1 9-inch pie shell; unbaked
3 large eggs
1 cup Karo Light Corn Syrup
1 cup granulated sugar
2 tablespoons margarine, melted
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Pieces
1. Preheat oven and a baking sheet to 300ºF.
2. In a large bowl, stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in the pecans. Pour into the pastry shell and place pie on the baking sheet in the oven.
3. Bake in a preheated oven for 90 minutes or until golden brown.
1 9-inch pie shell; unbaked
5 large eggs
1 cup granulated sugar
1 cup white corn syrup
¼ teaspoon sea salt
1 teaspoon vanilla
2 tablespoons unsalted butter; melted
1 cup Pecan Valley Pecan Pieces
1. Preheat oven to 350ºF.
2. Break eggs into a large mixing bowl and beat well. Add sugar, corn syrup, salt, vanilla and butter, one ingredient at a time, beating well after each addition. Stir in nuts. Pour into pie shell.
3. Bake in a preheated oven for about 1 hour. Pie filling will set and be firm when done.
Note: This is a very simple recipe that depends entirely on the quality of the pecans. If you suspect your pecans have been in storage for a while, place them on a baking sheet in a preheated 375ºF oven and lightly bake for 3 to 4 minutes to “refresh’” their flavor. This is a great cake to serve with late harvest style Riesling or sweet orange Muscat wines.
Yield: one 8-inch cake
1 9-inch pie shell; unbaked
1 cup light corn syrup
¾ cups granulated sugar
3 ounces unsweetened chocolate; chopped
3 tablespoons unsalted butter
3 large eggs
1 teaspoon vanilla
¼ teaspoon sea salt
1½ cups Pecan Valley Pecan Pieces
1. Preheat oven to 375ºF.
2. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat.
3. Add chocolate and butter; stir until melted and mixture is smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust.
4. Bake in a preheated oven for about 40 minutes until filling is set. Cool slightly. Serve warm or at room temperature.
1 9-inch pie shell; unbaked
1 cup granulated sugar
4 tablespoons cornstarch
2 eggs; lightly beaten
1 stick unsalted butter; melted and cooled
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
1 cup Pecan Valley Pecan Pieces; finely chopped
1 recipe Bourbon Whipped Cream
1. Preheat oven to 350ºF.
2. In a medium bowl combine sugar and cornstarch; beat in eggs. Mix in butter, vanilla, chocolate chips and pecans. Pour into pie shell.
3. Bake in a preheated oven for 40 minutes or until puffy and lightly browned. Cool completely. Top each slice with bourbon Whipped Cream.
Bourbon Whipped Cream
½ cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla
1 tablespoon bourbon
1. Preheat oven to 350ºF. Beat heavy cream with powdered sugar until soft peaks form.
2. Add vanilla and bourbon and beat until stiff.
1 9-inch pie shell; unbaked
1 cup light corn syrup
½ cup granulated sugar
¼ cup unsalted butter or margarine; melted
1 teaspoon vanilla
3 eggs
6 ounces semi-sweet chocolate chips; reserve 2 tablespoons
1½ cups Pecan Valley Pecan Halves
2 tablespoons reserved semi-sweet chocolate chips
10 Pecan Valley Pecan Halves
Whipped Cream
1. Preheat oven to 325ºF.
2. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping.
3. Stir in remaining chocolate chips and 1½ cups pecans. Spread evenly in pastry-lined pan.
4. Bake in a preheated oven for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely.
5. Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves into chocolate. Place on paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set.
6. Garnish pie with Whipped Cream and chocolate-dipped nuts. Store in refrigerator.