Corn/49 recipes

Marshall Islands macadamia nut pie layers shredded coconut on the bottom of the crust before pouring in a corn syrup custard studded with macadamias. Coconut cream whipped topping keeps it tropical.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.

Sweet oatmeal pie combines honey and dark corn syrup with cinnamon. Quick oats rise during baking to form a signature chewy crust on top.

Chocolate chip walnut pie with a gooey corn syrup and egg filling loaded with semi-sweet chocolate and walnuts. Like pecan pie's chocolate-studded cousin, baked low and slow.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Topsy-turvy apple pie: a double-crust cinnamon apple pie baked over a brown sugar and pecan layer, then flipped so a glossy praline-pecan top crowns every slice. A clever twist on apple pie.

Classic Canadian butter tart filling baked as a full pie with brown sugar, corn syrup, butter, and currants. Gooey, caramel-sweet center with a just-set custard texture. So good, eh?

Peanut Butter Pecan Pie with Dark Corn Syrup recipe

Chocolate pecan pie with melted semi-sweet chocolate stirred into a classic corn syrup filling, loaded with pecan halves. Rich, gooey, and deeply chocolatey.

Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Chocolate chip pecan pie with a hidden layer of frozen chocolate chips beneath a classic dark corn syrup pecan custard. The frozen trick keeps chocolate chips intact through baking.

Chocolate pecan pie with melted semisweet chocolate and butter swirled into a classic corn syrup filling. Rich, fudgy, and loaded with pecan halves in a flaky pastry shell.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Frozen blueberry-coconut pie with a baked coconut-walnut base topped with crushed blueberries folded into whipped cream. A make-ahead frozen dessert straight from the freezer.