Grandma’s Classic Pecan Pie Filling and Topping
Some recipes quietly become the hardest-working staples in your kitchen. They’re the ones you find yourself reaching for when a cheesecake needs something extra, when brownies deserve a richer finish, or when you want to turn an ordinary scoop of vanilla ice cream into a dessert that feels worthy of a holiday celebration. Grandma’s Pecan Pie Filling & Topping is exactly that kind of recipe.
Inspired by the rich, buttery filling tucked inside a classic pecan pie, this recipe was created to do so much more than fill a pie crust. It becomes a luscious cheesecake topping, a decadent cake filling, a spoonable topping for pancakes and waffles, a layer for parfaits, and yes, a beautiful homemade pecan pie.
If you’ve ever wished you could keep homemade pecan pie filling ready in your refrigerator for whenever inspiration strikes, you’re going to love having this recipe in your collection. Make one batch, store it in the refrigerator, and suddenly dozens of desserts are only minutes away.
Unlike canned pie fillings that often contain preservatives and stabilizers, this homemade version delivers the rich caramel flavor, buttery texture, and generous amount of pecans that make homemade desserts unforgettable. Once you taste the difference, it’s hard to go back.
What Is Grandma’s Pecan Pie Filling & Topping?
Think of this recipe as a master dessert component rather than a single-purpose filling. Like this pecan pie filling cheesecake dip and pecan pie-filled cupcakes.
Traditional pecan pie filling is typically mixed together, poured into a pie shell, and cooked entirely in the oven. This recipe takes a different approach. The filling is gently cooked on the stovetop before it’s ever used, allowing the ingredients to blend together into a silky, rich mixture that’s already thickened and ready to enjoy.
Because the filling is cooked first, it becomes incredibly versatile. You can spoon it over desserts straight from the refrigerator, warm it slightly for drizzling, spread it between cake layers, or pour it into a pie crust and bake it into a traditional pecan pie. Instead of making a different recipe for every dessert, you’ll have one dependable filling that works in countless ways throughout the year.
Why You’ll Love This Recipe
Every homemade recipe should solve a problem, and this one solves several.
| Why You’ll Love It | Benefit |
|---|---|
| Make-ahead friendly | Prepare it days or even weeks before you need it. |
| Multi-purpose | Use it as a topping, filling, drizzle, or pie filling. |
| Homemade flavor | Rich, buttery caramel flavor without preservatives. |
| Time saver | One batch creates multiple desserts. |
| Holiday helper | Perfect for Thanksgiving, Christmas, bake sales, and parties. |
| Easy to customize | Add seasonal spices or flavorings to create new variations. |
Whether you’re baking for your family or creating an elaborate dessert table, this recipe helps take some of the last-minute work out of entertaining.
Why Make Homemade Instead of Buying Canned?
Convenience certainly has its place in the kitchen, but homemade fillings offer advantages that canned versions simply can’t match.
One of the biggest differences is flavor. Homemade butter contributes richness that shelf-stable products often replace with oils or shortenings. Fresh vanilla adds warmth that complements the toasted pecans instead of competing with them. Even the brown sugar develops a deeper caramel flavor because it’s gently cooked rather than processed months before it reaches your pantry.
Texture is another important advantage. Since you’re controlling the cooking process, you decide exactly how thick the filling becomes. That means no overly runny topping and no stiff, gelatin-like filling. Instead, you get a smooth, glossy consistency that spreads beautifully and stays packed with pecans in every spoonful.
Perhaps the greatest benefit is flexibility. You’re not making a filling that’s designed for only one dessert. You’re creating a recipe that becomes one of your favorite baking ingredients.
Wow! I never knew that: Brown sugar contains molasses, which not only adds flavor but also helps retain moisture. That’s one reason homemade pecan fillings stay wonderfully soft and rich instead of becoming dry or crumbly after refrigeration.
What Makes This Recipe Different?
Many pecan pie recipes begin and end with one purpose: baking a pie. This recipe was intentionally developed to become a staple ingredient that can be used in dozens of desserts.
Instead of relying on the oven to do all the work, the filling is gently cooked on the stovetop until it thickens. During this process, the butter melts into the sugars, the eggs begin thickening the mixture, and the pecans become coated in a glossy caramel-like syrup.
