Pecan Valley Pecans

1 9-inch pie shell; unbaked
1 16-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
2 eggs
½ cup granulated sugar
½ cup light brown sugar; firmly packed
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
½ cup granulated sugar
½ cup water
2 tablespoons unsalted butter; or margarine
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves. Mix well. Pour into unbaked pie crust.
3. Bake in a preheated oven for 1 hour 10 minutes or until knife inserted in center comes out clean. Cool completely.
4. Meanwhile prepare topping. Grease baking sheet lightly with shortening. Combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves.
5. Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly.
6. Spread quickly in thin layer on baking sheet. Cool completely.
7. Break into pieces. Sprinkle around edge of pie. (You might not use all of topping). Cover and store any extra for later use). Refrigerate leftover pie.

¼ cup all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon sea salt
½ cup unsalted butter; chilled
2 tablespoons water
3 extra large eggs
1½ cups Pecan Valley Pecan Pumpkin Butter
1½ cups heavy cream

1. In a bowl sift together flour, sugar and salt. Cut butter into small cubes and add to flour. With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form. Sprinkle 1 tablespoon water over flour and mix slightly. Add another tablespoon water and mix. Gather dough into a ball, adding a little more water as necessary. Wrap in plastic and refrigerate for 2 to 3 hours. Roll out pastry and fit into a 9-inch pie pan.
2. Preheat oven to 450ºF.
3. In a large mixing bowl beat eggs until well blended, and then stir in pecan pumpkin butter and cream. Pour into unbaked pie shell.
4. Bake in a preheated oven for 15 minutes
5. Reduce heat to 350ºF and bake for an additional 40 minutes or until center is just set.
6. Serve at room temperature.

1 9-inch pie shell; unbaked
⅓ cup unsalted butter or margarine
⅓ cup Hershey’s Cocoa
⅔ cups granulated sugar
¼ teaspoon sea salt
3 eggs, slightly beaten
¾ cups light corn syrup
1 cup Pecan Valley Pecan Pieces
1 cup Pecan Valley Pecan Halves
Whipped Cream

1. Preheat oven to 375ºF.
2. Melt butter over low heat; add cocoa and stir until smooth. Remove from heat; cool slightly.
3. Stir in sugar, salt, eggs and corn syrup. Blend thoroughly.
4. Stir in chopped nuts, if desired. Pour into unbaked pie shell. Place pecan halves over top.
5. Bake in a preheated oven for 40 minutes. Cool. Let stand 8 hours before serving.
6. Garnish with sweetened whipped whipping cream or whipped topping.

Makes 8 servings

1½ cups Pecan Valley Pecan Pieces
¾ cups milk
¾ cups corn syrup; light or dark
¼ cup margarine or unsalted butter; softened
1½ teaspoons vanilla
4 eggs
¾ cups brown sugar; firmly packed
½ cup Bisquick or baking mix

1. Preheat oven to 350ºF.
2. Grease 9-inch pie plate. Sprinkle pecans in plate.
3. Beat milk, corn syrup, softened butter; vanilla, eggs, brown sugar and Bisquick until smooth; 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate
4. Bake in a preheated oven for 50 to 55 minutes until knife inserted in centre comes out clean. Cool.

Bisquick Substitute
2 tablespoons baking powder
1 tablespoon sugar
2¼ cups flour
5 tablespoons canola oil

1. Sift baking powder and sugar into flour. Sift together twice into large mixing bowl.
2. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
3. Store in tightly covered container at room temperature or may be refrigerated.

1 9-inch pie shell; baked
2 cups milk
2 cups maple syrup
3 each well-beaten egg yolks
6 tablespoons all-purpose flour
1 dash of sea salt
1 teaspoon vanilla
½ cup Pecan Valley Pecan Pieces
½ cup yogurt or whipped cream

1. Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water about ½ hour.
2. Add dash of salt and vanilla.
3. Pour in baked pie shell.
4. Sprinkle with half the nuts. Chill.
5. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.

16 2-inch tart shells; unbaked
½ cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter or margarine
¼ teaspoon sea salt
3 eggs
1 cup Pecan Valley Pecan Pieces
½ teaspoon vanilla extract

1. Preheat oven to 450ºF.
2. Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a boil, stirring constantly. Remove from heat. Break eggs into a medium bowl; remove 1 tablespoon egg white, and set aside. Beat remaining eggs with a fork until well combined. Gradually add hot mixture to beaten eggs, stirring constantly. Stir in pecans and vanilla.
3. Beat reserved egg white until foamy; lightly brush on each side of tart shell. Spoon filling into tart shells, filling ¾ full.
4. Bake in a preheated oven for 5 minutes.
5. Reduce oven temperature to 325ºF
6. Bake 12 minutes or until filling is set.