BRIEF: “Whole roasted USA pecans embraced by an aromatic browned butter sticky shoofly filling with crushed pecans.” SOOT’S TAKE: I was a bit apprehensive about this potentially being too sweet, but it worked.

BRIEF: “The true hero of many an American dessert table, the Pecan Pie is the perfect combination of sweet, salty, nutty flavors. Try Chef David's family recipe, executed wonderfully by Chef Elena with honey molasses, a buttery crust, and the delectable crunch of pecans.” SOOT’S TAKE: I like that it’s not too sweet. Nicely done.

I’ve never much cared for pecan pies for their overly sweet fillings, but this maple-honey version with a snifter of bourbon is something else! The higher pecan:goo ratio and the brown butter in the filling definitely kick this one up several notches. The buttery, flaky pie crust may also be the best one I’ve recreated in the kitchen.