Once cooled, the filling is ready to use immediately. That means there’s no waiting for a pie to bake before you can enjoy that wonderful pecan pie flavor.
It also makes holiday entertaining easier. Rather than preparing the filling the same day you’re baking desserts, you can make it well in advance and simply assemble desserts when you’re ready.
Behind the Curtain: Whenever I’m preparing a holiday dessert table, I try to make as many individual components ahead of time as possible. Fillings like this let me spend more time decorating desserts and less time standing over the stove on baking day.
Let’s Take a Closer Look at the Ingredients
Every ingredient in this recipe has an important job. Understanding what each one contributes helps you become a more confident baker and makes it easier to troubleshoot if you ever decide to experiment with the recipe.
| Ingredient | Why It’s Important |
|---|---|
| Pecans | Adds buttery flavor and signature crunch. |
| Dark Brown Sugar | Creates deep caramel and molasses flavor. |
| Light Corn Syrup | Provides smooth texture and prevents sugar crystallization. |
| Butter | Adds richness and creates a silky finish. |
| Granulated Sugar | Helps balance sweetness and structure. |
| Eggs | Naturally thickens the filling as it cooks. |
| Vanilla Extract | Softens the sweetness while adding warmth. |
| Kosher Salt | Balances sweetness and enhances every flavor. |
Each ingredient supports another. Remove one, and the finished filling won’t have the same balance of flavor and texture.
WHY USE DARK BROWN SUGAR? Many pecan pie recipes call for light brown sugar, but dark brown sugar gives this filling a richer, more nostalgic flavor. Dark brown sugar contains nearly twice as much molasses as light brown sugar. That extra molasses contributes deeper caramel notes, a darker color, and the comforting flavor many people associate with old-fashioned pecan pie.
The result isn’t simply sweeter; it’s more complex. If you’ve ever wondered why Grandma’s desserts seemed richer than modern versions, brown sugar is often part of the answer.
WHY IS CORN SYRUP USED? Corn syrup sometimes gets a bad reputation, but in classic pecan pie recipes it serves an important purpose.
Rather than simply adding sweetness, it helps prevent the sugar from crystallizing. That keeps the filling smooth instead of grainy and creates the glossy texture everyone expects from a traditional pecan pie.
You certainly notice when it’s missing. Without it, fillings can become sandy or lose their silky consistency after cooling.
Wow! I never knew that: Corn syrup doesn’t contain more sweetness than granulated sugar. In fact, it’s actually less sweet. Bakers use it because of the texture it creates, not because it makes desserts sweeter.
WHY ARE THE EGGS COOKED ON THE STOVETOP? This is one of the biggest differences between this recipe and a traditional pecan pie filling.
Instead of relying entirely on the oven, the eggs begin thickening the filling while it gently simmers on the stovetop. That creates a stable filling that’s already smooth and cohesive before it’s ever added to another dessert. If you’re using the filling for cheesecake, brownies, cupcakes, or ice cream, the stovetop cooking is all that’s needed.
If you’re baking a pecan pie, the stovetop cooking does not change. The filling still simmers until it reaches the proper thickness before it’s poured into the pie crust. The oven’s job isn’t to cook the filling from scratch; it’s to bake the crust and finish setting the filling into beautiful, sliceable wedges. In other words, the saucepan and the oven perform two completely different jobs.
HOW DO YOU KNOW WHEN THE PIE FILLING IS READY? Time is helpful, but your eyes will always be your best guide. As the filling cooks, you’ll notice it gradually change from a loose mixture into a glossy, thicker filling that slowly coats your spoon. Look for these signs:
| The Filling Is Ready When… | What You’ll See |
|---|---|
| It coats the back of a spoon. | The mixture clings instead of running off immediately. |
| You draw your finger through the coating. | A clean line remains for a few seconds. |
| The bubbles become slower and thicker. | The mixture looks glossy rather than watery. |
| Pecans remain suspended. | They no longer immediately sink beneath the syrup. |
For the larger batch recipe, expect the gentle simmer to take about 8 to 10 minutes after the mixture reaches a gentle boil. Focus on these visual cues rather than watching the clock. Every stove, saucepan, and batch can cook a little differently.
Wow! I never knew that: Professional pastry chefs often judge sauces and fillings by how they coat a spoon instead of relying on exact cooking times. The consistency tells you much more than the timer ever can.
