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Pecan Pie with Waffle Crust
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5 from 1 vote

Pecan Pie with Brown Sugar Waffle Crust

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: brown sugar waffle, pecan pie recipe, waffle pie 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.)
Calories: 1248kcal
Author: Stef


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

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

Pecan Pie Filling Instructions

  • Mix all ingredients in a bowl. Easy!

Pecan Pie Assembly Instructions

  • Preheat oven to 400 F.
  • 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.)
  • Divide the filling evenly between the four pies (about 3/4 cup of filling per pie).
  • Cover the edges of the pies with foil or a pie guard to prevent burning.
  • 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.
  • Refrigerate before slicing if you want clean slices or just dig on in!


Calories: 1248kcal | Carbohydrates: 155g | Protein: 15g | Fat: 67g | Saturated Fat: 24g | Cholesterol: 219mg | Sodium: 877mg | Potassium: 654mg | Fiber: 5g | Sugar: 116g | Vitamin A: 1270IU | Vitamin C: 0.5mg | Calcium: 290mg | Iron: 4.1mg