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.

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.

1¾ cups all-purpose flour
¼ cup granulated sugar
½ cup salted butter; chilled
2 large egg yolks
3 tablespoons ice water
1 cup dark corn syrup
½ cup plus 3 tablespoons salted butter
1 cup granulated sugar
2 tablespoons maple syrup
¼ teaspoon sea salt
2 large eggs; lightly beaten
1 teaspoon pure vanilla extract
2½ cups Pecan Valley Pecan Pieces
Whipped Cream

1. Preheat oven to 300ºF.
2. Using food processor fitted with metal blade. Combine flour, sugar and butter. Process until dough resembles coarse meal. Add egg yolks and water. Process until a ball begins to form. Shape dough into a disk. Wrap tightly in plastic wrap and chill in refrigerator 1 hour or until firm.
3. Combine corn syrup, butter, sugar, maple syrup, and salt in double broiler. Bring to a boil over medium heat and stir often. Then remove cookies to a wire rack and cool to room temperature. From heat and cool to room temperature. Once cool, add eggs and vanilla. Stir until smooth. Set syrup aside until ready to use.
4. Spray vegetable oil cooking spray on 8 to 9-inch tart pan with removable bottom. On floured board using floured rolling pin, roll out dough to 10-inch circle, ¼ inch thick. Place pastry in pan. Lightly press into bottom and sides. Roll off excess dough from top edge with a rolling pin.
5. Fill pastry shell with pecans. Pour filling over nuts.
6. Bake in a preheated oven for 90 minutes or until golden brown. Let pie cool, and then remove sides of pan.
7. Serve sliced with Whipped Cream garnish.

1 9-inch pie shell; unbaked
½ cup butterscotch chips
1 cup Pecan Valley Pecan Pieces
¼ cup unsalted butter; melted
½ cup granulated sugar
½ cup white corn syrup
2 eggs

1. Preheat oven to 350ºF.
2. Scatter butterscotch chips and pecan pieces into pie shell.
3. Beat together butter, sugar, corn syrup and eggs in a medium sized bowl.
4. Pour over nuts and butterscotch chips.
5. Bake in a preheated oven for 45 to 50 minutes or until golden brown. If pie browns too quickly, cover with aluminum foil after 20 minutes.
6. Cool completely on wire rack.

1 9-inch pie shell; unbaked
8 ounces cream cheese; softened
1 egg
⅓ cup granulated sugar
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Halves
2 eggs; slightly beaten
¼ cup granulated sugar
⅔ cups light corn syrup
½ teaspoon vanilla

1. Preheat oven to 375ºF.
2. In a large mixing bowl combine cream cheese, egg, ⅓ cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell.
3. Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well. Carefully pour over the pecans.
4. Bake in a preheated oven for 40 to 45 minutes or until done.