Mellow melting Brie cheese and a sticky sweet pecan topping make this stunning Pecan Pie Baked Brie a must-have at this year’s holiday table.
A Stunning Holiday Baked Brie Recipe
This Pecan Pie Baked Brie makes a stunning appetizer for your fall get-togethers. With a cinnamon-y sweet pecan pie topping over mellow melting Brie cheese, it’s as gorgeous as it is delicious. Serve with slices of your favorite apples and multigrain crackers for a truly amazing texture and flavor experience.
A Simple Appetizer to Impress Your Guests
I love a warm Brie cheese. In the summer, we fire up the grill and make Grilled Brie with Strawberries or Grilled Brie with Peaches and Pesto. In the cooler months, I’m all about the Baked Brie with Fig Jam. And now this! I know you’re going to love the mix of sweet pecan pie topping and savory Brie cheese in this gorgeous but simple appetizer.
Ingredients and Supplies for Pecan Pie Baked Brie
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- 8-ounce wheel of Brie cheese
- Unsalted butter
- Light brown sugar
- Chopped pecans
- Light corn syrup
- Vanilla extract
- Apple slices, for serving
- Crackers, for serving
Supplies:
How to Make Pecan Pie Baked Brie
- Preheat the oven to 400°F.
- Score the top of the wheel of Brie cheese with a sharp knife, about ⅛ inch deep, in a crisscross pattern.
- Place the Brie wheel on a piece of parchment paper down in a pie plate or on a small sheet pan.
- Brush the scored Brie cheese with 1 tablespoon of melted butter and then sprinkle with 1 teaspoon of light brown sugar.
- Bake for 15 minutes, or until the Brie cheese is melted and caramelized on top. Let sit for 5 minutes.
- Meanwhile, make the pecan pie topping: Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the chopped pecans and let toast for about 5 minutes or until golden and fragrant.
- Turn the heat to low and stir in the remaining 1/4 cup light brown sugar, 2 tablespoons light corn syrup and 1/2 teaspoon vanilla until the pecans are well coated and a thick gooey sauce is formed. Keep the topping over low heat until the Brie cheese is done baking.
- Once the Brie has set for 5 minutes out of the oven. Top it with the pecan pie topping. Serve with apple slices and crackers.
How to Store Pecan Pie Baked Brie
Baked Brie cheese should be refrigerated within 3 hours of baking. To store, allow to cool completely. Then wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. To reheat, put the leftover pecan pie topped Brie in an oven safe dish and cover with foil, then place in the oven at 300°F for 10-15 minutes or until warm and melty again.
More of the Best Homemade Chips and Dips
When I dip, you dip, we dip! Who doesn’t love chips and dips?! They’re such a great snack or appetizer to any meal. With so many different ways to dive in, I’ve rounded up some of our favorite homemade chip and dip recipes for you to enjoy!
If you make this Pecan Pie Baked Brie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Pecan Pie Baked Brie
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
Description
Mellow melting brie and a sticky sweet pecan topping make this Pecan Pie Baked Brie a a must-have at this year’s holiday table.
Ingredients
- 1 (8 ounce) wheel Brie cheese
- 2 tablespoons unsalted butter, divided
- 1/4 cup plus 1 teaspoon light brown sugar, divided
- 1/2 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 400°F.
- Score the top of the wheel of Brie cheese with a sharp knife, about ⅛ inch deep, in a crisscross pattern.
- Place the Brie wheel on a piece of parchment paper down in a pie plate or on a small sheet pan.
- Brush the scored Brie wheel with 1 tablespoon of melted butter and then sprinkle with 1 teaspoon of the light brown sugar.
- Bake for 15 minutes, or until the Brie cheese is melted and caramelized on top. Let sit for 5 minutes.
- Meanwhile, make the pecan pie topping: melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the chopped pecans and let toast for about 5 minutes or until golden and fragrant.
- Turn the heat to low and stir in the remaining 1/4 cup of brown sugar, 2 tablespoons light corn syrup and 1/2 teaspoon vanilla until the pecans are well coated and a thick gooey sauce is formed. Keep the topping over low heat until you’re ready to top the baked Brie cheese.
- Once the Brie has set for 5 minutes out of the oven. Top it with the pecan pie topping.
- Serve with apple slices and crackers.
