I came across this pie a few years ago. It's become a must have at our Thanksgiving table. We also have Pecan pie. My mom's recipe. I'll post in another comment.

Apple-Pear Praline Pie

https://www.midwestliving.com/recipe/pies/apple-pear-praline-pie/

Ingredients

• 1 Recipe Nut Pastry (see recipe below)
• ¾ cup granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Dash salt
• 3 cups thinly sliced peeled pears
• 3 cups thinly sliced, peeled tart apples
• 2 tablespoons butter, cut up
• Milk (optional)
• Granulated sugar (optional)
• ¼ cup butter
• ½ cup packed brown sugar
• 2 tablespoons milk, half-and-half, or light cream
• ½ cup chopped hickory nuts or pecans

Directions

Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.

In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.

If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375 degree F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.

Topping: After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.

Cool on wire rack. Makes 8 servings.

Nut Pastry

Ingredients

• 2 ¼ cups all-purpose flour
• ¼ cup ground toasted hickory nuts or pecans
• ¾ teaspoon salt
• ⅔ cup shortening
• 5 – 6 tablespoons water

Directions

• Step 1

On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a circle 12 inches in diameter. Repeat with remaining pastry.

• Step 2

In a medium bowl combine flour, nuts, and salt. Cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon of water over part of the flour mixture; toss with a fork. Push moistened pastry to the side of bowl. Repeat moistening flour mixture using 1 tablespoon water at a time until flour mixture is moistened. Divide pastry in half; form halves into balls.

I just saw these a few days ago and found them tempting.

Brown-Sugar Pecan Pie

2c brown sugar

3T flour

2 eggs beaten

3/4c milk

1t vanilla

1/2c pecans halves

Mix milk/vanilla/eggs together. Mix well. I've used skim and 2% both worked.

Add brown sugar and flour. beat well

Place pecan halves in bottom of an uncooked 9" pie crust.

Pour in pie mixture.

Bake 325 for45 minutes-one hour.

This is a very rich pie. It's the best hands down. If you are having trouble with it thickening up--continue cooking until it's cracked on top and not jiggly.

Inspired taste has a good recipe on their website. I dont love pecan pie but have made (and eaten) enough to know a good recipe for it when i see one. They have a YT video of it also.

No one in my family was especially fond of pecan pie and I didn't make them. One year my nephews's wife - from Texas - asked if she'd been in the family long enough she could request her favorite, the one that felt home to her = pecan.. Of course I baked one for her, love that girl.

I found Dear Abby's recipe easy and just about fool proof. I do add some chopped pecans to the inner filling and decorate the crust edges by cutting acorns and maple leaves with small cookie cutter, scraps from the dough

.Dear Abby's pecan pie (live link)

Thank you everyone. I'm going to do some baking tests later this week or next week.

Has anyone ever made a pecan pie and frozen it? I make and freeze anything I can ahead of time to save me time on TG week.

@mtnrdredux_gw thank you, those look really good. I was planning on making lemon bars as it's one of DH's favorite but that looks like a nice twist.

Eam44 posted this recipe 10 (!) years ago and it is always a crowd favorite. DH and I make it together every year as he loves to join in when kitchen gadgets are involved…..in this case a simple sieve.

https://www.houzz.com/discussions/2817846/cranberry-lemon-meringue-pie

Here’s a photo taken the next morning Meringue was slightly deflated and it was still a winner!

Back to your original question:

this was delicious

I've been making this from Joy of Cooking link ---->>-Joy of Cooking Basic Easy Pecan Pie.

The recipe says you can make it up to 2 days ahead of time. I have learned that if I make it the night before and just let it sit at room temperature, it gets to the right consistency. It's always well received.

I'm from Texas. Pecan Pie is in my genes. The one with corn syrup is most commonly used. Arcy's has a good one with brown sugar. YUM!!!! Yes, you can freeze them.

Another Texan here. The Dear Abby Pecan Pie, Gramma and the one of six pecan pie recipes in the church cookbook my mom and gr4andmother gave me as my first "adult" cookbook are all essentially the same. The variations are 1/4-1/3 C butter and the amount of salt (none to a pinch up to 1/2 tsp.) The church cookbook recipe states to put into a preheated 450 degree oven for 10 minutes andthen turn down to 325 until set - about 30 min more. There is also a handwritten note about subbing 1/3 cup dark corn syrup for part of the light, so if you like a deeper molasses flavor, you could try that. My SIL uses a bit of maple syrup in hers (about 1/4 c subbed for part of the corn syrup per another variation in the church cookbook).

