Maple Pecan Pie Baked Brie

If you ask me, pecan pie baked brie is pure party magic.

This warm, gooey appetizer brings together the best of two worlds – creamy melted brie and sweet pecan pie flavors. The cheese gets topped with a simple mixture of chopped pecans, brown sugar, and a drizzle of honey.

It bakes up golden and bubbly in just minutes, creating this irresistible combination of nutty crunch and smooth, melted cheese. Serve it with crackers or sliced baguette and watch it disappear.

It’s an easy crowd-pleaser that feels fancy but takes almost no effort to make.

What Kind of Brie Should I Use?

For this recipe, you’ll want to use a good quality brie wheel that’s about 8 ounces – this size works perfectly for serving a small group. Look for brie that feels soft but not overly squishy when you gently press the center, as this means it’s ripe and ready to melt beautifully. You can use either single or double cream brie, though double cream will give you an even richer result. Make sure to leave the rind on since it helps hold everything together while baking and adds a nice earthy flavor that pairs well with the sweet pecan topping.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Brie: Don’t substitute the brie – it’s really the star of this dish! The creamy texture and mild flavor are what make this recipe work. Camembert could work in a pinch, but stick with brie if possible.
• Pecans: While pecans are traditional for that pecan pie flavor, you can use walnuts or chopped almonds instead. Just toast them lightly in a dry pan for a few minutes to bring out their flavor.
• Double cream: Heavy cream works perfectly here, or you can use half-and-half if that’s what you have. The mixture might be slightly thinner, but it’ll still taste great.
• Brown sugar: White sugar mixed with a tablespoon of molasses can replace brown sugar, or you can use coconut sugar for a slightly different flavor profile.
• Maple syrup: Honey works as a substitute, though it’ll change the flavor slightly. You could also use corn syrup or even a tablespoon of brown sugar dissolved in a little water.
• Nutmeg: If you don’t have nutmeg, just use a bit more cinnamon or add a pinch of allspice. The dish will still be delicious without it.

Watch Out for These Mistakes While Baking

The biggest mistake when making pecan pie baked brie is removing the rind completely – you only want to slice off the top rind, leaving the sides and bottom intact so the cheese doesn’t leak out during baking.

Another common error is overcooking the brie, which can cause it to become rubbery instead of creamy, so keep an eye on it and remove it as soon as the cheese is soft and slightly bubbly around the edges.

To prevent your pecan topping from burning, add it halfway through the baking time rather than at the beginning, and if the nuts start browning too quickly, cover the dish loosely with foil.

For the best texture, let the baked brie cool for about 5 minutes before serving – this allows the cheese to set slightly while still remaining warm and gooey inside.

What to Serve With Pecan Pie Baked Brie?

This sweet and creamy baked brie is perfect for entertaining and pairs beautifully with crispy crackers like water crackers or baguette slices that can handle all that gooey cheese. Fresh fruit like sliced apples, pears, or grapes make a nice contrast to the rich, nutty flavors and help balance out the sweetness. I love serving this alongside a simple charcuterie board with some dried fruits, additional nuts, and maybe a drizzle of honey for guests who want even more sweetness. A glass of white wine or sparkling cider completes this appetizer spread perfectly for any gathering.

Storage Instructions

Refrigerate: This baked brie is best enjoyed fresh and warm, but you can store any leftovers in the fridge for up to 3 days. Just cover it tightly with plastic wrap or pop it in an airtight container. The pecan topping might lose some of its crunch, but it’ll still taste great.

Freeze: I wouldn’t recommend freezing this one since brie doesn’t freeze well and tends to get grainy when thawed. Plus, it’s so quick to make that you’re better off just whipping up a fresh batch when you want it again.

Warm Up: To bring leftover baked brie back to life, just pop it in a 300°F oven for about 10-15 minutes until it’s warmed through and the cheese gets gooey again. You can also use the microwave on low power for 30-second intervals, but the oven gives you that nice warm, melty texture.

Preparation Time	10-15 minutes
Cooking Time	10 minutes
Total Time	20-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 30-40 g
• Fat: 135-150 g
• Carbohydrates: 100-120 g

Ingredients

For the brie:

• 1 brie wheel (8 oz)

For the pecan topping:

• 3 tbsp unsalted butter
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 tbsp double cream
• 1 cup pecans, whole or chopped
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Step 1: Preheat the Oven and Prepare the Brie

• 1 brie wheel (8 oz)

Preheat your oven to 350°F (175°C).

Line a small oven-safe round pan or baking dish with parchment paper, then place the brie wheel in the center.

This helps prevent sticking and makes for easy cleanup.

Step 2: Melt Butter and Brown Sugar

• 3 tbsp unsalted butter
• 1/4 cup packed brown sugar

Set a nonstick skillet over low heat.

Add the unsalted butter and packed brown sugar, stirring constantly as the butter melts.

Continue stirring until the mixture becomes bubbly and the sugar dissolves.

Step 3: Coat the Pecans in the Spiced Cream Mixture

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 tbsp double cream
• 1 cup pecans, whole or chopped
• 2 tbsp maple syrup
• 1 tsp vanilla extract

To the bubbly butter and sugar, stir in the ground cinnamon, ground nutmeg, double cream, and pecans.

Continue stirring until all the pecans are evenly coated and the mixture is fully combined.

Then, add the maple syrup and vanilla extract, stir again, and remove the skillet from the heat.

Personally, I like to let the pecan mixture cool for a minute before pouring to avoid melting the brie too fast outside the oven.

Step 4: Assemble and Bake the Brie

• brie wheel (from Step 1)
• pecan mixture (from Step 3)

Pour the warm pecan mixture from Step 3 over the prepared brie wheel in the baking dish, spreading it evenly over the top.

Transfer the dish to the preheated oven and bake for about 10 minutes, or until the brie is soft and melty.

Step 5: Serve the Baked Brie

Remove the baked brie from the oven and serve immediately.

I love serving this gooey, nutty brie with crostini or sliced baguette—it’s always a crowd-pleaser.