My solution? Pecan Pie Bars. All the ooey, gooey sweetness and crunch of pecan pie, but in bar cookie form. And, instead of a pastry crust, these have a buttery shortbread crust that was a breeze to make and absolutely divine. The recipe says that the yield is 16 large bars, but they're pretty rich, so I cut them into smaller bars and had plenty to serve our group. A small bar is perfect for when you just need a little bite of something sweet.
We served these along with vanilla ice cream and I don't think anyone was disappointed that we didn't have pie. These were such a hit that I think I'll be making them again to take to my family's Thanksgiving meal. Now I no longer have to fret about being pie crust challenged. Let me know what desserts you'll be making for your Thanksgiving feast.