I haven't made one is many years because my sister or SIL would bring one and we got ones from a barbecue restaurant here as gifts when DH was working. We got 2 or even 3 some years - they are that popular. When I did make them, I used the one marked Dr. King's favorite - he married my parents and my mom loved him or I'd go way different and make my brother's favorite - fudge pecan pie. I haven't frozen one I baked, but we have frozen the gifted ones at times.

Here's the one I always make - and you can use any kind of nut/flavoring combo you wish

Old Fashioned Southern Pecan Pie

from The New Doubleday Cookbook

makes 1

1 unbaked pastry crust (I use pate brisee)

Filling:

1 cup pecan halves (or other nuts)

2 cups sugar - white, light or dark brown or a mixture

1/4 cup flour

1/2 tsp. salt

1/2 cup milk

1 1/2 tsp. vanilla (I use vanilla bourbon)

pinch nutmeg

3 eggs

1/2 cup melted butter

oven 325F

Fit pastry into 9" pie pan

Arrange pecans/nuts in concentric rings in bottom of pie shell.

Blend sugar, flour & salt in a mixing bowl.

Mix in milk & flavoring.

Beat in eggs, one at a time, using whisk.

Whisk in butter, a little at a time.

Pour filling slowly over pecans. Try not to move the nuts.

Bake 1 hour and 15 minutes - or until filling is puffy & crust golden. Nuts will rise to the top.

Serve at room temperature. Cut pieces small, pie is extremely rich.

Servings: 6-8

Calories: 610 - 815

Cholesterol: 135-180 mg

Sodium: 440-590 mg

Note: I serve with freshly whipped cream, lightly sweetened

My mom served Trader Joe's pecan pie last week and it was startlingly good. Most pecan pie is so sugary it makes my teeth hurt. This did not. Don't get me wrong, it was very sweet, nearly sugar coma inducing, just not sugar on the verge of death inducing. You could taste the vanilla and crust so much more. I'd love a recipe like this one.

*** If the recipe calls for corn syrup RUN AWAY, RUN AWAY FAST!! It really has such limited decent use in cooking. Easy way out every time!

This is a good one I’ve made, shared from a popular bakery in Texas:

https://www.southernliving.com/recipes/best-pecan-pie

Southern Living has lots more good ones if you do a search. Some years, I’ve done tart size and guests really liked them, too.

Corn syrup is used for the classic texture in pecan pies. Most southerners I know use Karo, light or dark.

I miss my Mema’s pecan pies so much! I wish I had her recipe … it was passed down from her MIL, my great-grandmother.

We received this one for about four years running from a grateful client of my DH.

It was tasty and came in a cute box that had a second life at the Austin GTG. But it's $59 and good, but not my favorite. I love a pecan pie with bourbon and chocolate. I couldn't find my T&T one, but this one looks fabulous. (Over 1500 five-star reviews!)

https://www.foodandwine.com/recipes/chocolate-pecan-pie-bourbon

I grew up in New Orleans. You can’t make a pecan pie without Karo. My Mom made pralines ( pronounced ” pray- lines”. ) Another way to get adequate sugar in your diet. 😊

C, I love pralines, too. It’s a rare treat, but a good one. :)

All of our local Mexican restaurants have them … some the flatter, more crisp kind, some thick and chewy. I much prefer the former.

I need to try to make them Texas shaped next time. :D

I don't have a pie recipe, but we like pecan pie bars - easier than pie. Unfortunately, I cannot find my recipe! But there are several online that have good reviews.

We love these pecan pie cookies: Pecan Pie Cookies | Julie Blanner

We always like Salted Caramel Apple Pie Bars for Thanksgiving: Salted Caramel Apple Pie Bars - Sally's Baking

As @lascatx pointed out, the pecan pie recipes are pretty similar. The recipe is pretty simple and quick. This year my pies are going crustless, since I've yet a find a GF pie crust that I enjoy.

Kentucky Pecan Pie

Ingredients:

1 cup light corn syrup

1 cup dark brown sugar

1/4 teaspoon salt

1/3 cup melted butter

1 teaspoon vanilla

3 large eggs, slightly beaten

1 heaping cup pecan halves

1 pie shell, unbaked, 9-inch

Preparation:

In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well. Add slightly beaten eggs and blend well. Pour into the unbaked pie shell and sprinkle pecans all over. Place pie on a foil lined cookie sheet and bake in a preheated 350° oven for 45 minutes, or until set.

Cool pecan pie and serve with a dollop of whipped cream or vanilla ice cream.

This is the one I use. Let cool on trivet. It will firm up as it cools.

