Corn/91 recipes

Cranberry pecan pie with tart fresh cranberries balancing the rich corn syrup pecan filling, brightened by orange zest. Holiday-table dessert ready in 70 minutes.

Golden pecan pie pours brown sugar, light corn syrup, and vanilla over toasty pecan halves in a flaky shell. A classic Thanksgiving pie with deep molasses sweetness and a glossy top.

Coffee liqueur pecan pie: a glossy classic pecan pie topped with Kahlua-spiked whipped cream. The grown-up holiday pie with a coffee-cocktail flourish.

Apple almond pie sets chopped apples and toasted sliced almonds in a custardy corn syrup filling. A pecan-pie-style technique applied to apples for a single-crust dessert with a glossy top.

Fudge pecan pie melts butter and cocoa into the corn syrup filling, creating a brownie-like base under a layer of toasted pecan halves. Chocolate-pecan crossover for Thanksgiving.

No-fuss pecan pie with cornmeal for subtle texture and a slow bake that prevents cracking. Mix everything in one bowl, pour, and bake at 300°F for foolproof holiday dessert that slices clean.

Mocha pecan pie layers semi-sweet chocolate, Kahlua and espresso into the classic Southern filling, topped with decorative pecan halves. A coffeehouse twist on Thanksgiving dessert.

No special occasion needed for this decadent dessert...it's so easy.

Corned beef quiche: a crustless quiche of canned corned beef pressed into the base, topped with cottage cheese and beaten eggs, then baked golden. A high-protein, low-carb British weeknight classic.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Classic pecan pie from Dear Abby columnist Abigail Van Buren, built on corn syrup, brown sugar, and whole pecans scattered across the top instead of stirred in. The old-school Southern holiday standard.

Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Reuben quiche in pastry crust packs all the flavors of a New York deli sandwich into a flaky pie shell: shredded corned beef, drained sauerkraut, melted Swiss, and a mustard-spiked egg custard. Brunch and dinner all at once.

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla in a flaky crust. Creamy, custard-like filling baked until set. A Southern holiday classic.