5 Sensational Takes on Pecan Pie

This Southern favorite never tasted so good.

The hardest part of making these spectacular desserts will be deciding which one to try first. They all won rave reviews at our tasting table, but the fresh combination of texture and flavor found in Caramel-Pecan Tart created the biggest sensation. If you don't have a tart pan handy, you can still make a grand presentation using an aluminum foil-lined baking pan. We share even more pecan pie recipes with you at myrecipes.com. -MARY ALLEN PERRY

Caramel-Pecan Tart

MAKES 12 SERVINGS

PREP: 20 MIN., BAKE: 57 MIN., COOL: 1 HR., COOK: 5 MIN.

3½ cups coarsely chopped pecans

2 cups all-purpose flour

2/3 cup powdered sugar

¾ cup butter, cubed

½ cup firmly packed brown sugar

½ cup honey

2/3 cup butter

3 Tbsp. whipping cream

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and ¾ inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Chocolate-Bourbon-Pecan Pie

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 55 MIN., COOL: 1 HR.

½ (15-oz.) package refrigerated piecrusts

4 large eggs

1 cup light corn syrup

6 Tbsp. butter, melted

½ cup sugar

¼ cup firmly packed light brown sugar

3 Tbsp. bourbon

1 Tbsp. all-purpose flour

1 Tbsp. vanilla extract

1 cup coarsely chopped pecans

1 cup semisweet chocolate morsels

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

2. Whisk together eggs and next 7 ingredients until thoroughly blended. Stir in pecans and morsels. Pour mixture into piecrust; place pie on a baking sheet.

3. Bake at 350° on lowest oven rack 55 minutes or until set. Cool on a wire rack 1 hour or until completely cool.

Pecan Cheesecake Pie

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 55 MIN., COOL: 1 HR.

½ (15-oz.) package refrigerated piecrusts

1 (8-oz.) package cream cheese, softened

4 large eggs, divided

¾ cup sugar, divided

2 tsp. vanilla extract, divided

¼ tsp. salt

1¼ cups chopped pecans

1 cup light corn syrup

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

2. Beat cream cheese, 1 egg, ½ 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.

3. Whisk together corn syrup and remaining 3 eggs, ¼ cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. 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 up to 2 days.

German Chocolate-Pecan Pie

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 50 MIN., COOL: 1 HR.

½ (15-oz.) package refrigerated piecrusts

3 large eggs

¾ cup sugar

¾ cup dark corn syrup

¼ cup butter, melted

1 Tbsp. cocoa

1 tsp. vanilla extract

1/8 tsp. salt

2 cups coarsely chopped pecans

½ cup sweetened flaked coconut

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

2. Whisk together eggs and next 6 ingredients until thoroughly blended. Stir in pecans and coconut. Pour mixture into piecrust; place pie on a baking sheet.

3. Bake at 350° on lowest oven rack 50 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool.

Pecan Tassies

MAKES 4 DOZEN

PREP: 45 MIN., CHILL: 1 HR., BAKE: 20 MIN., COOL: 30 MIN.

If you don't have four mini muffin pans, you can bake these in batches. Keep the extra dough chilled until you're ready to use it.

1 cup butter, softened

1 (8-oz.) package cream cheese, softened

2½ cups all-purpose flour

1½ cups firmly packed brown sugar

1½ cups chopped pecans

2 large eggs

2 Tbsp. butter, melted

2 tsp. vanilla extract

1/8 tsp. salt

1. Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.

2. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.