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This is an all time favorite Thanksgiving dessert. It has layers of creamy cheesecake, crunchy pecans, and smooth custard.
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This recipe is by Molly O'Neill and takes 2 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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When the pie is prepared, the cheesecake layer goes in first, then a sprinkling of pecans goes on top, followed by a sweet and spiced up egg and corn syrup concoction. When this pie emerges from the oven, the layers are, surprisingly, reversed.
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Rich with sour cream and cottage cheese, this molded kugel makes for a show-stopping presentation.
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These deliciously chewy cookies, packed with molasses and pecans and spiked with a bit of bourbon for an added flavor kick, are just as satisfying as the traditional pecan pie and make a great holiday gift.
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Tender pastry cups with a tasty chocolate pecan filling. You will need a mini muffin pan to make these.
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This fabulous baked pie crust made from ground pecans, sugar, cinnamon and butter, promising a nice taste to contrast any smooth and creamy custard pie. It 's perfect for an ice cream pie, topped with caramel sauce. Or a lemony, cream cheese filling would be smashing.
Ingredients: pecans, cinnamon, sugar, butter
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A delightful, creamy-sweet pudding concoction fills this chilled pie with a rich pecan crust.
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These traditional Southern candies make sweet tea-time treats or a welcome gourmet gift.
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Get Cranberry-Pecan Tarts Recipe from Food Network
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