Southern Pecan Pie in a Jar Chia Pudding

Pecan Pie Pudding with Chia Seeds

Having a slice of real pie now and then is perfectly healthy. I like to turn my favorite pie flavors into chia pudding recipes for several reasons. First, I suck at pastry baking and I have no desire to make pie crust. Second, chia pudding is so great for gut health! I like what chia seeds do for my digestion, so I prefer chia pudding over actual pie. This southern pecan pie in a jar is a simple pecan pie pudding with chia seeds and is inspired by my favorite Louisiana dessert, maple pecan pie!

The Health Benefits of Chia Seeds

Chia seeds are extremely healthy. Check out this article on the Health Benefits of Chia Seeds. I like chia seeds because they’re packed with fiber and healthy fats, making them a great food for gut health.

Southern Pecan Pie in a Jar

• Chia Seeds: This is the main ingredient, and surprisingly you don’t need a lot to make chia pudding. Just 1/4 cup is all you need for this recipe.
• Pecans: Since this is my chia pudding version of pecan pie, we obviously need pecans! Pecans are the base for the pecan cream layer. They provide a thick and creamy texture and obviously lots of pecan flavor. The pecans have to be soaked for 30 minutes in hot water before use in this recipe.
• Oat Milk: You can use any plant-based milk here, but I love using oat milk. This recipe works with soy milk, coconut milk, and hemp milk too.
• Other Ingredients: For flavor, we need only a few other ingredients like maple syrup, vanilla extract, and salt.

Tips to Make Pecan Pie in a Jar with Chia seeds

• Let the chia seeds soak in the oak milk for an hour at room temperature, and stir every 15 minutes, before chilling in the fridge. You can make this layered chia pudding all at once if you let the chia seed mixture sit for 30 minutes to an hour in the fridge. Then I divide it into cute little jars and finish it off with the creamy maple pecan layer.  
• Use Maple extract in this recipe in addition to or instead of the vanilla if you can find some. I like to add just 1/2 teaspoon of maple extract to the creamy pecan layer.
• When making the creamy pecan layer, use a quality blender or food processor. Make sure to pause your blender to mix and scrape down any pieces on the sides of your blender. This will ensure that there are no chunky pecan clumps.

Storing Southern Pecan Pie Chia Pudding

This chia pudding should keep in the fridge for about 5 days. The pudding needs to be stored in an airtight container with a lid.

More Chia Pudding Recipes

• Lemon Cream Pie Chia Pudding
• Berry Cream Pie Chia Pudding

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Southern Pecan Pie in a Jar Chia Pudding

This southern pecan pie in a jar is a simple pecan pie pudding with chia seeds is inspired by my favorite Louisiana dessert, maple pecan pie! This chia pudding has two delicious layers, the pecan pudding layer and a vanilla and maple chia pudding layer.

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• Prep: 30 Minutes
• Cook: 0 Minutes
• Total Time: 30 minutes

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Ingredients

Chia Pudding Layer

• 1/4 Cup Chia Seeds
• 1 Cup Oat Milk
• 2 Tablespoons Maple Syrup
• 1/4 Teaspoon Vanilla Extract
• 1/4 Teaspoon Sea Salt

Pecan Cream Layer

• 1 Cup Pecan Halves (soaked for 30 minutes in hot water and drained)
• 1/2 Cup Oat Milk
• 2 Tablespoons Maple Syrup
• 1/2 Teaspoon Vanilla Extract
• 1/2 Teaspoon Cinnamon

Instructions

1. Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined.
2. Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).
3. Ensure you soaked your pecan halves for 30 minutes in hot water then drain.
4. Combine all of the pecan cream ingredients in your blender and blend on high until evenly combined and silky smooth.
5. Evenly split the chia pudding mixture into three small jars (6-ounce jars are pictured here).
6. Pour the pecan cream layer on top of the chia pudding layer.
7. Place the jars in the fridge to set for 3 hours before eating.
8. Top with pecan pieces and enjoy!

Notes

• Store in the fridge with an airtight lid for up to five days.
• use any milk you want in this recipe! I wrote this recipe when I was vegan, but I’m no longer, and it works great with regular cow milk.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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