Stroopwafel Pecan Pie (Easy Recipe Using Our No-Bake Pie Crust!)

If you love classic pecan pie but want to take it to the next level, this version made with our No-Bake Stroopwafel Pie Crust is a must-try. The warm cinnamon-caramel notes from the stroopwafel crumbs pair perfectly with the rich, buttery pecan filling — almost like giving a traditional pecan pie a cozy Dutch twist.

Even better? Our crust comes ready to go. Just mix, press, fill, and bake!

Why This Recipe Works

• The stroopwafel crust stays crisp, even with a gooey filling
  
  

• Adds cinnamon, caramel, and cookie flavor to a classic pecan pie
  
  

• Simple prep — perfect for holidays, gatherings, and last-minute desserts
  
  

• Works with both light or dark corn syrup
  
  

Ingredients

For the Stroopwafel Pie Crust

• 1 package Dutch Waffle Company No-Bake Stroopwafel Pie Crust
  
  

• 6 tbsp melted butter
  
  

For the Pecan Pie Filling

• 1 cup light or dark corn syrup
  
  

• 1 cup brown sugar
  
  

• 4 tbsp unsalted butter, melted
  
  

• 3 large eggs
  
  

• 1 tsp vanilla extract
  
  

• ¼ tsp salt
  
  

• 1 ½ cups pecan halves
  
  

• Optional: ½ tsp cinnamon (delicious with the stroopwafel crust!)
  
  

Instructions

1. Prepare the Stroopwafel Crust

1. In a bowl, combine half the package of the Stroopwafel Pie Crust mix
   (this makes one standard 9" pie).
   
   

2. Stir in 6 tablespoons of melted butter until fully coated.
   
   

3. Press the mixture firmly into a 9-inch pie dish, pushing up the sides.
   
   

4. Set aside while you make the filling (no need to pre-bake).
   
   

2. Make the Pecan Filling

1. In a mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
   
   

2. Fold in the pecans, keeping a few aside if you want to decorate the top.
   
   

3. Pour the filling into the prepared stroopwafel crust.
   
   

3. Bake

1. Preheat oven to 350°F (177°C).
   
   

2. Bake for 45–55 minutes, or until the center is mostly set and only slightly jiggles.
   
   

3. If the crust begins to darken too quickly, loosely tent the edges with foil.
   
   

4. Cool & Serve

Allow the pecan pie to cool completely so the filling sets (about 2–3 hours).
Slice and enjoy — preferably with a big scoop of vanilla ice cream or a swirl of whipped cream.

Tips for the Best Stroopwafel Pecan Pie

• Press the crust firmly so it holds together beautifully when sliced.
  
  

• For extra caramel flavor, use dark corn syrup.
  
  

• Don’t skip the cooling step — the filling thickens as it cools.
  
  

• Toast your pecans for 5–7 minutes for even richer flavor.
  
  

A New Spin on a Holiday Favorite

This Stroopwafel Pecan Pie brings comfort, tradition, and a touch of Dutch sweetness to your holiday table. It’s simple to make, perfect for pecan lovers, and a go-to recipe for the holidays and parties.