Southern Pecan Pie

3/4 cup sugar

3 eggs, beaten

3/4 cup light corn syrup (Karo)

1/4 cup dark corn syrup (Karo)

3 tablespoons melted butter

1 teaspoon vanilla

1 cup chopped pecans

1 unbaked 9 inch pie shell

Preheat oven to 350*. In mixer bowl, mix sugar and eggs until blended. Add corn syrup, butter, vanilla , and nuts. Pour in pie shell and bake 45 minutes. Let stand before slicing.

I was about to post the ’Dear Abby’ pecan pie and see that @morz8 - Washington Coast has already posted the link. It is my go-to pecan pie recipe that i started making when i was much much younger and knew nothing about making a pie. I never just pour the filling over the pecans…too random for me. I always lay the pecan halves carefully on top, starting at the outer edge. Yeah, it takes a little longer, but oh is it pretty!

Do note the tips about bake time. I recall always having to bake it longer than specified in the original recipe. Most people underbake.

And I have substituted dark for light Karo syrup and at the same time used dark brown sugar. Can’t tell the difference, just use one light, one dark if that’s what you happen to have.

I also have a yummy recipe for a bourbon pecan pie and a bourbon-chocolate pecan pie. So good!

Rather than edit the above post, I will add that i always place a small piece of foil over the top of the pecans after the pie bakes about 10 minutes. Keeps them from over-browning. All ovens are different so just watch yours again after 40-45 minutes.

This is soooo making me want pecan pie, but actually the Apple Pear praline sounds even more heavenly ... nuts in the crust .... sigh!!!

I'm not a big pumpkin pie fan either. For years I've made sweet potato pie instead. Even the pumpkin lovers loved it. Then I got tired of making pie crust so I poured the filling in custard cups and baked them in a water bath.

For the past few years I've been making pumpkin cheesecake in a 6 x 3" pan. Cheesecake needs to be tall! This year I'm going to make sweet potato cheesecake by substituting pureed sweet potato for the pumpkin.

I don't find cheesecake to be any more complicated than making a pie. Open a few packages, crack a few eggs. I do make my own gingersnap cookies for the crust, but I'll make them several days before Thanksgiving.

I prefer the chopped pecan in my pecan pie. I use the Fisher Chopped. They rise evenly to the surface and you do not have to fiddle with the halves. They never seemed to float to the top evenly and it is easier to cut into slices.

I do love pumpkin pie, also. I use Libby’s canned pumpkin and their recipe on the can.

Just to throw in an alternative pie I've made for Thanksgiving before, here's a Nutmeg-Maple Cream Pie. Link: https://smittenkitchen.com/2007/11/nutmeg-maple-cream-pie/

Nutmeg Maple Cream Pie

• 1 9-inch pie crust, either storebought or homemade
• 3/4 cup maple syrup
• 2 1/4 cups heavy cream
• 4 large egg yolks
• 1 large egg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg (see Note)
• 1 teaspoon vanilla extract

Par-bake pie crust: Place your pie tin fitted with a rolled out, trimmed, and crimped pie dough in the freezer until firm, about 10 to 15 minutes. Heat oven to 375°F. Dock frozen pie shell with a fork. Lightly coat a large square of foil with nonstick spray and press it tightly against the entire pie dough. [I find with a frozen crust and tight foil, you can skip pie weights.] Bake 10 to 12 minutes or until the crust is pale but beginning to set. Carefully peel off foil, pressing back any parts that have bubbled up, and patching any tears with an extra scrap of dough, and return to the oven for bake 5 to 10 more minutes until crust is golden brown and lightly crisp. Set aside until needed.

Lower oven temperature to 300°F degrees.

Prepare filling: In a medium saucepan — larger than you think you’ll need, because it can bubble over — over medium-high heat, reduce maple syrup to 1/2 cup, which takes about 5 to 7 minutes. Whisk in cream and bring back to a simmer, briefly. Remove from heat and pour into a medium bowl with a pouring spout, if you have one.

In a medium bowl, whisk together yolks and whole egg. Whisking constantly, slowly drizzle cream mixture into eggs. Strain mixture through a fine-mesh sieve back into the bowl with the pouring spout, if using. Stir in salt, nutmeg and vanilla.

Bake pie: Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving with a sprinkling of powdered sugar, softly whipped cream, and a few gratings of nutmeg, if you wish.

FWIW, I prefer the flour+milk version because it forms a lovely crispy, crackly layer of goodness on top. Everybody raves over it too.

Here's a pic - lower right - I think it was macadamia, not pecan, tho...

The other 2 are apple/raisin and pumpkin

That's an interesting recipe, pricklypearcactus. I would make it as custard in individual ramekins or custard cups and bake it in a water bath.