Can You Really Make a Pecan Pie with This Filling?
Absolutely! One of the things I love most about this recipe is that it isn’t limited to being a topping or a filling for other desserts. It also bakes into a beautiful homemade pecan pie.
At first glance, that might seem surprising since the filling is already cooked on the stovetop before it ever reaches the pie crust. You might wonder if you’re overcooking it by baking it again. The answer is no, because the saucepan and the oven each have a different job.
The stovetop develops the filling. It melts the butter, dissolves the sugars, begins cooking the eggs, and thickens the mixture into a rich, glossy consistency. The oven then finishes the process by baking the crust and allowing the filling to fully set into clean, sliceable wedges. Think of the stovetop as building the filling and the oven as finishing the pie.
Wow! I never knew that: The stovetop simmering time stays exactly the same whether you’re planning to spoon the filling over cheesecake or bake it into a pecan pie. The filling is cooked until it reaches the proper consistency, not according to how it will be used later.
How to Turn This Filling into a Classic Pecan Pie
Once your filling has cooled, making a pecan pie couldn’t be easier. Fit your favorite unbaked 9-inch pie crust into a pie plate and crimp the edges as desired. Gently stir the filling, then pour it evenly into the prepared crust.
Bake in a preheated 350°F oven until the crust is golden brown and the filling is mostly set. The center should still have a slight jiggle when the pie is gently nudged, much like a cheesecake. As the pie cools, the filling continues to firm up, giving you beautiful slices.
Allow the pie to cool completely before cutting. This patience is rewarded with clean slices that hold their shape and show off all those buttery pecans.
Behind the Curtain: If I’m serving pecan pie for Thanksgiving, I almost always bake it the day before. The flavor becomes even richer overnight, and it frees up valuable oven space on the holiday.
A Holiday Shortcut You’ll Be Thankful For
Imagine opening your freezer a week before Thanksgiving or Christmas and discovering several containers of homemade pecan pie filling already waiting for you. Instead of starting from scratch during one of the busiest baking weeks of the year, all you have to do is thaw the filling, pour it into a prepared pie crust, and bake.
It’s one of my favorite holiday time-savers because it spreads the work over several weeks instead of several days. You can make the filling on a quiet afternoon in October or early November, freeze it in pie-sized portions, and have one of the biggest steps already finished when holiday baking begins.
This is especially helpful if you’re making more than one pie. Prepare several batches at once, divide the filling into airtight freezer containers, and label each one with the date. When the holidays arrive, you’ll have homemade pecan pie filling ready whenever you need it.
The best part is that your guests will never know you planned ahead. They’ll simply enjoy a rich, buttery pecan pie that tastes completely homemade.
Wow! I never knew that: Professional bakeries rarely make every dessert from start to finish on the day it’s served. Instead, they prepare components like fillings, frostings, and doughs well in advance. Freezing this pecan pie filling lets you use the same smart baking strategy at home, making holiday baking far less stressful without sacrificing homemade flavor.
One Recipe, So Many Delicious Uses
Although this recipe makes an incredible pecan pie, don’t stop there. Keeping a container of homemade pecan pie filling in your refrigerator means you’re always just minutes away from creating a special dessert.
Here are some of my favorite ways to use it.
| Dessert | How to Use It |
|---|---|
| Cheesecake | Spoon over plain, pumpkin, chocolate, or caramel cheesecake. |
| Brownies | Spread between brownie layers or drizzle over cooled brownies. |
| Layer Cakes | Use between cake layers instead of frosting. |
| Cupcakes | Fill the centers before frosting. |
| Ice Cream | Warm slightly and spoon over vanilla or butter pecan ice cream. |
| Cinnamon Rolls | Spread over warm cinnamon rolls instead of icing. |
| Bread Pudding | Serve warm over freshly baked bread pudding. |
| Pancakes and Waffles | Replace syrup with a generous spoonful of warm filling. |
| French Toast | Top with whipped cream and pecan filling for brunch. |
| Yogurt Parfaits | Layer with vanilla yogurt and granola. |
| Baked Brie | Spoon over warm Brie for an elegant appetizer. |
| Dessert Charcuterie Boards | Serve alongside cookies, apple slices, pretzels, and pound cake cubes. |
One recipe can become dozens of desserts throughout the year.
