Pecan Valley Pecans

1 9-inch pie shell; unbaked
3 egg; slightly beaten
1 16-ounce can pumpkin pie filling
¾ cups brown sugar; firmly packed
1½ cups half and half
3 tablespoons bourbon
1 teaspoon ground cinnamon
½ teaspoon ginger powder
¼ teaspoon sea salt
2 tablespoons unsalted butter
Brandy Pecan Sauce

1. Preheat oven to 425ºF.
2. In a large mixing bowl combine eggs, pumpkin, ¾ cups sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce heat to 350ºF.
5. Bake an additional 45 minutes or until set. Set aside to cool.
6. Spoon Brandy Pecan Sauce over the pie. Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over pie. Serve pie when flames die down.

Brandy Pecan Sauce
¼ cup brown sugar; firmly packed
1 cup Pecan Valley Pecan Halves
¼ cup bourbon; divided

1. Combine butter and ¼ cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved.
2. Add pecans and 2 tablespoons bourbon, stirring to coat.
3. Spoon mixture over pie.

1 9-inch pie shell; baked
1 cup granulated sugar, divided
¼ cup cornstarch
⅛ teaspoon sea salt
2 cups milk
3 eggs, separated
3 tablespoons unsalted butter or margarine
½ teaspoon vanilla extract
½ cup Pecan Valley Pecan Pieces
½ teaspoon cream of tartar
3 tablespoons granulated sugar

1. Preheat oven to 400ºF.
2. Sprinkle ½ cup sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining ½ cup sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
3. Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened.
4. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell.
5. Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry.
6. Bake in a preheated oven for 8 to 10 minutes or until lightly browned. Cool completely before serving.

1 9-inch pie shell; unbaked
½ cup unsalted butter
2 cups granulated sugar
2 teaspoons vanilla extract
3 eggs
3 tablespoons all-purpose flour
¼ teaspoon sea salt
1 cup buttermilk
1 cup Pecan Valley Pecan Pieces
Whipped Cream

1. Preheat oven to 300ºF.
2. In a large mixing bowl cream butter and sugar, adding ½ cup sugar at a time. Blend in vanilla. Beat in eggs, one at a time. Combine flour and salt; add to creamed mixture a little at a time. Stir in buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mixture over pecans.
3. Bake in a preheated oven for 1½ hours. Best served at room temperature with sweetened Whipped Cream.

1 9-inch pie shell; unbaked
1 cup white corn syrup
1 cup dark brown sugar; firmly packed
⅓ teaspoon sea salt
⅓ cup unsalted butter; melted
1 teaspoon vanilla
3 eggs; slightly beaten
1 heaping cup Pecan Valley Pecan Halves
Whipped Cream or Ice Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beaten eggs. Pour into unbaked pie shell. Sprinkle pecans over all.
3. Bake in preheated oven for approximately 45 to 50 minutes. When cool, you may top with Whipped Cream or Ice Cream.

1 9 to inch pie shell; unbaked
½ cup unsalted butter or margarine; melted
1 cup granulated sugar
1 cup light corn syrup
4 eggs; beaten
1 teaspoon vanilla extract
¼ teaspoon sea salt
1 to 1¼ cups Pecan Valley Pecan Halves

1. Preheat oven to 325ºF.
2. Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs, vanilla, and salt to mixture; mix well. Pour filling into unbaked pastry shell, and top with pecan halves.
3. Bake in a preheated oven for 50 to 55 minutes. Serve warm or cold.

1 chocolate crumb pie shell
3 eggs; separated
⅛ teaspoon sea salt
¾ cups maple syrup
2 cups cool whip
1 cup Pecan Valley Pecan Pieces
2 tablespoons semi-sweet chocolate; shaved

1. In a large mixing bowl beat egg yolks until lemon colored.
2. Add salt and maple syrup.
3. Cook in top of double boiler until yolk mixture thickens. Cool.
4. In another bowl beat egg whites until stiff.
5. Combine maple mixture, egg whites and ⅔ of the cool whip, using a folding motion.
6. Fold in ¾ cups of the nut meats. Scrape into baked pie shell.
7. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings.
8. Freeze for a minimum of four hours.

1 9-inch pie shell; unbaked
1 egg; lightly beaten
1 cup Libby’s solid pack pumpkin
⅓ cup granulated sugar
1 teaspoon pumpkin pie spice
⅔ cups slight corn syrup
2 eggs; lightly beaten
½ cup granulated sugar
3 tablespoons unsalted butter or margarine; melted
½ teaspoon vanilla extract
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. In medium bowl combine egg, pumpkin, sugar and pie spice. Spread over bottom of pie shell.
3. In the same bowl combine corn syrup, eggs, sugar, butter and vanilla; stir in pecans. Spoon over pumpkin layer.
4. Bake in a preheated oven for 50 minutes or until filling is set. Cool on wire rack.