1 cup all-purpose flour
3 ounces cream cheese; softened
¼ cup plus 3 tablespoons unsalted butter; softened
1. Combine all ingredients; stir until blended. Shape dough into 24 balls; chill.
2. Place in greased 1¾-inch tart pans, shaping each ball into a shell.
Yield: 2 dozen tart shells
1 9-inch pie shell; unbaked
½ cup unsalted butter
2 cup granulated sugar
2 teaspoons vanilla
3 eggs
3 tablespoons all-purpose flour
¼ teaspoon sea salt
1 cup buttermilk
½ cup Pecan Valley Pecan Pieces
1. Preheat oven to 300ºF.
2. In a large mixing bowl cream butter and sugar until light and fluffy, adding ½ cup sugar at a time. Blend in vanilla. Add eggs, one at a time. Combine flour and salt; add small amount at a time. Add buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans.
3. Bake in a preheated oven for 1 hour 30 minutes. The top browns as it cooks. Best served at room temperature.
1 9-inch pie shell; unbaked
2 eggs
1 cup granulated sugar
¼ pound unsalted butter
½ cup Pecan Valley Pecan Pieces
½ cup self rising flour
¾ cups chocolate chips
½ teaspoon vanilla
Whipped Cream
1. Preheat oven to 300ºF.
2. In a large mixing bowl mix eggs, sugar, butter, pecans, flour, chocolate chips and teaspoon vanilla together. Pour into uncooked pie shell.
3. Bake in a preheated oven for 40 minutes.
4. Top with Whipped Cream, if desired.
2½ cups all-purpose flour
½ cup chilled unsalted butter
⅛ teaspoon sea salt
5 to 7 tablespoons ice water
¼ cup unsalted butter
3 eggs
¾ cups granulated sugar
¾ cups light corn syrup
¼ cup chocolate chips plus extra to garnish
½ cup Pecan Valley Pecan Pieces
Whipped Cream
1. Preheat oven to 350ºF.
2. Prepare pie crust by blending the flour, butter and salt in a food processor. Add ice water a little at a time while blending. Do this until it forms a dough ball (you can also do this in a bowl using a pastry blender or forks to mix).
3. Melt butter and set aside.
4. In a large mixing bowl mix eggs and sugar; add syrup and melted butter. Spread chocolate chips and pecan pieces over bottom of pie crust. Pour egg and sugar mixture over chocolate and pecans.
5. Bake in a preheated oven for about 35 minutes until pie is golden brown. Top with Whipped Cream, if desired.
1 9-inch pie shell; unbaked
½ cup unsalted butter or oleo
½ cup granulated sugar
¼ cup maple flavored syrup
¾ cups white corn syrup
3 eggs; beaten
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces
1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter, add sugar, syrups, eggs and vanilla. Mix. Pour into pie shell.
3. Arrange pecans on top (or chop nuts and mix before pouring into shell.)
4. Bake in a preheated oven for 1 hour
1 9-inch pie shell; unbaked
¾ cups pumpkin pie filling
2 tablespoons light brown sugar, firmly packed
1 large egg
2 tablespoons sour cream
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg, grated
¾ cups corn syrup, light
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 pumpkin, about 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon and nutmeg until smooth. 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 salt. Stir in pecans. Set aside.
4. Spread the pumpkin layer into the pie shell, and then carefully spoon the pecan mixture over it.
5. Bake in a the upper third of a preheated oven for 20 minutes
6. Reduce to oven 350ºF and continue baking for an additional 20 to 30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.
7. Serve warm or at room temperature. Reheat in a preheated 350ºF oven for 10 to 15 minutes.
8 tablespoons unsalted butter, softened
3 ounce cream cheese, softened
1 cup all-purpose flour; sifted
⅔ cups Pecan Valley Pecan Pieces
1 egg
¾ cups brown sugar; firmly packed
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
⅛ teaspoon sea salt
1. Preheat oven to 325ºF.
2. Mix together the butter and cream cheese in a small bowl or food processor. Add the flour and blend thoroughly. Divide and shape into 30 balls. Wrap all 30 balls together in plastic wrap and chill slightly.
3. Place each ball in a tiny ungreased fluted tart pan or muffin cup. Line the pans by pressing the dough with your fingertips against the bottoms and sides.
4. For the filling, place half the pecans in the dough-lined pan. Beat together the egg, granulated sugar, butter, vanilla, sand salt until all lumps are gone. Pour the egg mixture onto the pecan topped dough. Dot with the remaining pecans.
5. Bake in a preheated oven for 25 minutes or until the filling is set. Cool 5 minutes on a rack and remove from the pans before they are cool, as the caramel will set. These tiny tarts freeze easily.
2 cups Pecan Valley Pecan Pieces; finely chopped
¼ cup granulated sugar
¼ cup margarine; melted
1 14-ounce package Kraft caramels
¼ cup milk
1 cup Pecan Valley Pecan Pieces
1 package (8 squares) semi-sweet chocolate
⅓ cup milk
1⅜ cups powdered sugar
½ teaspoon vanilla
Whipped Cream
1. Preheat oven to 350ºF.
2. In a large mixing bowl mix pecans, sugar, and margarine. Press onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool.
3. Melt caramels with ¼ cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, ⅓ cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling spreading to edges of pie. Refrigerate. Serve with sweetened Whipped Cream if desired.
¼ cup softened unsalted butter or margarine
½ cup Pecan Valley Pecan Halves
⅔ cups brown sugar; firmly packed
2 9-inch pie crusts; unbaked
6 cups (about 2½ pounds) tart apples; sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
½ cup granulated sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1. Preheat oven to 450ºF.
2. Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving ½-inch overhang.
3. In a large mixing bowl combine sliced apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork.
4. Bake in a preheated oven for 10 minutes.
5. Reduce heat to moderate, 350ºF.
6. Continue baking for 30 to 45 minutes or longer, or until apples are tender. Remove from oven.
7. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. Serve hot.
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.