Mile High Pecan Pie

No whipped cream needed, this bad boy has it built in! ❤️✨

Total time: 60 minutes

Ingredients for 4 people

3 cups plus 6 tbsp sugar, divided

1/2 cup plus 3/4 cup light corn syrup, divided

1 cup water

Cooking spray

1/2 cup butter

1 cup brown sugar

3 eggs

2 tsp vanilla extract


3 egg yokes

2 cups mascarpone cheese

3 egg whites, whipped

Lady finger cookies


Pie crust



Pie dish

Mixing bowls

Step 1/7

In a saucepan over medium heat mix together 3 cups of sugar, water, and 1/2 cup of corn syrup. When measuring the corn syrup, grease the measuring cup first to prefect the corn syrup from sticking. Heat until the mixture boils.

Step 2/7

Use cooking spray to grease the bottom side of an upside-down bowl. Use a fork to drizzle the caramel over the greased bowl. While the caramel is still sticky, place a few pecans on the bottom of the bowl, then drizzle with more caramel.

Step 3/7

In a medium saucepan over medium heat, melt together the brown sugar, butter, and remaining corn syrup. Remove from heat, then mix in the eggs and vanilla. Mix in 1 1/2 cups of chopped pecans.

Step 4/7

Place a pie crust in a pie dish. Pour in the pecan pie mixture. Top with pecans, then bake for 50 minutes at 350 °F.

Step 5/7

Place a mixing bowl over a pot of boiling water to create a double boiler. In the mixing bowl, mix the egg yokes and remaining sugar until a cream forms. Remove from heat and fold in the mascarpone cheese. Use a whisk to create a smooth mixture. Gently fold in the whipped egg whites.

Step 6/7

Dip the lady finger cookies into the coffee. Cover a lined mixing bowl with the cookies. Place a layer of the cream followed by another layer of cookies. Repeat until the bowl is full. Let chill.

Step 7/7

Flip the lady finger and mousse dome onto a cooled pecan pie. Cover with the caramel cage and Enjoy!