Pecan Valley Pecans

½ cup all-purpose flour
2 tablespoons Pecan Valley Pecan Meal
¼ teaspoon sea salt
1 tablespoon shortening or lard
3 tablespoons ice water
Dried beans

1. In a small mixing bowl stir together flour, pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
2. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch.
3. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.

Yield: 1 7-inch pie shell

1 9-inch pie shell; unbaked
¼ cup unsalted butter or margarine; melted
1 cup dark brown sugar; firmly packed
1 cup dark amber maple syrup
3 each eggs, well beaten
¼ teaspoon sea salt
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 450ºF.
2. In a large mixing bowl cream butter or margarine and sugar. Add syrup, eggs, salt, and vanilla. Mix together and add pecans.
3. Bake in a preheated oven for 5 minutes at 450ºF.
4. Reduce heat to 350ºF and bake about 40 minutes until firm.

½ pound unsalted butter
½ pound cream cheese
2 teaspoons vanilla
2 cups all-purpose flour
1 cup Pecan Valley Pecan Pieces
4 tablespoons unsalted butter
2 eggs
1 cup dark corn syrup
¼ cup molasses
½ cup brown sugar; firmly packed
1 teaspoon vanilla extract
¼ cup chocolate chips (or more)

1. Preheat oven to 350ºF.
2. For dough: cream butter, cream cheese and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until just incorporated. Remove the dough, form into three balls and wrap in plastic wrap. Chill one hour before using. Uncooked dough can be frozen up to two months. Freeze uncooked balls of dough or freeze dough in pie tins.
3. For filling: mix pecans and butter in a small saucepan over medium heat; cook until butter turns a golden color. Remove from heat and set aside.
4. In a mixing bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. Mix until smooth and then mix in the pecans and butter. Pour this filling into the pie crust and sprinkle with the chocolate chips.
5. Place on the middle rack of a preheated 350ºF oven and bake about 35 to 40 minutes until the center of the pie is set. Remove from the oven and let the pie cool before serving.

Makes three 10-inch pies