Treat your Thanksgiving guests to Maple Pecan Pie a la Mode from Breyer's Ice Cream

Thanksgiving wouldn't be the same without a rich, decadent pecan pie nestled amongst the other sweets on your holiday dessert table. This delicious pie features the added flavor of maple syrup and gets topped with ice cream from Breyers.

INGREDIENTS

• 1 cup maple syrup-I recommend visiting Dohner Maple Products at 2nd Street Market
• 1/2 cup firmly packed light brown sugar 
• 3 large eggs, lightly beaten 
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread, melted 
• 1 1/2 cups pecan halves 
• 1 (9-in.) frozen deep-dish pie crust 
• 4 cups Breyers® Natural Vanilla Ice Cream 

INSTRUCTIONS 

Preheat oven to 350°. Combine maple syrup, brown sugar, eggs and I Can't Believe It's Not Butter!® Spread in large bowl. Stir in pecans. Pour into frozen crust. Place on baking sheet and bake 50 to 55 minutes or until center is set. Cool on wire rack 2 hours. Serve topped with Breyers® Natural Vanilla Ice Cream.

Gluten-free chocolate pecan cookies recipe

Going gluten-free doesn't mean you have to give up great tasting baked goods. These cookies are proof of that!

GLUTEN-FREE CHOCOLATE PECAN COOKIE

• 3 cups powdered sugar 
• 2/3 cup unsweetened cocoa 
• 1/4 teaspoon salt 
• 3 large egg whites, at room temperature 
• 2 teaspoon vanilla extract 
• 4 ounces semi-sweet chocolate, chopped
• 1 cup toasted chopped pecans

Directions
Preheat oven to 350 degrees F. Sift together powdered sugar, cocoa and salt. In a separate bowl, whisk egg whites until frothy. Combine egg whites and vanilla, then mix into sugar mixture. Stir in chocolate and pecans until well combined. Using a 1 1/2 inch cookie scoop, drop cookies 3 inches apart on a lined baking sheet. Bake 8-10 minutes, until cookies are shiny on top and cracked. Cool on baking sheet for 5 minutes then transfer to wire racks to completely cool.