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.
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.
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 ?
If you have made and loved my pumpkin pie jello shots you must, must, must make these too. You won’t be sorry.
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.
Pecan Pie Jello Shots
Yield: 24 bite sized pie shots
Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 mins
- 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
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.