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How to Make Waffle Pie Crust and Change Your Pies Forever

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Waffle Pie Crust

Pecan Pie with Waffle Crust

If you love loading down your waffles with toppings, piling on nuts, syrup, fruit, and whatever else you can find, waffle pie crust is for you.  Waffle pie crust is made with a regular buttermilk waffle that is turned out onto a mini pie pan and then treated like any other pie crust!

When I first made waffle pie crust, I worried that the crust would quickly become soggy.  It turns out that waffle pie crust bakes up nice and crisp – allowing for clean pie slices (if you don’t eat the whole pie out of the pan with a fork).  Keep reading for the basics of waffle pie crust making and my recipe for pecan pie in a brown sugar waffle crust.

How to Make Waffle Pie Crust

Waffle Iron

To make waffle pie crust, you’ll first need a round waffle iron.

Hamilton Beach Flip Belgian Waffle Maker with Removable Plates (26030)

This is the waffle iron that I use.  You don’t need to use the same product, but size does matter.  A 7″ inch waffle fits perfectly into a 5″ pie pan.

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Waffle Crust

Waffle Pie Crust

Once your cooked waffle is placed into the pie pan, add pie filling as you would with any other pie crust.  Waffle pie crust works wonderfully with pecan pie and fruit pies!  I haven’t experimented with custard pies; I’ll update this post if I do, and please let me know in the comments if you try that variation.

Talisman Designs Adjustable Pie Crust Shield, BPA-free Silicone, Red, Fits 8.5" - 11.5" Rimmed Dish

To keep the waffle crust from burning, I suggest wrapping some foil around the edge of the pie or using a pie guard.

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Bake as you would any mini pie (use shorter baking times than a full pie).

Pecan Pie with Waffle Crust

I like to slice and serve waffle crust pies hot and sometimes with a scoop of ice cream.  However, as with any pie, you’ll get a cleaner slice if you serve it at room temperature or colder.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Pecan Pie with Waffle Crust
5 from 1 vote

Pecan Pie with Brown Sugar Waffle Crust

Servings 5 waffles and 4 pies (Treat the extra waffle as an insurance policy in case you mess one up or as a snack while the pies are in the oven.)


Brown Sugar Waffles

  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 1/2 cup unsalted butter melted and cooled to room temperature
  • 1/2 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1/4 cup + 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pecan Pie Filling

  • 1 cup sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup golden syrup or light corn syrup
  • 1 teaspoon vanilla extract
  • 5 tablespoons unsalted butter melted and cooled to room temperature
  • 2 large eggs
  • 2 cups chopped pecans


Brown Sugar Waffle Instructions

  1. Preheat waffle iron.
  2. In a large mixing bowl, whisk together eggs, buttermilk, melted butter, and vanilla.
  3. In a second bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
  4. Fold dry ingredients into wet ingredients a little bit at a time until just combined.
  5. Cook round 7" Belgian waffles according to waffle iron instructions.

Pecan Pie Filling Instructions

  1. Mix all ingredients in a bowl. Easy!

Pecan Pie Assembly Instructions

  1. Preheat oven to 400 F.
  2. Place 4 of the waffles into 5" pie pans, pressing in the center of each waffle and letting the edges run up the pan like a pie crust. (You get to eat the fifth waffle while your pies are baking.)
  3. Divide the filling evenly between the four pies (about 3/4 cup of filling per pie).
  4. Cover the edges of the pies with foil or a pie guard to prevent burning.
  5. Place pies onto a cookie sheet and bake for 10 minutes or until the filling is set on the edges of the pies but still a little jiggly in the centers.
  6. Refrigerate before slicing if you want clean slices or just dig on in!
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8 comments on “How to Make Waffle Pie Crust and Change Your Pies Forever”

  1. I love that you went with pecan pie filling, Hello breakfast!

  2. Carla Burkesays:

    I made these waffles, this morning. Oh. My. GOODNESS! They are FAAABULOUS! One thing to note – with all of that delicious butter in them, there is NO need to prep the waffle iron. (and I doubled the vanilla) I am a butter freak, and I didn’t even need/want to butter the waffles, before the syrup. In fact – a record for me – I didn’t even use syrup!

    My hubby requested waffles for breakfast, and I’d just seen this recipe, so decided to try it – he said, Please make sure you keep this recipe! I love them!Thank you, Stef! Thank you, thank you, THANK YOU!

    • Stefsays:

      Oh yay! I’m so glad that you loved them! And, I don’t think I’ve ever had waffles without syrup so that is quite the compliment!

    • Kimberly Kronksays:

      After such a glowing review from Carla . I just have to make these waffles too. Then maybe make some into the pie shells. Thank you. Kim Kronk

  3. Kathysays:

    Will the recipe work with a basic gluten free flour mix?

  4. Kassiesays:

    I have never made baked donuts but I’m really excited to try! These sound delicious!

  5. shauniesays:

    I would have to say honey glazed carrots

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