Share Your Favorite Pastry & Pie Recipes

We’re looking for the best pastry and pie recipes form your collection. All recipes must be original and the ingredients must include pecans. Each entry must be as a separate e-Mail (no attachments please). Include a complete list of ingredients, with the exact quantities in the order they are used. Specific directions (in paragraph form) should include cookware size (example: 10-inch pie pan), cooking time and temperature, and number of servings. By submitting your recipe, you grant us the right to edit and publish the recipe.

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Blueberry and Pecan Pie

1 cup unbleached all-purpose flour
¼ cup granulated sugar
1 pinch sea salt
¼ teaspoon baking powder
4 tablespoons unsalted butter
1 large egg
2 pints blueberries
¾ cups granulated sugar
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon grated lemon zest
¾ cups Pecan Valley Pecan Pieces; toasted
4 tablespoons unsalted butter
¼ cup granulated sugar
½ teaspoon cinnamon
¾ cups unbleached all-purpose flour
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Mixing the pastry dough: stir together the flour, salt and baking powder in a bowl.
3. Cut up and add the butter; toss gently to coat. Rub in the butter until the mixture looks sandy.
4. Beat the egg and toss into the flour and butter mixture.
5. Press the dough together, wrap and chill it.
6. Forming the pie shell: lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, ⅛-inch thick.
7. Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but ¼-inch of the excess dough.
8. Turn the excess dough under and flute the edge of the pie.
9. Chill while preparing the filling.
10. Mixing the filling: rinse and pick over the blueberries and drain them on a paper-towel-lined pan.
11. Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally.
12. Simmer the berries in the juices that accumulate about 5 minutes. Strain the juices into another pan.
13. Pour the water into a small bowl and stir in the cornstarch to dissolve it.
14. Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch.
15. Return the remaining juices to a boil and beat the cornstarch mixture into it.
16. Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly.
17. Stir in the remaining blueberries, the cooked berries, lemon zest and pecans, and cool.
18. Mixing the crumb topping: cream the butter until soft, add the sugar and cream until soft and light.
19. Beat in the cinnamon.
20. Mix in the flour, then the pecans. The mixture should fall into large, soft crumbs.
21. Pour the filling into the prepared pan and smooth. Scatter over the crumbs.
22. Bake in a preheated oven for 40 minutes until the filling is set, the crumbs have colored and the crust is baked through, about. Cool on a rack.

Makes one 9-inch pie

Caramel Pecan Pie

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.

Chunky Chocolate Pecan Tart

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

Creole Pecan Pie

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.

Favorite Chocolate Pecan Pie

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.

Golden Pecan Pie

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.

Lemon Pecan Pie

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.

Maple Syrup Pecan Pie

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.

Mom’s Southern Pecan Pie

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.

Orange Pecan Pie

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.

Pecan Pumpkin Pie

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.

Pumpkin Ice Cream Pie with Caramel Pecan Sauce

1½ cups gingersnap cookies; crushed
¼ cup unsalted butter or margarine; melted
½ teaspoon cinnamon
1 pint vanilla Ice Cream; softened
¾ cups brown sugar; firmly packed
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
1 cup pumpkin pie filling
1 cup whipping cream; whipped
1 cup caramel Ice Cream topping
½ cup Pecan Valley Pecan Pieces

1. In small bowl, combine crushed cookies and melted butter; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes.
2. Meanwhile, in large bowl stir ½ teaspoon cinnamon into Ice Cream. Spoon into crust. Freeze.
3. In medium bowl, combine brown sugar, ginger, ½ teaspoon cinnamon, cloves and pumpkin; blend well. Fold in Whipped Cream. Spoon over Ice Cream in crust.
4. Freeze 3 hours or until firm. Let stand at room temperature 15 to 20 minutes before serving.
5. In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie.

Southern Pecan Pie

1 9-inch pie shell; unbaked
4 large eggs
1 tablespoon all-purpose flour
¾ cups granulated sugar
¼ cup Karo Dark Corn Syrup
1 cup Karo Light Corn Syrup
1 pinch sea salt
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl beat eggs. Add flour, sugar, corn syrups, salt and vanilla. Mix well. Add pecans and pour into 9-inch deep dish pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce oven temperature to 300ºF.
5. Continue baking pie for an additional 45 to 50 minutes. Cover edges with thin strips of foil during first 30 minutes of baking. Allow pie to cool for 1 hour before serving.

Triple Chocolate Chunk Pecan Pie

1 9-inch pie shell; baked
3 tablespoons unsalted butter; cut into 1-inch pieces
¾ cups dark brown sugar; firmly packed
½ teaspoon sea salt
2 large eggs
½ cup light corn syrup
1 teaspoon vanilla extract
1 cup Pecan Valley Pecan Pieces; toasted
2 ounces semi-sweet chocolate; cut into ¼-inch pieces
2 ounces milk chocolate; cut into ¼-inch pieces
2 ounces white chocolate; cut into ¼-inch pieces

1. Preheat oven to 275ºF. Adjust oven rack to center position.
2. Place pie shell in oven if not already warm.
3. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130ºF. Remove from heat, stir in pecans.
4. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.
5. Bake in a preheated oven for 55 to 65 minutes until center feels set yet soft, like gelatin, when gently pressed. Transfer pie to rack; let cool completely, at least 4 hours.
6. Serve pie at room temperature or warm, with lightly sweetened Whipped Cream or vanilla Ice Cream

Notes: if you want warm pie, cool the pie thoroughly, then cut and warm it in a 250º oven for about twenty minutes.