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“Pecan Pie” Baked Brie

Combine two holiday classics—baked Brie and pecan pie filling—into one surprisingly easy appetizer to serve a crowd!

Thank you for the recipe, @aflavorjournal.

Instax picture of a hand dipping cutting


  • 1

    Preheat oven to 375˚ F.

  • 2

    In a medium non-stick skillet, toast pecans over medium heat, stirring occasionally, for 6-7 minutes until fragrant and slightly darker in color.

  • 3

    Turn the heat beneath the pan to medium-low. Add butter and stir until melted. Stir the pecans into the melted butter until coated.

  • 4

    Add brown sugar, cinnamon, maple syrup, and salt to the pan. Stir until the brown sugar is dissolved and the pecans are fully coated in the sugary mixture, about 3-4 minutes.

  • 5

    Stir in heavy cream and turn heat back to medium. Bring the pecan mixture to a slight simmer, then continue simmering and stirring frequently for 2-3 minutes until thickened. Remove the pan from the heat. Be careful: this mixture is very hot!

  • 6

    Place Brie in a small, oven-safe baking dish. Score the top of the Brie creating an asterisk, then pour the pecan mixture directly on top of the Brie, covering it completely and letting any excess pecan mixture fall to the sides to fill up the dish.

    Tip: We prefer a round Brie for this recipe, but a wedge (or two) would also work! The rind on Brie is edible, so there is no need to remove it before baking.

  • 7

    Bake for 10 minutes at 375˚ F.

  • 8

    Allow the baked Brie to rest for about five minutes, then carefully transfer to a Chinet Classic® platter and serve with crostini, apples, crackers, or shortbread cookies.

    Tip: The Brie and pecan pie mixture is thick, so we recommend a heartier cracker for serving to avoid cracker breakage.