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.