I’m a big fan of pecan pie during this time of year, but I’m not however, a big fan of all the work that goes into making it. You have to make the crust, then roll it out, then make the filling and then bake the pie and then you have to wait for the pie to cool and set and then FINALLY, after all of that, you can eat it. Who has the kind of time? If you have a craving, you want to satisfy it right away and not wait that long. Lucky for us all, these No-Bake Pecan Pie Sandwich Cookies are here to save the day. They taste just like a slice of pecan pie. As the name suggests, you don’t need to turn on the oven and thanks to the help of store-bought graham crackers, these come together rather quickly. Have I mentioned that they’re dipped in melted chocolate yet? They are and you’ll be so glad you took that extra step. Give them a try this weekend and keep them in the fridge for whenever that craving hits!
In a medium saucepan, combine butter, sugar, milk, and egg. Set over moderate heat and cook, stirring constantly, until the mixture comes to a full boil. Remove from heat and stir in the vanilla (or bourbon would be great too) and salt.
**Note: Make sure your flame isn’t too high and also make sure you don’t leave this pan’s side. You want to keep stirring nonstop because you don’t want the egg to cook at all.**
Add in the graham cracker crumbs and coarsely chopped pecans and stir until combined. Set aside and allow to cool for half an hour.
**Note: You want to use toasted/roasted pecans for this but make sure they’re not salted or else your dessert will be too salty. If all you have are salted pecans, you can just omit the pinch of salt earlier.**
As the mixture cools, it’ll thicken which will make it easier to spread without seeping out of the cookie sandwiches. It’s a crucial step, and one that shouldn’t be skipped or rushed.
Line a small baking sheet with parchment paper. Place 6 of the graham crackers, face down, onto the baking sheet. Line them up to make a large rectangle about 10×7-inches. Two rows of three, making sure they’re all touching each other.
Once the filling has cooled, add it by spoonfuls to the graham crackers. Carefully spread out the filling into an even layer, making sure that the graham crackers underneath do not move. You might have to hold the crackers down at certain times to ensure they do not move.
Top with the remaining graham crackers, aligning them with the bottom pieces. Cover loosely with plastic wrap and chill for at least 4 hours or overnight.
Slice into 12 even squares, using the perforations already on the crackers as a guide. Return them to the baking sheet. At this point you can eat them as is, but I’m going to be dipping them in melted dark chocolate because they just aren’t decadent enough as it is.
Place the chocolate in a heat proof bowl and heat in the microwave in short 30 second bursts, stirring in between each, until completely melted and smooth.
**Tip: You can also do this over a double boiler, if you prefer or if you simply don’t have a microwave. The goal is just to melt the chocolate slowly so that it doesn’t seize or burn.**
Dip the side of each sandwich cookie into the chocolate and return to the pan. Let the chocolate set before serving.
**Tip: Before the chocolate sets you can top it with sprinkles or chopped nuts or flaky salt if you’d like!**
If you don’t plan on serving them right away, or if you have leftovers, you can store them in the fridge in an airtight container for up to 4 days. Eat them cold or allow them to come to room temperature before serving. They can also be frozen!
If you’re craving pecan pie but don’t want to worry about the hassle of making it, then these cookies are for you! Give them a try and let me know what you think below. Chocolate or cinnamon graham crackers would also be great for these as well. Just a final tip there for you. Stay safe out there my friends.
No-Bake Pecan Pie Sandwich Cookies
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup whole milk
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract or bourbon
- pinch of salt
- 1 cup graham cracker crumbs
- 1 cup coarsely chopped pecans roasted but not salted
- 12 whole rectangular graham crackers
- 8 ounces chopped dark chocolate
Instructions
- In a medium saucepan, combine butter, sugar, milk, and egg. Set over moderate heat and cook, stirring constantly, until the mixture comes to a full boil. Remove from heat and stir in the vanilla and salt. Add the graham cracker crumbs and pecans and stir until combined. Set aside and allow to cool for half an hour.
- Line a small baking sheet with parchment paper. Place 6 of the graham crackers, face down, onto the baking sheet. Line them up to make a large rectangle about 10x7-inches. Two rows of three, making sure they're all touching each other.
- Once the filling has cooled, add it by spoonfuls to the graham crackers. Carefully spread out the filling into an even layer, making sure that the graham crackers underneath do not move. Top with the remaining graham crackers, aligning them with the bottom pieces. Cover loosely with plastic wrap and chill for at least 4 hours or overnight.
- Slice into 12 even squares, using the perforations already on the crackers as a guide. Return them to the baking sheet. Place the chocolate in a heat proof bowl and heat in the microwave in short 30 second bursts, stirring in between each, until completely melted and smooth. Dip the side of each sandwich cookie into the chocolate and return to the pan. Let the chocolate set before serving. Store in the fridge in an airtight container. Enjoy!
Notes
Omg…these look amazing
I would use half dark brown sugar and half white for a more caremally taste.
I love that suggestion! Will try that next time. Thank you!
If you use pre-made pie dough, making a pecan pie would be just as easy as this recipe!
Not necessarily. You would still have to bake it and then wait for it to set and cool.
These sound like fun to make and good for holiday parties for little hands to grab and go, but not necessarily easier or faster than pecan pie as the recommended chill time is still 4 hours or more, depending on if you dip in chocolate.
I guess I see it more like, you don’t have to turn on the oven. And a traditional pecan pie can bake anywhere from 1 hour to 1 hour and a half. Then you have to wait several hours (or even overnight) for it to set before you cut it!
?? Food safety-wise..??? You say you do NOT want the egg to cook….
The mixture comes to a boil, so of course there is no safety concern. If you don’t stir while it cooks, the egg will cook as in scrambled eggs. That’s what we want to avoid.
These are very delicious, with and without the chocolate. Easy to make. Not sickening sweet as pecan pie. For those concerned about food safety..the eggs get cooked, so no problem. Will become a fave in this house.
These look delicious! How soft is the filling at room temp, like if they were sitting out for a while at a party?
Hello Robin, after the initial chill, the filling will firm up and will be good to go at room temperature after that.
Awesome, thank you!