Pecan Valley Pecans

1 9-inch pie shell; unbaked
36 Kraft caramels
¼ cup water
¼ cup margarine
¾ cups granulated sugar
¼ teaspoon sea salt
½ teaspoon vanilla
3 each eggs, beaten
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. Melt caramels with water and margarine in a saucepan over low heat. Stir occasionally until smooth.
3. In a large mixing bowl combine sugar, salt and eggs. Gradually add caramel sauce; mix well. Stir in pecan halves and pour into pastry shell.
4. Bake in a preheated oven for 40 minutes. Pie filling will appear soft, but becomes firm as it cools.

1¾ cups all-purpose flour; divided
⅓ cup unsalted butter; chilled and cut into pieces
1 tablespoon granulated sugar
1 pinch sea salt
Ice water
½ cup unsalted butter
½ cup granulated sugar
12 ounces semi-sweet chocolate chips; divided
2 ounces unsweetened chocolate; chopped
1½ cups dark corn syrup
1 tablespoon vanilla extract
¼ teaspoon sea salt
8 eggs
3 cups toasted Pecan Valley Pecan Halves

1. Preheat oven to 325ºF.
2. Mix 1¼ cups flour, butter, sugar and salt together with electric mixer. Beat on low for 5 minutes until mixture is crumbly. Add ice water by spoonfuls while mixer is running on low speed until a dough forms. Remove dough from bowl and place on board lightly covered with flour. Knead into a smooth dough ball. Flatten into a disk. Cover with plastic and chill a few hours.
3. When chilled, roll out into a 15-inch circle about ⅛ inch thick. Place in 9-inch tart pan with removable bottom. Press into bottom and sides of pan. Trim off excess dough leaving a 1 inch overhang. Turn inside and crimp edge. Cover loosely and chill 30 minutes.
4. Heat butter and sugar in saucepan over medium-high heat, stirring constantly. Bring to a boil. Cook a few minutes. Remove from heat. Pour into mixing bowl and add half the chocolate chips and all the unsweetened chocolate. Stir until chocolate has melted. Add dark corn syrup, vanilla and salt. Beat in eggs using electric mixer on medium speed one at a time. Beat until mixture is smooth. Place pastry shell on baking sheet.
5. Evenly sprinkle pecan halves over bottom of pastry. Sprinkle remaining 6 ounces chocolate chips over pecans. Slowly pour batter over all.
6. Bake in a preheated oven for hour.
7. Reduce temperature to 300ºF
8. Bake another 40 minutes. Remove pie from oven and cool to room temp. Chill 1 hour before cutting

1 9-inch pie shell; unbaked
3 eggs
1 cup dark brown sugar; firmly packed
1 cup dark corn syrup
1 cup Pecan Valley Pecan Pieces
1 teaspoon vanilla
½ teaspoon sea salt

1. Preheat oven to 300ºF.
2. In a large mixing bowl beat eggs and sugar together until thick.
3. Add corn syrup, pecans, vanilla and salt.
4. Mix well and pour into pie shell.
5. Bake in a preheated oven for about 1 hour, or until filling is firm.

1 9-inch pie shell; unbaked
⅔ cups evaporated milk
2 tablespoons unsalted butter
12 ounce semi-sweet chocolate chips
2 eggs
1 cup light corn syrup
2 tablespoons all to purpose flour
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Halves
1 teaspoon vanilla

1. Preheat oven to 375ºF.
2. Place milk, butter, and chocolate in pan. Stir over low heat until melted.
3. In a large mixing bowl mix eggs, syrup, flour and salt. Add to first ingredients. Stir in pecans and vanilla.
4. Bake in a preheated oven for about 45 minutes.

1 9-inch pie shell; unbaked
⅓ cup brown sugar; firmly packed
1½ teaspoons all-purpose flour
1¼ cups light corn syrup
3 eggs
1¼ teaspoons vanilla
2 tablespoons unsalted butter or margarine; melted
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 375ºF.
2. In large bowl, combine brown sugar, flour, corn syrup, eggs, and vanilla; beat well. Stir in butter and pecans. Pour into pie crust.
3. Bake in a preheated oven for 40 to 50 minutes or until center of pie is puffed and golden brown.

