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Pecan Delight Trifle

By Brittany Gizinski and Renee Paul

Say goodbye to grandma’s old pecan pie that you sneakily slip under the dinner table to the dog when she looks away. Meet your new Thanksgiving pecan pie with a twist. These new and improved pecan bars are blanketed with a luscious cream layer providing a mouth feel that you’ll never forget. Soft on the bottom, crunchy in the middle, and velvety on top. To finish it all off for our Vandal fans, a black and gold drizzle of butterscotch, caramel, and chocolate. Make this sleek unique recipe the new holiday tradition.

  • Oven: 350⁰F 
  • Bake time total: About 35 minutes
  • Yield: 8 portions 
  • Serving size: 3/4 cup

Ingredients

Pecan Pie Bars

  • ½ cup butter, softened
  • ¼ cup sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 cups firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecan pieces

Trifle

  • 8 ounces cream cheese, softened
  • 1 ½ cups whipping cream
  • 1 cup powdered sugar
  • 8 ounces whipped topping
  • 1 ½ teaspoons vanilla extract
  • chocolate fudge ice cream topping
  • caramel ice cream topping

Directions

Pecan Bar

Preheat oven to 350⁰F and grease the bottom of a 9-inch baking pan. In a medium bowl, beat together the butter, sugar and salt at medium speed with an electric mixer until creamy. Gradually add flour, beating well to combine. Press into the bottom of the greased baking pan. Bake for 15 minutes, or until crust outer edge is lightly golden. While crust is baking, whisk together eggs, brown sugar and vanilla in a large bowl until combined. Stir in pecans. Pour mixture over baked crust. Bake for another 18 minutes or until topping is set. Cool completely in pan.

Trifle

First, using an electric mixer with a whisk attachment, beat together the cream cheese, whipping cream, powdered sugar and vanilla in a large bowl. Mix until thickened, about 4 minutes. Prepare a 4-inch deep by 7-inch wide rounded glass serving dish by drizzling heated caramel and chocolate fudge on the bottom of the bowl, then spread a 1-1 1/2 inch layer of the cream mixture evenly on the bottom of the dish. Place the cooled pecan bar on top of the cream layer. Spread the rest of the cream mixture evenly over the pecan bar layer. Last, top it off with a blanket of whipped topping. Drizzle with caramel and chocolate fudge.

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