Warning: This recipe yields a lot — 24 servings of scrumptious pecan pie bars. That’s good news if you’re treating a crowd. Think Super Bowl party, or church potluck. It’s an impressive “pie” to feed ...

1 cup unbleached all-purpose flour. ¼ cup superfine granulated sugar, preferably Baker’s. ¼ teaspoon salt. 8 tablespoons unsalted butter (one stick), cold. ½ teaspoon vanilla extract. Filling ¾ cup ...

Swapping traditional corn syrup for maple syrup not only keeps the pie from tasting sickly sweet, but it also infuses the filling with lots of fall flavor. Believe it or not, these handhelds are vegan ...

In a medium bowl, sift together flours, baking powder, baking soda, cinnamon and salt. Set aside. Using an electric stand mixer with a paddle attachment, cream together eggs, sugar, oil and pumpkin on ...

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 ...

Sweet, gooey and good: Everyone who tested these maple pecan bars sang their praises. They loved their bold taste and lush texture and likened them to pecan pie, but with a more complex flavor and not ...