For the pecan-caramel sauce: Heat the sugar in a large, heavy-bottomed 2-quart saucepan over medium-high heat. As the sugar begins to melt, stir continuously with a whisk or wooden spoon, and ...

This hack gives your usual tub of popcorn the sweet, nutty, and caramel flavors of a pecan pie -- all without any baking!

Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes.

Directions. Make the pecan-caramel sauce: In a small saucepan, heat the butter and oil over medium-low heat until butter is ...

Allow the ice cream to sit on the counter for about 20 minutes before carefully pressing it into your prepared pie crust. Lay a sheet of plastic wrap over the top of the ice cream and gently smooth.

Scoop the dulce de leche ice cream onto the pie and spread in an even layer. Scatter the remaining pecans over the ice cream. Drizzle with the remaining 3 tablespoons each caramel and chocolate sauce.

In a medium bowl, combine toasted pecan halves with ¼ cup caramel sauce; toss to coat. Arrange pecans on top of chilled pie. Drizzle with any remaining caramel in bowl.

Baker and cookbook author Cheryl Day's gooey pecan pie tastes of dark caramel, toasted nuts, and a hint of bourbon. The press-in crust means you don’t even need to go looking for a rolling pin ...

Thus began Railway Pie Sundays, and for the next nine years, around 12,000 people would gather in the New Brunswick Station every Sunday to sample a selection of 24 pies, "from Apple Caramel Pecan ...

This pie will keep for several day. I refrigerated it since it had the cheesecake layer. Feel free to drizzle the top of the pie with chocolate or caramel sauce.

Preheat the oven to 375 degrees. For the crust: In a food processor, pulse the dry ingredients until combined. Add the lard, and pulse until the mixture is grainy. Add about ¼ cup icewater in a ...