a good caramel. Smucker’s Salted Caramel is my go-to—it’s thick, rich, and adds just the right depth of flavor.
- Toast your pecans. Just five minutes in a dry skillet over medium heat brings out their buttery flavor. Don’t skip it—it elevates the whole dessert.
- Let it chill. An hour minimum, but if you can give it 4–8 hours, the flavors meld beautifully.
- Last-minute lifesaver. This one’s a dream when you’re short on time but still want to deliver a “wow” moment.
This dessert is fantastic for last-minute entertaining. It’s absolutely wonderful, and your guests will be so impressed!
Enjoy!
Aletia
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Pecan Pie Trifle
Prep Time: 20 mins- Total Time: 20 mins
Yield: 8 servings
Print Recipe
Pin RecipeIngredients
- 1 (8-ounce) container Mascarpone or cream cheese, softened
- 1 1⁄2 cups whipping cream
- 1 1⁄2 teaspoons vanilla extract
- 1 (2-pound) frozen pecan pie (Edwards Georgia Pecan Pie) thawed and cut into 1-inch cubes
- 1⁄3 cup chocolate fudge topping
- 1⁄3 cup caramel topping
- 1⁄2 cup chopped pecans, toasted
- Garnish: whipped cream, maraschino cherries with stems
Instructions
- Beat Mascarpone, whipping cream, and vanilla in a large bowl at medium speed with an electric mixer 2 to 3 minutes or until smooth and firm.
- Place half of the pie cubes in the bottom of a 4-quart trifle dish or a tall, clear 4-quart glass bowl.
- Spread half of whipped cream mixture over the pecan pie cubes.
- Drizzle with half each of chocolate fudge topping and caramel topping.
- Sprinkle with half of chopped pecans.
- Repeat layers.
- Top with whipped cream, cherries and drizzle with caramel and chocolate fudge topping.
- Cover and chill at least 1 hour or up to 8 hours.
