The pleasant, earthy bitterness of molasses balances a typically too-sweet pecan pie filling for this thin sheet pie. A creamy chocolate ganache and crunchy candied pecans add extra texture and richness to this updated, shareable version of the classic Thanksgiving dessert.
Pulse pecans, granulated sugar, and salt in a food processor until finely ground. Add 4 1/2 cups flour and pulse until combined. Add butter and pulse until pea-size pieces remain. With motor running, stream in 3/4 cup ice water; pulse until dough begins to form large clumps.Turn out dough onto a work surface. Knead briefly to combine, then pat into a flat rectangle. Wrap dough in plastic wrap and chill 1 hour.Arrange a rack in center of oven; preheat to 375°F.
From roasted turkey and creamy mashed potatoes to buttery dinner rolls and rich pecan pie, these recipes are sure to make you thankful indeed.The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.
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