50 Crock Pot Super Bowl Recipes Better Than a Touchdown
15 Leftover Pie Crust Recipes To Take Your Seconds From Flaky To Fabulous
Pie crust is too delicious to let any of it go to waste! Sometimes, you may end up with leftover cooked pie crust if you've purchased store-bought crust, excess dough when pre-baking homemade pie crusts to fill, or leftovers in the form of crust trimmings. Fortunately, leftover pie crust can add flavor and texture to several dishes. Instead of tossing it, use it to prepare a bonus treat!
Anjelika Gretskaia / Moment via Getty Images13 Pecan Pie Recipes From Bourbon- To Chocolate-Flavored
Pecan pie is a beloved fixture of the holiday dessert table, but unlike its pumpkin counterpart, this popular dessert transcends seasons. And for good reason: The classic, irresistible combination of toasty pecans and gooey caramel lends itself to punctuating meals of all types. Plus, its simplicity serves as an open invitation for riffs, including boozy flavor enhancements, additions like chocolate and candied ginger, and being made in an assortment of shapes and sizes. From bite-sized pecan tassies to easy-to-serve bars and deep-dish delights, these are the pecan pie recipes to make for festivities all year long.
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Brandy Pecan Pie Gerard + Belevender Three sweeteners — turbinado sugar, dark maple syrup, and honey — plus fine yellow cornmeal go into this rich pecan pie filling. Apple brandy accentuates the fruity fall flavors while lifting the nuttiness of the pecans.02 of 13
Chocolate Pecan Pie with Bourbon Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen This is a pie that has it all. Fragrant toasted pecans, rich chocolate, and caramel-y bourbon come together in harmony for a beautifully balanced dessert.03 of 13
Pecan Pie Bars Julia Hartbeck Pecan pie bars have all the virtues of pecan pie without the need to roll out a crust — and we're here for any way to save on steps when baking for a crowd. Plus, you can cut them as you like and serve them as part of a dessert spread.04 of 13
Texas State Fair Pecan Pie Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans This award-winning Texas pie features an all-butter crust and a gooey pecan filling, which is given a custard-like body with the inclusion of a whopping four whole eggs.05 of 13
Nutty Baklava Pie Photo: Victor Protasio / Food Stylist Torie Cox / Prop Stylist Claire Spollen This hybrid of pecan pie and baklava is crunchy, sticky, and sweet with a hint of orange and spice from Grand Marnier and cardamom — use all pecans instead of a mix of nuts if you'd like to keep it squarely in pecan pie territory. A garland of crispy phyllo adds a wow factor and delicate crunch that shatters with every bite.06 of 13
Pecan-Pumpkin Cream Pie Tara Donne No need to choose between pecan pie and pumpkin pie when you can have both in a single slice. This pie from pastry chef Joanne Chang is baked in two phases to yield a gooey, syrupy pecan filling on the bottom and a velvety pumpkin custard on top, all beautifully accented with whipped cream stars.07 of 13
Boozy Bourbon-Pecan Tassies Alison Miksch "These diminutive pecan pie poppers, with a higher crust-to-filling ratio, offer the perfect bite," says cookbook author Andrea Slonecker. "I spike them with bourbon to both cut through and complement the sweetness."08 of 13
Bourbon-Pecan-Apple Pie with Cinnamon Whipped Cream Kelly Marshall Pecans and apples are fabulous together, especially when enhanced with bourbon. Chef and cookbook author Alexander Smalls serves his sticky-sweet pie with dollops of cinnamon-scented whipped cream.09 of 13
Pecan Pie with Candied Ginger and Rum © John Kernick Baker Alice Medrich brings us a pecan pie filled with tingly candied ginger and warming rum.10 of 13
Bourbon Pecan Pie © Con Poulos Baker and cookbook author Cheryl Day's gooey pecan pie tastes of dark caramel, toasted nuts, and a hint of bourbon. The press-in crust means you don't even need to drag out your rolling pin. 11 of 13
MoKan Nut Pie John Kernick This regional pie from Kansas City pastry chef Megan Garrelts has a great flaky crust and fragrant Missouri pecans and Kansas black walnuts, with a classic sticky pecan pie filling.12 of 13
Georgia Pecan Pie © John Kernick Los Angeles chef Lee Hefter's classic pie is made with a generous amount of vanilla plus a combination of dark and light corn syrup to yield its signature caramel flavor. Top it with ice cream or a dollop of whipped cream.13 of 13
Caramel-Pecan Hand Pies © Dana Gallagher Dani Cone, owner of High 5 Pie in Seattle, makes these "flipsides" year-round due to overwhelming customer demand. Each recipe makes 12 hand pies; double up to bake for a large holiday crowd.Thanks for your feedback!
Our 15 Best New Dessert Recipes You'll Want To Make This Fall
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
The cooling weather calls for a warm, comforting dessert, and these sweet treats are the perfect choice. We highlight seasonal ingredients like pumpkin, apples, carrots and cinnamon, so you'll get all the cozy fall flavors you know and love. New recipes like our Pumpkin Trifle and Flaky Apple Pie Bars are dreamy and delicious.
