It's just not the holidays without some pecan pie on the table. These nutty pies and tarts offer clever and lighter twists on this classic dessert.
Photo: Becky Luigart-Stayner
Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it.