Pecan Valley Pecans

1 9-inch pie shell; unbaked
3 eggs
1 cup granulated sugar
⅔ cups Karo Dark Corn Syrup
2 tablespoons unsalted butter; melted
1 teaspoon vanilla extract
⅛ teaspoon sea salt
3 tablespoons Armagnac or other brandy
1½ cups Pecan Valley Pecan Halves

1. Preheat oven to 400ºF.
2. In a glass mixing bowl beat the eggs, blending in the granulated sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower the oven temperature to 350ºF
5. Continue baking for an additional 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.

Serves 6 to 8.

1⅓ cups vanilla wafer crumbs
¼ cup sugar
5 tablespoons butter, melted

1. Preheat oven to 400ºF.
2. Combine the crumbs with the sugar and melted butter and mix thoroughly.
3. Press the mixture firmly against the sides and bottom of a 9-inch pie plate, using the back of a spoon.
4. Bake 5 minutes and cool.

Yield: 1 9-inch pie crust

1 9-inch pie shell; unbaked
1 16-ounce bottle Karo Dark Corn Syrup
1 to 2 cups water (for heating syrup)
6 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1½ cups Pecan Valley Pecan Halves
2 tablespoons margarine

1. Preheat oven to 325ºF.
2. Remove cap from bottle of syrup and heat in a small saucepan of water.
3. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put ¾ cups pecans into each pie. Dot 1 tablespoon of margarine on top of each. Place pie pans on jelly roll pans and place in oven.
4. Bake in a preheated oven for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator.

1 9-inch pie shell; unbaked
1½ cups granulated sugar
3 eggs
1½ cups Pecan Valley Pecan Pieces
1½ teaspoons vanilla
¾ cups all-purpose flour
1½ sticks of unsalted butter
1½ cups chocolate chips

1. Preheat oven to 325ºF.
2. In a large mixing bowl mix sugar and flour well with fork. Add eggs and melted butter and blend together.
3. Add coarsely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell.
4. Bake in a preheated oven for 40 to 45 minutes.

1 9-inch pie shell; unbaked
1 cup granulated sugar
½ cup Karo Dark Corn Syrup
¼ cup unsalted butter, melted
3 eggs, well beaten
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. In a large mixing bowl combine sugar, corn syrup, and melted butter. Add beaten eggs and pecans to sugar mixture. Mix thoroughly. Pour mixture into pie shell.
3. Bake in a preheated oven for 45 to 50 minutes cool on rack.

1 9-inch pie shell; unbaked
1½ cups pumpkin pie filling
½ cup Pecan Valley Pecan Halves; toasted
4 eggs
¾ cups granulated sugar
¼ cup rum
1 teaspoon ground ginger
½ teaspoon ground cloves
1½ cups whipping cream

1. Preheat oven to 425ºF.
2. Combine pumpkin and pecans in bowl of a food processor; process until smooth and well blended. Scrape pumpkin mixture into bowl. Beat in eggs. Add sugar, rum, cinnamon, ginger and cloves; blend well. Add cream; stir until completely mixed. Pour pumpkin mixture into pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce heat to 300ºF bake about 40 minutes longer until a knife inserted slightly off center comes out clean.
5. Serve warm or at room temperature.

1 9-inch pie shell; unbaked
4 eggs; beaten
1 cup light corn syrup
⅔ cups granulated sugar
3 tablespoons unsalted butter; melted
1 tablespoon vanilla
1 tablespoon almond extract (or to taste)
1 tablespoon chocolate extract
6 ounces white chocolate; melted
1 cup Pecan Valley Pecan Halves
1 cup sliced or slivered almonds

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine beaten eggs, corn syrup, sugar, melted butter, vanilla, almond extract, chocolate extract and melted white chocolate. Beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell.
3. Bake in a preheated oven for 50 to 55 minutes.