Recipes Desserts Pies & Tarts Pecan Pie 13 Pecan Pie Recipes From Bourbon- to Chocolate-Flavored No matter how you slice it, pecan pie provides a perfect pop of sweetness to end holiday meals and casual meals alike. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on November 23, 2024 Close Photo: Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans 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. 01 of 13 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe 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." Get the Recipe 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit