Pecan Pie Jello Shots

I loooooooove pecan pie. I dream about pecan pie. It’s got that gooey texture that everyone loves in desserts. Gooey brownies, gooey cookies. Gooey pecan pie.

This shot tastes really good because you can actually make jello kind of gooey.

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Coincidentally, Austin has started saying “pie” all the time. Not hi, not bye. Just pie.

Pie, pie, pie, pie. Over and over. It’s the cutest thing ever. He smiles when he says it. I better make this kid some non boozy pie stat.

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He is also saying Friday, cheese (which sounds like heeze) and instead of “ah oh”  he now says “but oh”.

Can you tell where our priorities are ?

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If you have made and loved my pumpkin pie jello shots you must, must, must make these too. You won’t be sorry.

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P.S. Don’t put the pecans on until after you cut them. I learned that lesson after I took the photos. (It’s harder to cut them in quarters when they have pecans on top)

P.P.S. I’ve been wanting to make a real pecan pie from scratch for along time. It’s on my fall bucket list. Funny (but not surprising) that I’ve made pecan pie jello shots before I’ve even made a normal pecan pie.

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Print Recipe

Pecan Pie Jello Shots

Yield: 24 bite sized pie shots

Prep Time: 20 mins

Cook Time: 1 hour

Total Time: 1 hour 20 mins

Ingredients:

  • 6 Keebler mini graham-cracker pie crusts (the come in a package of 6 and are in most grocery stores in the baking isle)
  • 2 envelopes Knox gelatin
  • 3/4 cup water
  • 1/2 cup dark corn syrup
  • 4 tablespoons brown sugar
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup pecan pie vodka (you can also use bourbon but the flavor is very strong and takes over a bit, whipped cream flavored vodka is nice too)
  • Whole pecans

Directions:

Step 1: Mix your water, dark corn syrup, vanilla and brown sugar in a medium sized bowl with a whisk. When combined pour into a medium sized sauce pan. Sprinkle 2 and a half envelops Knox gelatin on top and let it sit for a minute to activate. Turn on medium heat and bring to a simmer.

Step 2: Add your butter and whisk until melted and combined. Turn off the heat.

Step 3: Add your cup of pecan pie vodka. Pour the jello mixture into your pie crusts. Refrigerate for 1 hour or until completely set.

Step 4: Using a paring knife cut your pies into quarter slices and lift them out carefully. Top with a pecan and serve!

Keep refrigerated until serving. 

For a kid friendly, non-alcoholic version just use cold water instead of alcohol.

5 Responses to “Pecan Pie Jello Shots”

  1. Liz posted on October 19, 2014 at 4:37 pm (#)

    These look amazing!! When you make pecan pie, you should try slate’s pecan pie recipe!!! It’s got maple syrup instead of kayro- sooooo yummy!!! I made mini ones last year

    • Michelle replied on October 24th, 2014 at 6:01 pm

      I am looking it up now! I think I might make it this weekend 🙂 Thank you 

  2. Thalia @ butter and brioche posted on October 20, 2014 at 12:33 am (#)

    What an awesome idea a pecan pie jello shot is! These look seriously super delicious and I definitely can see myself recreating the recipe many times this upcoming Christmas season. Thanks for sharing the idea!

    • Michelle replied on October 24th, 2014 at 6:02 pm

      Thanks Thalia! Headed over to check out your blog now 🙂 

  3. Cnidy posted on November 18, 2015 at 10:40 pm (#)

    In the recipe it state 2 envelopes of Knox gelatin, but in the directions, it says 2.5 envelopes. Which is correct??

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