Pumpkin TriflePhotographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
We think this pumpkin trifle is the best dessert you'll enjoy this fall, combining layers of pumpkin spice-flavored cake and a creamy pumpkin filling that captures the season perfectly. As a time-saving shortcut, we use vanilla pudding mixed with canned pumpkin and pumpkin pie spice for the filling, making it both easy to prepare and delicious. This festive dessert is sure to be a hit for the holidays or at any autumn gathering!
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Bingka Labu Kuning (Pumpkin Cake)Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
This Indonesian bingka labu kuning, or pumpkin cake, is a wonderful alternative to pumpkin pie on Thanksgiving. A versatile cake, bingka's core ingredient can comprise assorted root vegetables, from cassava to sweet potato and yes, pumpkin. Once baked, it has a firm outer skin and a rich, custardy filling. Roasting your own pumpkin flesh is preferred, but you can use canned pumpkin in a pinch.
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Flaky Apple Pie BarsPhotographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Grab your box of puff pastry for these easy and delicious apple pie bars. You can use any kind of nut you want like almonds or pecans. These bars are a great choice for a fall dessert and would be ideal for a Thanksgiving meal.
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ApfelstrudelPhotographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
This adaptation of apfelstrudel, a traditional Austrian baked apple dessert, is made with less added sugar, uses avocado oil instead of butter and calls for whole-wheat phyllo dough for a nutritious dessert. Tart Granny Smith apples are used, but any apple variety can be substituted. Enjoy this fruit-filled dessert warm with a scoop of vanilla ice cream and a cappuccino.
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No-Added-Sugar Cherry CrumblePhotographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
This no-sugar-added cherry crumble baked in ramekins is a great way to highlight the flavor of cherries in this naturally sweet snack. The crumble topping, made from oats and slivered almonds, offers a satisfying crunch. Adding a few tart cherries brings a touch of tang for a less-sweet flavor profile, if you prefer.
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Apple Crumble Yogurt BarkPhotographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
This creamy frozen apple yogurt bark is filled with warming spices, swirled with applesauce and topped with crunchy granola for a lighter dessert that tastes like fall. It's an easy, quick recipe that provides a delicious, refreshing bite straight from your freezer whenever you need it.
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Pomegranate MasghatiThis beautiful pomegranate dessert is served to celebrate Yalda, the Iranian celebration of the winter solstice. Think of masghati as a cross between Jell-O and panna cotta. It's infinitely more refined and delicate than Jell-O and not quite as wobbly as panna cotta. Prepare pomegranate masghati a few hours in advance, and serve chilled out of the fridge for a light and refreshing dessert.
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Carrot Cake Oatmeal BarsPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Enjoy these delightful carrot cake oatmeal bars, perfect for a snack or dessert alongside a steaming cup of coffee. Made with a blend of shredded carrots, oats and a hint of brown sugar, these easy bars capture the essence of carrot cake, while offering a boost of fiber and less sugar than cake. Portable and convenient, these bars can be enjoyed on the move. To make these bars gluten-free, opt for gluten-free oats.
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Mbatata (Sweet Potato Cookies)Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Mbatata cookies are made with sweet potatoes and originated in Mawali. They are heart-shaped to represent the location of Malawi within the African continent—in the center and the heart of the land.
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Vegan Peanut Butter CookiesPhotographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
These tender and sweet vegan peanut butter cookies are as simple as it gets. Crunchy peanut butter adds texture, but smooth peanut butter will work well too. These harden as they cool, so wait for them to cool completely before eating. For a different take, try adding 1/2 cup vegan chocolate chips or toasted coconut to the batter when you stir in the peanut butter and maple syrup.
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Pumpkin Sugar CookiesPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
These super-tender pumpkin sugar cookies are perfectly spiced with just the right amount of pumpkin pie spice. The optional frosting is a sweet addition that adds even more warm fall flavors. Add just a touch of orange food coloring to the frosting to make these pumpkin sugar cookies pop. While you may be tempted to use all the dough, the cookies get tougher the more times you roll, so it's best to re-roll the scraps only once.
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Puff-Pastry Apple Turnovers with Brown ButterPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
The filling of these flaky apple turnovers is made with browned butter, giving it a nutty flavor. Granny Smith apples offer a nice balance of sweet and tart, plus they hold their shape when cooked for a pleasant texture. If you want your turnovers sweeter without increasing the sugar, swap them out for a sweeter apple like Gala or Honeycrisp.
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The Best Easy Pumpkin PieThis easy pumpkin pie recipe comes together in minutes, plus you only need six ingredients to make it. Using a store-bought pie crust makes it even simpler to prepare, but if you'd prefer to make yours from scratch, we have two foolproof recipes that are worth trying.
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Easiest Apple TartsPhotographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
These apple tarts look and taste like they came from the bakery but are so easy to whip up yourself. An ultra-flaky, buttery puff pastry crust frames tart-sweet Granny Smith apple slices, while the warm flavors from the fruit soak into the pastry. To prevent your apple tarts from becoming soggy, leave any juices from the apple slices behind in the mixing bowl.
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2-Bite Mini Pumpkin Cheesecake TartsPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving. Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors. If you don't have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more.
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