Pecan Valley Pecans

1⅓ cups all-purpose flour
½ teaspoon sea salt
½ cup butter flavor shortening
4 tablespoons cold water
4 each eggs, slightly beaten
¼ cup granulated sugar
½ teaspoon sea salt
1 tablespoon bourbon
¼ cup brown sugar, firmly packed
1 cup white corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup Pecan Valley Pecan Pieces
⅓ cup brown sugar, firmly packed
3 tablespoons honey
3 tablespoons unsalted butter
1½ cups Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine flour and salt. Cut in shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle in water, 1 tablespoon at a time, until dough forms a ball. On lightly floured surface, roll crust into circle ⅛-inch thick and about 1½-inch larger than inverted 9-inch pie plate. Gently, ease dough into pie plate, being careful not to stretch the dough. Fold pastry edge under to make double thickness around rim. Flute as desired. Set aside.
3. Combine beaten eggs, granulated sugar, salt, bourbon, brown sugar, corn syrup, vanilla extract and melted butter. Mix well. Fold in chopped pecans; spoon filling into unbaked pastry shell.
4. Bake in a preheated oven for 50 to 55 minutes. During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
5. Meanwhile prepare topping. Combine sugar, butter and honey in medium saucepan. Cook over medium heat until sugar dissolves, about 2 to 3 minutes. Stir constantly. Add pecan halves. Stir until pecans are well coated.
6. During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top. Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.

2 tablespoons corn oil margarine, melted
1 cup (14 squares) graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon non-fat milk
1 ounce (2 squares) semi-sweet chocolate
½ cup corn oil margarine
2 cups fresh cranberries, rinsed
⅓ cup brown sugar, firmly packed
⅓ cup Pecan Valley Pecan Pieces
1 tablespoon sherry or brandy
2 egg whites
Pinch of sea salt
⅔ cups granulated sugar
1 cup unbleached all-purpose flour
¼ cup flaked coconut
¼ cup Pecan Valley Pecan Halves

1. Preheat oven to 325ºF.
2. Combine melted margarine, crumbs and sugar in a small bowl. Stir in milk to moisten. Press firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable coating. Set aside.
3. Melt chocolate and margarine over very low heat. Spread berries evenly over crust; sprinkle with brown sugar, chopped nuts and liquor.
4. Beat egg whites and salt until frothy. Continue beating and gradually add sugar. Stir melted mixture and flour into egg whites, pour over cranberries. Sprinkle with coconut, decorate with pecans.
5. Bake in a preheated oven for 40 to 50 minutes until center does not wiggle. Serve warm.

1 9-inch pie shell; unbaked
2 tablespoons unsalted butter or margarine
2 each large beaten eggs
½ cup dark corn syrup
⅓ cup granulated sugar
2 tablespoons unbleached flour
¼ teaspoon vanilla
½ cup Pecan Valley Pecan Halves

1. In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted.
2. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves on top of pie.
3. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving.

1 9-inch pie shell; unbaked
4 eggs; slightly beaten
1 16-ounce can pumpkin pie filling
1 cup granulated sugar
½ cup dark corn syrup
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Combine beaten eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Pour into pie shell. Top with pecans.
2. Bake in a preheated oven for 40 minutes or until set.