Pecan Valley Pecans

3 large eggs
⅔ cups dark brown sugar; firmly packed
⅔ cups corn syrup
¼ cup unsalted butter; melted and cooled
½ teaspoon sea salt
1 teaspoon vanilla
1¼ cups cranberries; chopped
1 cup Pecan Valley Pecan Pieces
Pate Sucree Shell

1. Preheat oven to 375ºF.
2. In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth.
3. Stir in the cranberries and pecans.
4. Pour filling into the Pate Sucree Shell.
5. Bake in a preheated oven 40 to 45 minutes or until tart is golden.
6. Let tart cool completely in the pan on a rack.
7. Remove rim of pan and slide tart onto a serving plate.

1 8-inch pie shell; unbaked
½ cup semi-sweet chocolate chips
2 large eggs
¾ cups dark corn syrup
½ cup granulated sugar
¼ cup unsalted butter or regular margarine
¼ teaspoon sea salt
¾ cups Pecan Valley Pecan Halves

1. Preheat oven to 375ºF.
2. Melt the butter or regular margarine and set aside.
3. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour.
4. In a large mixing bowl combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell.
5. Bake in a preheated oven for 50 minutes or until the custard is set. Cool on a wire rack.

1 9-inch pie shell; unbaked
4 cups cooking apples; chopped
1 cup granulated sugar
2 tablespoons all-purpose flour
4 tablespoons unsalted butter; cut into small pieces
1 cup Pecan Valley Pecan Pieces
1 teaspoon cinnamon
Whipped Cream or Ice Cream

1. Preheat oven to 400ºF.
2. In a large mixing bowl mix sugar and flour together. Mix lightly with apples, and then mix in butter, chopped pecans and cinnamon. Fill pie shell.
3. Bake in a preheated oven for 30 minutes. Serve hot. Top with Ice Cream or Whipped Cream.

1 9-inch pie shell; unbaked
1 cup white corn syrup
1 cup brown sugar; firmly packed
⅓ teaspoon sea salt
⅓ cup unsalted butter or margarine; melted
3 eggs
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
3. Bake in a preheated oven for 50 to 60 minutes until golden brown.

1 9-inch pie shell; unbaked
½ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon sea salt
¼ cup raisins
¼ cup Pecan Valley Pecan Pieces
1 16-ounce can pumpkin filling
1½ cups evaporated milk
1 tablespoon maple flavor
2 each eggs; slightly beaten
1 cup whipping cream
2 teaspoons powdered sugar
½ teaspoon maple flavor
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 425ºF.
2. Place prepared crust into a 10-inch tart pan with removable bottom. Press in bottom and up sides of pan. Trim edges, if necessary.
3. In a large bowl, combine sugar, cinnamon, sea salt, raisins, pecans, pumpkin, evaporated milk, maple flavor and beaten eggs; blend well. Carefully, pour into pie crust lined pan.
4. Bake in a preheated oven for 40 to 50 minutes or until knife inserted in center comes out clean. Cool.
5. In a small bowl, beat cream until soft peaks form. Blend in powdered sugar and maple flavor; beat until stiff peaks form. Spoon or pipe over filling.
6. Garnish with pecan halves. Store in refrigerator.

1 9-inch pie shell; unbaked
3 eggs, beaten
¾ cups granulated sugar
1 cup Karo Light Corn Syrup
1 pinch sea salt
1 tablespoon unsalted butter
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix beaten eggs, sugar, corn syrup, salt, butter and pecans together. Pour into unbaked pie shell.
3. Bake in a preheated oven for 5 minutes.
4. Reduce oven temperature to 350º.
5. Bake and additional 45 minutes, or until edges feel set but center still jiggles slightly. Let cool on wire rack before serving.