333 butter pecan recipes

Eggnog pie in pecan crust: a silky, no-bake rum-and-brandy custard filling spooned into a toasted pecan crust. The grown-up Christmas pie your holiday table needs.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Bourbon pumpkin pie with a broiled pecan praline topping and apricot glaze on the crust. This showstopper Thanksgiving dessert layers three distinct textures in one unforgettable slice.

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

A yeast based risen bread-like cake that's filled with a spiced apple mixture with an attractive lattice style presentation.

Austrian style layered chocolate pecan brownies that are spiked with cream cheese.

A tropical banana cake made with cake mix, fruit cocktail, and coconut, topped with a pecan brown sugar crunch and a buttery coconut glaze poured over warm. Serves 12 to 16.

Old-fashioned prune and pecan spice cake with buttermilk, cinnamon, nutmeg, and allspice, topped with a hot buttermilk icing poured on while still baking.

Lizzies are bourbon-soaked fruitcake cookies with golden raisins, candied cherries, citron, and pecans. A classic Southern holiday cookie that freezes beautifully.

Chocolate oatmeal chippers: spiced chocolate chip oatmeal cookies with cinnamon, nutmeg, pecans, and quick oats. Chewy center, crisp edges, classic drop cookie.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Maraschino pecan bread for the bread machine studded with cherries, raisins, pecans, and sunflower seeds, spiced with cinnamon and ginger. A festive, fruit-and-nut loaf.

European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.