It’s hard to improve on the already
perfect, classic pecan pie. But that doesn’t stop us from toying with decadent ice cream pies or sweet and salty brittles. Here are seven spins on the basic pecan model for when you want something besides a second slice.
The gooey filling in this tart is held together by a rye flour crust that gets its structure, and depth, from chocolate.
Get the recipe for Honey-Nut Tart with Chocolate Rye Crust »
Pecans, almonds, walnuts and pine nuts wrapped in honey and topped with sea salt—then baked in a chocolate and rye crust. A perfect sweet and salty dessert.
The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma’s Drummond Ranch.
Get the recipe for Blue Ribbon Pecan Pie »
Chopped pecans in the inside, halved roasted pecans on the outside, and sweet and buttery all around.
Pecan Sticky Buns
Sticky buns = our favorite way to fatten up in the morning.
Pecan Pie Ice Cream Pie
Butter pecan x pecan pie = the best of both worlds.
This twist on traditional pecan pie provides a snack-able ending to the holiday feast. This recipe first appeared in our November 2012 issue along with Ben Mims’s story
Sugar and Spice. Get the recipe for Pecan Pie Brittle »
A snackable brittle that takes the best part of pecan pie—the gooey filling—and leaves the crust behind.
Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert.
Walnuts’ sophisticated bittersweet flavor makes for an amazing spin on simple pecan pie.
Walnuts may be substituted for pecans in these soft, rich, and chewy cookies. Farideh Sadeghin
Pecan pie in an easy-to-slice bar form.