Deep-Dish Pecan Pie
This is the grande dame of pecan pies. It slices best when chilled and served the next day. Make your servings small for this pecan-packed decadent dessert.
Recipe by Oxmoor House January 2000
This is the grande dame of pecan pies. It slices best when chilled and served the next day. Make your servings small for this pecan-packed decadent dessert.
Such an impressive pie. The pecans toast as they bake, so I don't think you need to use "pre-toasted" pecans. It turned out really nicely.
Read MoreI have made this recipe countless times, it always gets rave reviews! I would not make this unless you use toasted pecans. I also use Bourbon Vanilla!
Read MoreHands down, Blue ribbon winner. I haven't had one better than this.
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