1 8-inch pie shell; unbaked
3 eggs; slightly beaten
⅓ stick margarine; melted
1½ cups granulated sugar
¾ cups Pecan Valley Pecan Pieces
1 teaspoon lemon extract
1 tablespoon lemon juice

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix beaten eggs, melted margarine, sugar, pecans, lemon extract and lemon juice. Do not use mixer or beat until frothy. Pour into 8-inch unbaked pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower oven temperature to 300º.
5. Continue baking for 30 to 45 minutes until crust is brown and pie filling is set. Too rapid cooking causes pecans to scorch and crust to brown before center is cooked.

1 9-inch pie shell; unbaked
3 eggs
1 cup light brown sugar; firmly packed
1 cup pure maple syrup
4 tablespoons unsalted butter, melted
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 cups Pecan Valley Pecan Pieces

1. Preheat oven to 400ºF.
2. In a bowl, beat the eggs until they are combined. Add the sugar and mix well. Stir in the maple syrup, butter, salt, vanilla, and pecans. Pour the filling into the pie crust and transfer to the oven.
3. Bake in a preheated oven for 10 minutes.
4. Reduce the temperature to 350ºF.
5. Bake for an additional 30 to 35 minutes or until the filling is set. Give the pie a gentle shake; the center should remain firm. Let the pie sit at room temperature to cool completely.

To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil. Gently press the foil against the pie. Freeze for up to two months. Defrost the wrapped pie at room temperature. Uncover the pie and warm in a 300ºF oven for ten minutes before serving.

1 9-inch pie shell; unbaked
4 cups apple juice
1 tablespoon cornmeal
⅓ cup unsweetened applesauce or apple butter
3 tablespoons water
2 tablespoons cornstarch
3 eggs
2 teaspoons vanilla extract
2 tablespoons very strong coffee or espresso
24 Pecan Valley Pecan Halves

1. Preheat oven to 375ºF.
2. In a large saucepan heat apple juice until it has been reduced to 1 cup. Set aside
3. In large bowl, combine reduced apple juice, cornmeal and applesauce/butter. Beat with electric mixer.
4. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetener mixture and blend. Beat in eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
5. Bake in a preheated oven for 30 to 40 minutes or until custard is set. Cool slightly before cutting.

1 8-inch pie shell; unbaked
3 eggs; slightly beaten
⅓ stick margarine; melted
1½ cups granulated sugar
¾ cups Pecan Valley Pecan Pieces
1 teaspoon orange extract
¼ cup fresh orange juice

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix beaten eggs, melted margarine, sugar, pecans, orange extract and orange juice. Do not use mixer or beat until frothy. Pour into 8-inch unbaked pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower oven temperature to 300º.
5. Continue baking for 30 to 45 minutes until crust is brown and pie filling is set. Too rapid cooking causes pecans to scorch and crust to brown before center is cooked.

1 9-inch pie shell; unbaked
¾ cup pumpkin
2 tablespoons light brown sugar; firmly packed
1 large egg
2 tablespoons sour cream
⅛ teaspoon cinnamon
⅛ teaspoon grated nutmeg
¾ cups light corn syrup
½ cup light brown sugar; firmly packed
3 large eggs
3 tablespoons unsalted butter; melted and cooled
1⅓ cups Pecan Valley Pecan Pieces
2 teaspoons vanilla
¼ teaspoon grated lemon rind
1½ teaspoons lemon juice
¼ teaspoon sea salt

1. Preheat oven to 425ºF.
2. In a large mixing bowl whisk together until smooth pumpkin, about 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon and nutmeg. Set aside.
3. In another bowl, combine corn syrup, about ½ cup brown sugar, 3 eggs, about 3 tablespoons butter, vanilla, lemon rind, lemon juice and sea salt. Stir in pecans.
4. Spread the pumpkin layer into the pie shell, and then carefully spoon the pecan mixture over it.
5. Bake in the upper third of a preheated oven for 20 minutes, and then reduce to 350ºF.
6. Continue baking for 20 to 30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack. Serve warm or at room temperature.
7. Reheat in a preheated 350ºF oven for 10 to 15 minutes.