@Eileen I think it would be delicious in individual ramekins. I made this years ago as a pie and keep meaning to make it again. But my family and I also love pumpkin and apple pies and sometimes 3 pies is just too many to make!

I'm going to try it after Thanksgiving. I'm not a big fan of maple syrup so I'll make half a recipe.

I make a crustless pecan pie to keep it gluten free. Here is a link to the recipe I use most (gluten free crustless pecan pie). I use half maple syrup and half caro syrup. I also prefer chopped pecans, because it makes serving easier.

Alternatively, I really like Ina Garten's pecan squares. The topping has honey, brown sugar, pecans, cream, orange zest and lemon zest. I prefer this to regular pecan pie. The squares can be dipped into chocolate, too, if wanted to be really decadent. I do not make this for Thanksgiving because I have so much else going on. I have also not tried converting it to be gluten free for those who would need it, but the bars are definitely worth making. ( Ina Garten's pecan squares).

I think I bookmarked these from another post here and they look so good!

https://thecafesucrefarine.com/ridiculously-easy-lemon-curd-shortbread-tarts/#comments

Oh, chispa those look amazing. Add that to my desserts! I usually make a fancy cake but I don't have the energy this year (no idea why since I just retired!). So I think I'm going with the usuals - tiramisu, coffee cake, pecan pie and then a few different cookies and brownies. Those tarts will be the perfect addition.

Pecan pie is my favorite dessert. I make it and pralines (oldest DS’ favorite) every year. Both recipes were my mom’s and both use Karo. These are the only things that I make that use it. I have also made fudge pecan pie (I think it’s called Derby pie), but can’t recall if it uses Karo. It’s always been amazing to me how easy pecan pie is to make.

I am so over making pies for the most part, but recently helped teach my grandson how to bake an apple pie for his Eagle Scout cooking badge. Mostly because of time constraints and my belief that at 15 it isnt likely he’ll be baking another pie for a long time, I decided to have him use Trader Joe’s frozen pie crusts. They are delicious, so if you hate making pie crusts or just want a time saver, give them a try.

I make Dutch apple every year. It is very good. It should be since there's a stick of butter in it.

Dutch Apple Pie

Eye ball the amount of apples. I use any kind. I find a mixture of empires and macs are good. but really any type of apple works: Fuji, gala, work well too
3 T flour
3/4 cup sugar
1/2 tsp cinnamon
sprinkle of nutmeg
Mix together and place in pie crust
Add 2 T of milk and 2T diced butter (yes butter) to the top of the apples in the crust
At this point you could put on a 2nd crust - brush with egg wash and sprinkle with cinnamon and sugar
or
you can do the dutch topping
3/4 cup flour
1 cup brown sugar
1 stick butter
Mix until it is a pasty consistency. dollop on top
Bake for 45-55 minutes at 375.

Then serve it with either whipped cream or ice cream and it's divine.

My niece made pecan pie using my mother’s recipe. Mom always referred to dark karo syrup as molasses. I guess they are similar in apperance. My niece followed the recipe as written and used Grandma’s Molasses, no corn syrup. . It smelled wonderful but the look on everyone’s face when they tasted it was so funny. It was so bitter!

I just put these in my NYT recipe box. pecan pie truffles

Jilly, one of the reasons I loved going to Mexican restaurants growing up was that they brough you pralines at the end of the meal - always the thin, crispy type. I couldn't even guess when the last time that happened was. I don't remember it in my adult years. I'm surprised you still see them. If I'm going to make pralines, I prefer the buttermilk pralines my mom and I made when I was young. I've only made them a couple of times since, but they are so good -- color almost like dark chocolate, that buttermilk richness and all the nuts and sugar. Smell divine -- a lot of stirring while they are cooking.

Coming back to this thread to thank everyone for their recipes.

I made 2 pecan pies. One with corn syrup (as I've done in the past), and @arcy_gw's mom's brown sugar pecan pie. My plan was to make the brown sugar one early and have my family taste it, but I never got to do it. So I made both for Thanksgiving and had my guests do a taste test. Arcy's recipe won hands down. I will be using that recipe from now on. Thank you @arcy_gw!

I also made @chispa's recipe for lemon short bread cookies. They were delicious and oh so pretty. I was a bit skeptical about that microwave lemon curd but it worked and was delicious. Thank you chispa!

And @Bluebell66 's caramel apple bars. My DH declared them one of the best desserts he's ever had.

And, finally the full dessert table -

Apologies for the dupe pictures from the other TG thread, but wanted to thank people here.