Pecan recipe collection

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.

No-bake Mexican chocolate and mascarpone cheesecake with a cinnamon-chocolate-pecan graham cracker crust. Mascarpone and cream cheese filling set with gelatin and folded with whipped cream.

Triple C cookies loaded with chocolate chips and chopped pecans, made with dark brown sugar and unbleached flour for rich toffee flavor and chewy texture. A classic cookie done right.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Million Dollar Pie mixes sweetened condensed milk, crushed pineapple, pecans, lemon juice, and whipped topping into graham cracker crusts. No-bake and ready after chilling.

Miniature fruitcake jewels are tiny muffin-tin fruitcakes loaded with candied fruit, red and green cherries, golden raisins, dates, and pecans, finished with a brandy glaze. Holiday gifting classic.

Mississippi mud cake with a fudgy cocoa and pecan cake base, melted marshmallow layer, and rich chocolate pecan icing. A three-layer Southern chocolate dessert that's pure indulgence.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Mocha meringue pie with a chocolate-pecan meringue crust standing in for pastry. Coffee ice cream fills the crisp shell and freezes solid, topped with whipped cream and chocolate curls. A pour of Kahlua over each slice finishes it.

Mocha nut bread made with cocoa powder, instant coffee, sour cream, chocolate chips, and pecans. A rich, dense quick bread with deep coffee-chocolate flavor.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Moist butter pecan banana cake built on yellow cake mix with butter pecan pudding, mashed banana, and toasted pecans baked in a tube pan. A doctored-mix cake that tastes like it took all day.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

From-scratch pineapple upside-down cake baked in cast-iron skillets with a caramelized brown sugar and Karo syrup topping, pineapple rings, maraschino cherries, and optional pecans. A buttermilk batter with folded egg whites for extra lift.

This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.