Dessert

Chilled Maple Pecan Dessert

Name: Chilled Maple Pecan Dessert
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 50 min
Yield: 6 servings
Cuisine: american
Ingredients: 100 g vanilla wafer crushed into fine crumbs; 1 tbsp unflavored gelatin powder; 45 ml cold water; 240 ml whole milk; 240 ml maple-flavored pancake syrup; 240 ml heavy cream chilled; 120 g pecan roughly chopped; 50 g vanilla wafer crushed into coarse crumbs

A simple, creamy dessert featuring a maple and pecan filling set on a vanilla wafer crumb base. This easy-to-assemble treat requires no baking and is perfect for making ahead.

An original recipe by Forkin

Total time: 4 hr 50 min
Serves: 6
Difficulty: Easy
Per serving: 524 kcal

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

base

100 gvanilla wafer, crushed into fine crumbs

Ingredients

1 tbspunflavored gelatin powder
45 mlcold water
240 mlwhole milk
240 mlmaple-flavored pancake syrup
240 mlheavy cream, chilled
120 gpecan, roughly chopped

topping

50 gvanilla wafer, crushed into coarse crumbs

Equipment

saucepan · spatula · mixing bowl · electric mixer · knife · whisk · baking dish

The method

Step by step

1
Line the bottom of an 8x8 inch (20x20 cm) baking dish with the fine vanilla wafer crumbs, pressing down gently to form an even base.
About 2 min
Cook’s note: Using the bottom of a glass or measuring cup helps create a firm, even crust.
2
In a small bowl, sprinkle the gelatin powder over the cold water and let it stand for 5 minutes to bloom.
About 5 min
Cook’s note: Do not stir the gelatin; just let it absorb the water on its own.
3
While the gelatin blooms, heat the milk in a small saucepan over medium heat until hot but not boiling.
About 3 min
Cook’s note: Look for small bubbles forming around the edge of the pan.
4
Remove the pan from the heat, add the bloomed gelatin, and whisk until the gelatin is completely dissolved.
About 1 min
5
Stir in the maple-flavored syrup, then set the mixture aside to cool to room temperature, about 30 minutes.
About 30 min
Cook’s note: The mixture should feel cool to the touch and be slightly thickened before proceeding.
6
In a separate large bowl, use an electric mixer to whip the chilled heavy cream until stiff peaks form.
About 4 min
Cook’s note: A chilled bowl and beaters will help the cream whip up faster and more effectively.
7
Gently fold the cooled syrup mixture and the chopped pecans into the whipped cream with a spatula until just combined.
About 2 min
Cook’s note: Be careful not to overmix, as this will deflate the whipped cream.
8
Pour the filling over the prepared crumb base and spread it into an even layer.
About 1 min
9
Sprinkle the coarse vanilla wafer crumbs for the topping evenly over the surface.
About 1 min
10
Refrigerate for at least 4 hours, or until the dessert is firm and fully set.
About 4 hr
Cook’s note: For best results, chill overnight.
11
To serve, cut the chilled dessert into squares.
About 1 min

Per serving

Nutrition

48%Score

Calories: 523.6kcal
Protein: 5.1g
Carbs: 53.2g
Fat: 34.7g
Fibre: 3.7g
Sugar: 29.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store covered in the refrigerator.