Flavor Pairings That Bring Out the Best in Pecan Pie Filling
Pecans have a naturally buttery, slightly earthy flavor that pairs beautifully with many other ingredients. Understanding these pairings makes it easy to create your own desserts.
| Flavor | Why It Works |
|---|---|
| Vanilla | Softens the caramel notes and enhances the butter. |
| Chocolate | Creates a rich candy bar flavor. |
| Cinnamon | Adds warmth without overpowering the pecans. |
| Maple | Intensifies the caramel flavor. |
| Bourbon | Brings out the toasted notes in the pecans. |
| Cream Cheese | Balances the sweetness with a slight tang. |
| Apples | A classic fall combination. |
| Pumpkin | Perfect for Thanksgiving desserts. |
| Pears | Adds delicate sweetness that complements the nuts. |
| Sea Salt | Makes the caramel flavors pop. |
Wow! I never knew that: Salt doesn’t simply make foods taste salty. In sweet desserts, a small amount actually suppresses bitterness while making caramel and vanilla flavors taste more pronounced.
Can You Make It Ahead?
This recipe is one of the best make-ahead dessert components you can have in your refrigerator. Once cooled, transfer the filling to an airtight container and refrigerate it until you’re ready to use it. Having the filling prepared ahead of time makes entertaining far less stressful because one of the biggest steps is already finished. If you’re planning several desserts for a party, holiday, or bake sale, preparing this filling in advance lets you assemble desserts over several days instead of trying to do everything at once.
Here’s an example of how I like to plan ahead.
| Time Before Serving | What to Do |
|---|---|
| 1 to 2 weeks | Prepare the pecan pie filling. |
| 2 to 3 days | Bake cakes, brownies, or cheesecakes. |
| 1 day | Assemble desserts and bake the pie if making one. |
| Serving Day | Garnish and enjoy. |
How Should You Store It?
After the filling has cooled completely, store it in a tightly sealed container in the refrigerator. Because the filling contains butter and eggs, refrigeration is essential for both quality and food safety. Properly stored, it keeps beautifully and is ready whenever you need it.
| Storage Method | How Long |
|---|---|
| Refrigerator | Up to 2 weeks |
| Freezer | Up to 3 months |
| Thawing | Overnight in the refrigerator |
If the filling seems a little firm after refrigeration, simply let it sit at room temperature for 15 to 20 minutes or warm it gently before serving.
Wow! I never knew that: As the filling chills, the butter firms up while the sugars continue settling into the mixture. That’s why the filling becomes noticeably thicker after spending a night in the refrigerator.
Can You Freeze Pecan Pie Filling?
Yes! This recipe freezes surprisingly well, making it a wonderful addition to your holiday baking plans. Allow the filling to cool completely before transferring it to freezer-safe containers. Leave a little room at the top for expansion as it freezes.
When you’re ready to use it, thaw the filling overnight in the refrigerator and stir well before serving or baking. If needed, warm it gently over low heat to restore its silky consistency. Freezing homemade filling means you’re only one pie crust away from a fresh pecan pie any time of year.
Behind the Curtain: I like freezing the filling in smaller containers instead of one large container. That way I can thaw just enough for cheesecake or brownies without having to defrost the entire batch.
Make It Your Own
One of my favorite things about this recipe is how easy it is to customize. A few simple additions can completely change the flavor while keeping the rich, buttery pecan pie filling everyone loves. Whether you’re baking for the holidays or creating a dessert for a special occasion, these ideas will help you make the recipe your own.
For a warm fall flavor, stir a teaspoon of cinnamon into the filling or add a pinch of nutmeg and cloves. The spices blend beautifully with the caramel notes of the brown sugar and make the filling taste even more like the holidays.
If you’re serving adults, try adding a tablespoon of bourbon after removing the filling from the heat. The alcohol cooks off quickly while leaving behind a subtle oak flavor that pairs wonderfully with toasted pecans.
Chocolate lovers can fold mini chocolate chips into the cooled filling before layering it into cheesecakes or cakes. The chips soften slightly without completely melting, creating little pockets of chocolate throughout each bite.
Looking for something a little different? Stir in toasted coconut, top it with flaky sea salt, or add a splash of maple extract for another layer of flavor. Even a handful of toffee bits can turn this classic filling into something completely new.
