Arrange the remaining pecan halves evenly in the pastry case and carefully pour over ... decorate the top with the reserved pecan halves. Serve in slices.

This chocolate pecan caramel pastry is your new go-to treat! Buttery layers, gooey caramel, and rich chocolate drizzle make ...

Add the vanilla extract and stir in the pecans. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream.

No need to choose between pecan pie and pumpkin pie when you can have both in a single slice. This pie from pastry chef Joanne Chang is baked in two phases to yield a gooey, syrupy pecan filling ...

In a mixing bowl, beat together six tablespoons of softened butter and half of a block of softened cream cheese until fluffy.

These tender and delicious pecan pie bars, from pastry chef Sarah Jordan, have an effortless press-in shortbread crust and a simple, custard-like filling packed with pecans. Unlike their pie ...

Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices. Place the pastry slices, cut-side down, onto the baking sheet. Bake for 15 minutes or until the ...

This pie, a slightly modified version of classic pecan pie, will delight both traditionalists and those who like to change things up. Make the pastry a day or two in advance, and let it sit in the ...