5 Ways with Pecan Pie

an't get enough of the gooey, sweet flavors of pecan pie? We've got you covered! Try our classic pecan pie recipe or get creative with delicious variations like Pecan Pie Brownies or Pecan Cheesecake Pie. Everyone at your Thanksgiving dinner will thank you.

Pecan Cheesecake Pie
Ingredients
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp. vanilla extract, divided
1/4 tsp. salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Preparation
Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill p to 2 days.

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Chocolate-Bourbon Pecan Pie
Ingredients
1/2 (15-oz.) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/2 cup butter or margarine, melted
2 tsp. cornmeal
2 tsp. vanilla extract
1/2 tsp. salt

Preparation
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.

Related: 11 Sweet & Savory Pumpkin Recipes

Pecan Pie Brownies
Ingredients
1 (2-lb.) frozen pecan pie, thawed
1/2 cup butter
1 3/4 cups (11.5-oz.) package semisweet chocolate chunks
1 cup sugar
2 large eggs
1 cup milk
1 1/2 cups all-purpose flour
1 tsp. baking powder
Vegetable cooking spray

Preparation
Cut pie into cubes. Set aside.

Microwave 1/2 cup butter and chocolate chunks in a glass bowl at high 1 minute. Stir and microwave 1 more minute. Stir until mixture is smooth.

Beat chocolate mixture, sugar, eggs, milk, and half of pie cubes at low speed with a heavy-duty stand mixer until blended.

Add flour and baking powder, stirring with a wooden spoon until blended. Stir remaining half of pie cubes into batter. (Batter will be thick.) Spoon batter into a 13-x 9-inch pan coated with cooking spray.

Bake at 350° for 50 minutes. Cool brownies completely on a wire rack. Cut into triangles or squares.

Related: 11 Ways with Sweet Potatoes (Not Just Casseroles and Pies!)

Pecan Pie Cake
Ingredients
3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 Tbsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
3/4 cup dark corn syrup
1 recipe Pecan Pie Filling

Pecan Pie Filling
Whisk together 1/2 cup firmly packed dark brown sugar, 3/4 cup dark corn syrup, 1/3 cup cornstarch, 4 egg yolks, 1 1/2 cups half-and-half, and 1/8 tsp. salt in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Preparation
Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cakepans; shake to coat bottoms and sides of pans.

Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.

Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.

Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not overmix.) Pour batter into prepared pans.

Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.

Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

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Crunchy Pecan Pie Bites
Ingredients
3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 Tbsp. melted butter
1 tsp. vanilla extract
1/8 tsp. salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells

Preparation
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.

Bake at 350° for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in airtight container for up to 3 days.

See 6 More Ways with Pecan Pie! (Including The Utterly Deadly Southern Pecan Pie)

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