In the Kitchen: Not Your Average Pecan Pie

November 20, 2017 pixelmark

Not Your Average Pecan Pie | Pecan Gooey Butter Pie

The national pecan experts share fun twists on our favorite holiday dessert

Nothing says Southern New Mexico holiday season quite like a slice of pecan pie. It seems like everyone in the Valley has a tried and true recipe for this tasty treat, but if you’re looking to change up the traditional Thanksgiving or Yuletide dinner this year, try these fun variations courtesy of the National Pecan Shellers Association’s official website:

Recipes and photography courtesy national pecan shellers association


Recipe from Brenda McGranahan, Cinnabon and Benjamin Stanley, Baskin Robbins

It’s gooey, it’s buttery and starting with a store bought cake mix couldn’t make this dessert any easier. This Pecan Gooey Butter Pie gets a little kick from cayenne…and a little spiced rum doesn’t hurt either!

1 (18-oz.) box yellow cake mix
½ cup pecan meal
1 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1 stick (4-oz.) salted butter
3 large eggs
1 (8-oz.) package cream cheese, softened
4 cups powdered sugar
3 tbsp. spiced rum, divided
2 cups pecan halves
1 cup heavy whipping cream
1 tbsp. granulated sugar

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine the cake mix,
pecan meal, cinnamon, and cayenne pepper. In a microwave safe bowl, microwave the butter for about 30 seconds. Add the butter and 1 egg to the cake mix and stir until well combined. Press the cake mixture into the bottom of a greased 9×13 glass baking dish.

3. In a large mixing bowl, beat 2 eggs and cream
cheese until smooth. Add the powdered sugar and 2 tablespoons of spiced rum. Pour the cream cheese mixture over the crust. Sprinkle the pecan halves over the surface

4. Bake for 30 to 40 minutes until pie is cooked through and golden brown.

5. To serve, whip the heavy cream with the remaining 1 tablespoon of spiced rum and the granulated sugar to form soft peaks. Spoon Pecan Gooey Butter Pie onto a dessert plate and dollop with spiced whipped cream on the side.

Not Your Average Pecan Pie | Chocolate Pecan Pie


Recipe from Maximo Lopez May, Hyatt Hotels

This traditional German dessert is actually a twist on the All-American classic: pecan pie. Which just goes to show you the whole world loves a good pecan pie!

For the Dough:
10 tbsp. unsalted butter
6 tbsp. demerara or
granulated sugar
1 egg yolk
1 ½ cups all-purpose flour

For the Topping:
1 cup chopped pecan nuts
½ cup demerara or granulated sugar
6 tbsp. unsalted butter
3 tbsp. milk
1/3 cup bitter chocolate, chopped

1. Preheat oven to 375 degrees F.

2. With an electric mixer, cream together the butter and the sugar. Add the egg and mix until well combined. Stir in the flour and combine to make a dough. Pat the dough into a 9-inch pie plate.

3. In a small saucepan, combine the chopped pecans, sugar, butter, milk and chocolate. Heat over low heat until chocolate melts.

4. Pour the chocolate pecan mixture over the pie dough.

5. Bake for 30 minutes. Turn the oven off and let the Chocolate Pecan Pie sit for and additional 15 minutes. Serve while still warm

Not Your Average Pecan Pie | Mini Pecan Pie


Recipe from Michael Coble, Aramark

Try this twist on the classic pecan pie by making them bite-sized.
Good things come in small packages!

For the Pie Crust:
1 stick unsalted butter
¼ cup sugar
1 large egg
½ teaspoon vanilla
1¼ cup sifted AP flour
1/8 teaspoon salt

For the Pecan Filling:
2 sticks unsalted butter
1 cup plus 2 tbsp. brown sugar
¼ cup sugar
¼ cup honey
1 pound pecan pieces
¼ cup heavy cream

1. Preheat oven to 350 degrees F.

2. With an electric mixer, cream together 1 stick of butter and ¼ cup sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Whisk together the flour and salt and then add to butter mixture in 3 additions. Blend well until a dough forms.

3. Butter or spray 12 mini fluted molds. Divide dough into 12 equal portions and pat into mini molds. Prick the dough with a fork to prevent bubbling or rising. Partially bake molds for 15 minutes.

4. In a saucepan, combine 2 sticks of butter, 1 cup plus 2 tablespoons brown sugar, ¼ cup sugar and ¼ cup honey. Bring to a boil and cook for 3 minutes. Remove from heat and carefully stir in the pecans and the heavy cream.

5. Pour the filling into the pie crust molds. Return to the oven and bake for 20 minutes or until bubbly and the top is semi-firm. Let cool before serving.

6. Serve Mini Pecan Pies with whipped cream if desired.

Not Your Average Pecan Pie | Pecan Cookie with Milk


Recipe from Stacy Little, and Seth Freedman, PeachDish

These tender shortbread cookies are hard to resist. Pecan pieces in the cookies add big crunch while pecan meal on edges create a delicate nutty finish.

21/3 cups all-purpose flour
1 tsp. kosher salt
4 oz. cream cheese, softened
3 tbsp. unsalted butter, softened
1¼ cup sugar
1½ tbsp. vanilla extract
1 cup pecans pieces
½ cup pecan meal

1. In a large bowl whisk together the flour and salt, set aside. Using an electric mixer, cream together the cream cheese and butter until well combined. Mix in the sugar and vanilla. Reduce the speed to low and gradually mix in the flour. Mix in the pecan pieces.

2. Roughly divide the dough in half. Wrap each portion in plastic wrap or parchment paper forming the dough into a log about 2 inches wide. Wrap well and freeze until firm—about 2 hours or overnight.

3. When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Unwrap one log and carefully roll the outside in the pecan meal, coating it well. Slice the log into 1/4-inch rounds and place them on the prepared baking sheet.

4. Bake for 18 to 20 minutes or until the middle is just set and the cookies are just starting to turn light brown on the edges. Cool the cookies on wire racks. Work in batches until all of the dough has been used. Store the Pecan Cream Cheese Cookies in an airtight container.

Find many more pecan recipes, from drinks and appetizers to salads, entrees, and more desserts, at

The post In the Kitchen: Not Your Average Pecan Pie appeared first on Las Cruces Magazine.

Previous Article
Thoughtful Gardens: Guide Your Garden Through the Winter
Thoughtful Gardens: Guide Your Garden Through the Winter

Written by Jackye Meinecke As we ease into winter, the... The post Thoughtful Gardens: Guide Your Garden Th...

Next Article
‘HomeGrown’ event showcases  New Mexico’s food products
‘HomeGrown’ event showcases New Mexico’s food products

LAS CRUCES, N.M. — Food produced in New Mexico is... The post ‘HomeGrown’ event showcases New Mexico’s foo...