Don’t be afraid to experiment. Once you’ve mastered the original recipe, you’ll discover countless ways to make it fit your own family’s favorite desserts.
Wow! I never knew that: Pecans pair with nearly every baking flavor because their naturally buttery taste acts as a bridge between rich ingredients like chocolate and lighter flavors like apples, pears, and cream cheese.
Troubleshooting Guide
Even an easy recipe can raise a few questions. Fortunately, most issues have simple solutions.
| Problem | Possible Cause | Solution |
|---|---|---|
| Filling seems too thin | Not simmered long enough | Continue simmering while stirring until it coats the back of a spoon. |
| Filling seems too thick after chilling | Butter has firmed in the refrigerator | Let it sit at room temperature for 15 to 20 minutes or warm gently before using. |
| Filling looks grainy | Sugar didn’t fully dissolve | Stir constantly and maintain a gentle simmer instead of a rapid boil. |
| Pie filling overflowed | Pie plate was too small or overfilled | Use a standard 9-inch pie plate and leave a little space below the rim. |
| Pecans sank to the bottom | Filling wasn’t thick enough before cooling | Continue cooking until the pecans remain suspended throughout the mixture. |
| Pie center seems soft | Pie hasn’t cooled completely | Allow the pie to cool completely before slicing so the filling can finish setting. |
Why This Recipe Is Worth Making
There are plenty of pecan pie recipes available, but this one offers something many of them don’t. Instead of making a filling that’s used once and forgotten, you’re creating a recipe that becomes one of the most useful components in your baking repertoire.
One batch can become a holiday pie, a cheesecake topping, a brownie filling, a breakfast treat, or the finishing touch on a scoop of vanilla ice cream. It saves time, reduces stress during holiday baking, and gives you homemade flavor whenever you want it.
Even better, it’s a recipe that encourages planning ahead. Having containers of homemade pecan pie filling tucked away in the refrigerator or freezer means you’re always just minutes away from creating something special for family, friends, or unexpected guests. Once you start keeping this filling on hand, you’ll probably find yourself looking for excuses to use it.
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Some recipes become favorites because they’re beautiful. Others become favorites because they’re easy. This one has earned a permanent place in my kitchen because it makes so many other desserts better.
I love knowing that with one container of homemade pecan pie filling in my refrigerator or freezer, I’m only a few minutes away from creating something that feels special. Whether it’s spooned over cheesecake for Sunday dinner, layered into a cake for a birthday celebration, or baked into a pecan pie for Thanksgiving, it’s one of those recipes that always seems to bring people back for just one more bite.
My hope is that this recipe becomes one of those dependable kitchen staples for you, too. The kind of recipe you make at the beginning of the season because you know you’ll find a dozen delicious ways to use it before the holidays are over.
Thank you for spending a little time with me in the kitchen today. I hope this recipe helps make your baking a little easier, your dessert table a little sweeter, and your gatherings even more memorable.
Happy Baking,
Sheryl
Grandmas Pecan Pie Filling
There's nothing like having a jar of pecan filling handy for last minute desserts. Just like Grandma used to make but without the crust.
Ingredients
- 2¼ cups pecans, chopped
- 1 cup dark brown sugar, firmly packed
- 1 cup light corn syrup
- ½ cup unsalted butter, cubed
- ⅓ cup granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- In a medium saucepan, stir together the pecans, brown sugar, corn syrup, butter, granulated sugar, and eggs.
- Bring to a gentle boil over medium-high heat, stirring frequently.
- Reduce heat to medium-low; simmer, stirring constantly, until thickened (about 8-10 minutes). The filling is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. It will continue to thicken as it cools.
- Take off the heat and add the vanilla and salt. Stir to combine.
- Let cool to room temperature.
- Pour into a container with a tight-fitting lid and store in the refrigerator until ready to use.
- It can be stored for up to a couple of weeks.
Notes
How to Turn This Filling into a Classic Pecan Pie
Once your filling has cooled, making a pecan pie couldn't be easier. Fit your favorite unbaked 9-inch pie crust into a pie plate and crimp the edges as desired. Gently stir the filling, then pour it evenly into the prepared crust. Bake in a preheated 350°F oven until the crust is golden brown and the filling is mostly set. The center should still have a slight jiggle when the pie is gently nudged, much like a cheesecake. As the pie cools, the filling continues to firm up, giving you beautiful slices. Allow the pie to cool completely before cutting. This patience is rewarded with clean slices that hold their shape and show off all those buttery pecans.
