Meet the Pecan Ball: Pittsburgh’s Most Iconic 3-Ingredient Dessert

For every iconic city across the globe, equally iconic dishes almost always follow. Mention Paris and images of flaky croissants and beautiful baguettes dance in my head. I’d fly halfway around the world for fresh sushi from Tokyo’s finest. New York? I can almost taste the perfect slice of pizza. Even further upstate, near my hometown, you’ll find the famed Chicken Riggies and Utica Greens. And while talk of Pittsburgh is more likely to conjure up images of its 446 bridges or favorite Steelers players past and present, my husband’s hometown—and where we currently reside—has a rich food history all its own, which I have loved learning about over the years.

The obvious starting point is the humble pierogi, thanks to the large number of immigrants from Eastern European countries who settled in Pittsburgh. Everyone here has a favorite spot to pick up these comforting potato-filled dumplings. Next has to be the city’s most famous sandwich from Primanti Bros.—a too-big-to-eat-in-one-bite stack piled with coleslaw, fries, meat, cheese, and more. Honorable mention also goes to the Pittsburgh salad, topped with more fries, and Prantl's Bakery's Burnt Almond Torte, a delicate cake layered with custard filling and topped with sweet icing and signature toasted almonds.

But dig further into the archives, and you’ll find my personal favorite of Pittsburgh’s hidden food gems. A dessert that I only recently realized was somewhat unique to the Burgh: the Pecan Ball.

What Is a Pecan Ball?

Pittsburgh’s other most famous dessert, behind the almond torte, is a round ball of vanilla ice cream rolled in chopped pecans and topped with chocolate and/or caramel sauce. Though the Pecan Ball is a simple dessert, it is nonetheless renowned around the city, with many restaurants still offering their own version today.

The dish is credited locally to James Blandi Sr., owner of the LeMont restaurant, which has perched atop Mt. Washington, with an unbeatable view of the Point, since 1960 (at least according to the restaurant’s own history). I know it from the oldest of old-school Italian restaurants, called Rico’s, where special occasions are marked in my husband’s family. Apparently, it was a mainstay at the original Tambellini's on Southern Avenue and at the Tic Toc restaurant in the old Kaufmann's department store downtown. Pittsburghers are nothing if not loyal and nostalgic.

In researching the origins of this dessert, I also found that outside of the Burgh, the Grand Hotel on Mackinac Island, Michigan, has served its famous pecan balls since the 1940s.

How to Make a Homemade Pecan Ball

Luckily, you don’t have to travel all the way to the Steel City for a taste—though we’d be happy to have you. This beloved frozen treat is quite easy to make at home. Since it’s only three to four ingredients that make up the whole dish, it’s important that each shines by itself. Start with good vanilla ice cream and a quality ice cream scoop that’ll give you perfect spheres (however big you want them). Toast chopped pecans to bring out their nutty, buttery flavor, but be sure not to burn them. They need to be chopped small enough to stick to the ice cream ball, but otherwise, the size depends on preference as well. The spheres should be fairly well frozen when you coat them, otherwise, it'll make for a melty mess. Then, simply press the pecans onto the outside until completely covered, and send the festive, nutty bundles back into the freezer until it's time to dig in.

Once you have the pecan balls prepared and waiting in the freezer, you can decide what else you want to serve with them. Typically, they're served with hot fudge or butterscotch and maybe a dollop of whipped cream. You can make hot fudge or caramel (or both!) from scratch or buy your favorite store-bought version for even quicker prep. If you really want to shake things up, you can customize the ice cream inside, too.

The best part is that you can make these pecan balls ahead and keep them in the freezer, wrapped in plastic wrap and foil to keep out freezer burn. Pop them out to serve at your next dinner party, holiday soirée, or just because. One bite of cold, creamy ice cream paired with crunchy nuts and sweet, rich sauce, and you’ll see what all the fuss is about. They’re the easiest yet most perfectly vintage taste of home—with a storied history to boot.

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