Perfect Pecan Pie Recipes

Very little says "holiday dessert" like pecan pie. In this collection you'll find all sorts of light, unique pecan pies and tarts that will have your family begging for the recipe.

First up: our pretty Honey-Pecan Tart with Bittersweet Chocolate Drizzle.

Honey's sweet-tangy touch is countered by bittersweet chocolate in this twist on traditional pecan pie. If you'd like a more casual pie, you can make this in a 9-inch pie plate; you'll probably need to bake the filling an additional 3 to 5 minutes.

No Thanksgiving dinner is complete without a pecan pie. If you have gluten-free family members, this pie will be a real treat for them.

Our 100% whole-grain pie shaves more than one-third of the sugar and calories off the classic, and it cuts saturated fat in half. Toasting the pecans intensifies their flavor and adds notes of caramel.

If you're looking for an easy pecan pie recipe, this is it. To pack lots of pecans in the filling, we kept fat to a minimum in the simple-to-make piecrust, resulting in a biscuitlike texture.

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.

Rolled oats add heartiness to the filling of this classic dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

The unexpected addition of dates to this classic pie gives the filling more body and a smooth sweetness. Don't use packaged chopped dates, which are rolled in sugar. Instead, use moist and sticky whole dates. Coat your knife with cooking spray for easy chopping.

If slicing and serving the pecan pie is more than you want to handle during the busy holidays, these pecan tassies provide the same great pie taste in single-serving bites.

The pie and sauce can each be made up to two days ahead. Cover the pie loosely with aluminum foil for the last eight minutes of baking if it begins to brown too much.