Are you a fellow pie enthusiast like us? If so, you probably know all about the well-loved American pecan pie! Originating from the South, this sweet, nutty confection has become a staple at holiday gatherings, impressing friends and family with its perfectly caramelized filling.
Well, with Thanksgiving and Christmas coming up, we decided it was the perfect time to declare pecan pie supremacy. We’ve teamed up with our friends at Fisher® to bring you these creative and innovative pecan pie recipes that’ll put your nan’s to shame! With sweet and decadent recipes like Vermont Maple Pecan Pie and Southern Chocolate Fudge Pecan Pie to more smooth options such as Kentucky Bourbon Pecan Pie, there is a pecan pie out there for everyone!
So, loosen up that apron, preheat your oven, and get ready to add some oomph to the familiar! These pecan pie twists are here to mix things up and turn your dessert table into the talk of the town!
2 cups Fisher Chef’s Naturals Pecan Halves plus more for decorating the top
1 cup heavy whipping cream
1 tbsp bourbon
¼ cup powdered sugar
Directions:
Preheat oven to 350°F
Place pie dough over 9” dish and let cool in the fridge.
In a bowl, whisk together the butter, sugar, eggs, corn syrup, vanilla and bourbon.
Place half of the Fisher Chef’s Naturals Pecan Halvesat the bottom of the pie. Pour the filling mixture over the pecans, and top with the other half of the Fisher Chef’s Naturals Pecan Halvesin a decorative circular pattern.
Bake for 45 minutes, once the center is set and puffy, take out of the oven and let cool.
Whip the heavy cream with the bourbon and powdered sugar, serve on top of the pie once cooled.
Floridian Coconut Pecan Pie
Difficulty: Easy • 8 Servings • Total Time: 1 Hour
Ingredients:
9 inch pie crust
3 eggs
½ cup brown sugar
1 cup canned cream of coconut
2 Tbsp melted butter
¼ cup heavy cream
1 tsp lemon juice
1 tsp vanilla extract
2 cups Fisher Chef’s Naturals Pecan Halves
1 cup shredded/shaved coconut
White chocolate + toasted coconut garnish
Directions:
Preheat oven to 350°F.
Line pie dish with pie crust, cover with plastic and refrigerate.
In a large bowl, whisk together eggs, brown sugar, coconut cream, melted butter, heavy cream, lemon juice and vanilla.
Fold in flaked coconut and Fisher Chef’s Naturals Pecan Halves. Pour mixture into pie crust. Decorate the top with more flaked coconut and pecans.
Bake for 45 minutes or until filling is set. Let cool.
Melt white chocolate in the microwave, dip 12-15 pecan halves into the white chocolate just halfway down, then dip with toasted shredded coconut. Let harden then decorate the top of the coconut pecan pie with the pecan halves.
1 ½ cups Fisher Chef’s Naturals Pecan Halves, toasted and pulsed in a food processor
1 ¾ cups AP flour
½ cup powdered sugar
1 cup (2 sticks) cold butter, cut into cubes
1 tsp kosher salt
2 eggs
2 tsp vanilla
Filling
2 cups dark corn syrup
1 ½ cups dark brown sugar
3 Tbsp butter
2 eggs
2 Tbsp whiskey
2 Tsp vanilla
1 tsp salt
3 cups Fisher Chef’s Naturals Pecan Halves
Directions:
Preheat oven to 350°F.
Combine all the ingredients for the cookie crust in a food processor and pulse to bring together. Bring half the dough together into a disk and refrigerate for 30 minutes. Press the other half of the dough onto the bottom of a greased sheet tray and set aside.
Mix sugars, corn syrup, butter, vanilla and eggs in a bowl. Whisk well and add the Fisher Chef’s Naturals Pecan Halves.
Pour mix into sheet tray dough.
Use extra dough to cut shapes with cookie cutters and place on top.
Bake for 50 minutes, until the center doesn’t jiggle anymore if lightly shaken. If needed, cover edges with aluminum foil to avoid them getting burnt while the center cooks.
½ cup Fisher Chef’s Naturals Pecan Halves, crushed
½ cup sugar
2 sticks butter, chilled and cut into cubes
Filling
1 ½ cups packed brown sugar
⅔ cup maple syrup
2 eggs
4 tbsp butter
1 tsp vanilla
2 cups chopped pecans, plus whole pecans for the top
Directions:
Preheat oven to 350°F.
For the crust, place all ingredients in a bowl and, using a plastic spatula (pastry cutter or hands also work) to chop the butter pieces, mix to form a crumble.
In a 9” x 9” square pan lined with parchment paper, pour the crust and press down using a glass or measuring cup.
Bake for 15 minutes, it has to be slightly golden but not fully cooked.
For the filling, combine butter, brown sugar, maple syrup, milk and eggs in a medium saucepan. Stir in medium heat and simmer for a minute.
Remove from heat and add Fisher Chef’s Naturals Pecan Halves.
Pour filling on top of crust and bake for 25 minutes, until the mixture is set.
Place pie dough over 9” dish and let cool in the fridge.
In a large bowl, whisk together the eggs, sugar and cocoa powder. Stir in the flour, butter, evaporated milk and vanilla.
Place a layer of Fisher Chef’s Naturals Pecan Halves in the bottom of the pie and pour filling on top.
Decorate the top with more Fisher Chef’s Naturals Pecan Halves and bake for 50 minutes. Let cool before decorating the top
Place the chocolate in a heat proof bowl. Heat the cream in a small saucepan over medium heat until just steaming, pour over the chocolate and stir to melt the chocolate and bring the ganache together. Layer the ganache over the baked pecan pie and spread into an even layer with an offset spatula. Drizzle the melted white chocolate over the ganache and spread into a marbled pattern with a wooden skewer. Sprinkle with chopped pecans.