This is probably my most requested recipe at holiday meals. I don’t know where I got the recipe but it has been around our home for quite some time now. If you don’t care for the topping you can always leave it off or substitute some marshmallows in its place.
This stuff is so good… even when you don’t put it in a pie! This can be made in bulk and canned for later use. I always had a stockpile of this on hand when I was into canning. I really do need to get back into it again soon! I’ve never tried freezing it but it should be ok.
This recipe works well for the Apple Crisp Recipe I have. For a pie simply pour a jar into an unbaked pie shell and top with another unbaked pie shell. Bake at 350 for 45 minutes to an hour.
Pecan pie doesn’t have to be hard to be delicious… give this easy recipe a try. Just make sure to get all the shells out of the pecans if you hand shell them… it’s probably a good idea to check your store-bought ones too!
**Special thanks to my son-in-law @moments2lifephotography for the amazing cover photo!
When you see just how easy this is you may never buy a store-bought crust again! I recently saw a similar crust made with gingersnaps and a touch of cinnamon… I know what I’ll be trying out soon!
You can try this with just about any cookie… gingersnaps, vanilla wafers, chocolate wafers, etc. You can even substitute brown sugar for the sugar. The possibilities are endless!
I’ve updated this recipe to include for baking it separately as well as some add-ins to make it a little extra special. I can remember getting out the biggest bowls we could find to make this when I was a kid. This was always the best part of Thanksgiving for me.
Make sure to check out our Old-Fashioned Cornbread Dressing recipe too!
Well, many times stuffing is referred to as being cooked inside the turkey… hence the name while dressing was usually cooked in a separate dish. Many people in the South refer to it as dressing no matter how you cook it.
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