My faux pecan pie without pecans is a taste twin to the classic Southern pecan pie but it’s safe for people with a nut allergy. It has an irresistibly rich custard-like pie filling, but with a ...

Homemade pecan pie lasts three to four days in the refrigerator ... and can keep its structure much better in the freezer.

Stir in pecans. Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature.

Sticky-sweet pecan pie is a southern staple made with pecans, eggs and sugar. To riff on this holiday dessert classic, we love adding blueberries, chocolate, candied ginger or bourbon to the mix ...

Return the mixture to the saucepan and simmer very gently, stirring constantly, for a few minutes until it thickens to a custard-like ... Bake the pecan tarts for 20 minutes.

Half way through cooking sprinkle the Demerara mixture over the top and drizzle over the honey. Allow cool for 5 minutes before serving with cream, custard or ice-cream.

A teatime staple in Hong Kong is the egg tart – a delicious pastry with a flaky outer shell that holds a creamy but firm custard. This tasty baked good is called 蛋撻, or daan tat, in ...