Gingersnaps - Sweets Recipes

First time making pecan pie, so I decided to all-out with the pecans and use a pecan crust, too. The whole thing was delicious; it was like a gooey, sweet pecan mixture all wrapped up in a buttery pecan shortbread cookie. It was a little on the decadent side as far as sweetness goes, which I think is typical for a pecan pie, but I might still see how decreasing a bit of the sugar or syrup goes next time.

When I made my version, I replaced half the corn syrup with maple syrup, used brandy in place of the bourbon, and added a little dash of cinnamon to the filling (there's already lots of cinnamon in the crust or else I would've added more).

Since pecan pie bakes for a long time, the crust does not need to be pre-baked. You could also use a purchased 9-inch crust, but I really liked this homemade one.

( Pecan deliciousness )