Frequently Asked Questions-GRANDMA’S CLASSIC PECAN PIE FILLING AND TOPPING
- Can I use pecan halves instead of chopped pecans? Yes. Pecan halves create a more traditional pecan pie appearance, while chopped pecans make the filling easier to spread over cheesecakes, brownies, and cakes. Choose whichever style best fits the dessert you’re making.
- Can I toast the pecans first? Absolutely. Toasting the pecans before making the filling brings out their natural oils and gives the finished filling an even deeper, nuttier flavor. Just be sure to let the pecans cool before adding them to the saucepan.
- Can I warm the filling before serving? Yes. The filling is delicious served cold, at room temperature, or gently warmed. Warming it slightly creates a pourable consistency that’s perfect for drizzling over ice cream, waffles, pancakes, bread pudding, or cheesecake.
- Can I give this as a homemade gift? Definitely. Spoon the cooled filling into decorative jars, tie on a ribbon, and include serving suggestions or a favorite pie recipe. It’s a thoughtful homemade gift for neighbors, teachers, holiday hosts, or anyone who loves to bake.
- What desserts pair best with this filling? Cheesecake, brownies, pound cake, spice cake, pumpkin desserts, chocolate cake, cinnamon rolls, vanilla ice cream, bread pudding, and apple desserts are all wonderful choices. The buttery pecans and rich caramel flavor complement both simple and elegant desserts.
- Can I prepare several batches at once for the holidays? Yes, and it’s one of the smartest ways to simplify holiday baking. Make multiple batches, divide them into pie-sized containers, freeze them, and you’ll have homemade pecan pie filling ready whenever you need it throughout the holiday season.
Says not for filling pies…but, what about as filling in small hand pies ?
They don’t bake as long as a pie, so am thinking I can….but…have you tried making hand pies with this?
Hi Cynthia, The reason you wouldn’t want to add the filling into a raw pie crust is because the filling has already been cooked. This filling is used for dips and no bake desserts.
I made fried hand pie with it and it turned out awesome and everyone loved them
Oh My Gosh Mark! That sounds delicious!
Wondering if I could substitute the white sugar with diet sugar that is a 1 to 1 measure to cut don’t on sugar for diabetics.
Also can light brown sugar work in a pinch?
Yes! I love all the Swerve products. They have granulated sugar, brown sugar and powdered sugar.
Can I use this and place cinnamon rolls on tops for pecan pie cinnamon rolls
Hi Tracie, That sounds delicious! I would be a little afraid of the pecan pie filling burning. I would recommend baking the cinnamon rolls and spooning the pecan pie filling over the hot rolls. Kind of like sticky buns.
Can this be frozen? If so, for how long?
Hi Camryn, I haven’t tried it. I would have to say yes since you can freeze a pecan pie. Let the filling cool completely and store in an airtight container.
Grandma was Right! This was so easy and of course so delicious. And I love the idea you made this not needing to bake a pie. Never thought of keeping as topping. I make a lot of homemade ice cream as well as small phyllo tart shells….so this recipe is perfect to have on hand at all times. Only change….I didn’t put vanilla in until I took it off the stove. And…not needed….but two tab of good bourbon????? Wow. Love it so much….not sure I can give any away!!!! Thank You and love your site!!!!
Hi Sandy, I’m so glad you like the recipe and I LOVE the idea of subbing bourbon for the vanilla.
Can I can this recipe?
Hi Bertha, My only concern would be how long you would need to boil the water in order for the lids to seal. I’m not sure if the filling could handle the processing time without the sugar becoming hard like brittle. On the other hand I’ve never tried it. This is just a guess.
Can I use maple syrup instead of corn syrup?
Sure Erica! That would be delicious!
I am so excited to have found this!!
I want to use it as a topping for some homemade Butter Pecan Rice Krispy Treats, so the no bake is exactly what I was looking for!
Thank you so much for such a wonderful recipe ????
Yay! I’m glad you found the recipe too Brittany! Your recipe idea sounds DELICIOUS!
Would this work on a no bake cheese cake as a topping as in a pecan pie cheesecake? I just had wrist surgery and can not make a cheese cake from scratch.
Hi Lisa, yes that would work and be delicious!