Pecan Valley Pecans

3 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter; cooled
1 pinch sea salt
1 large egg

1. In a large bowl, combine the sugar, cooled butter and salt.
2. Add flour 1 cup at a time and mix.
3. Add 1 egg and mix well but do not overwork.
4. Divide the dough mixture into two portions two-thirds and one-third parts of the dough. Let the dough rest in a refrigerator for at least 2 hours, overnight if possible. Roll out the ⅔ portion of dough until its 13 inches in diameter. Place this layer in a buttered 10-inch pie plate. Leave any excess dough hanging over the edge of the plate. Place this dough in the refrigerator. Roll out the ⅓ portion of dough until its 11 inches in diameter. Refrigerate on waxed paper.

Yield: 1 10-inch pastry shell

2 cups flour
⅓ pound butter, at room temperature
2 egg yolks
2 tablespoons sugar
Grated rind of 1 lemon
Pinch of salt

1. Put the flour in a mixing bowl, make a well in the center and add the remaining ingredients.
2. Mix the center ingredients with the fingers of one hand or a pastry blender until blended. Quickly work in the flour. Add a small amount of ice water if neces­sary to moisten the dough so it can be gathered into a ball.
3. Wrap the dough in wax paper and chill 1 hour. Roll out the pastry, fit it into the plates and bake on the bottom shelf of a preheated 450ºF oven until brown, about 15 minutes.

Yield: 6 tart shells, or 2 9-inch pie shells

1 9-inch pie shell; unbaked
1 cup cooked sweet potatoes
3 eggs
½ cup dark brown sugar; firmly packed
4 tablespoons unsalted butter
¾ cups half and half
½ teaspoon ginger
¼ teaspoon cinnamon
½ teaspoon sea salt
½ cup Pecan Valley Pecan Pieces
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 tablespoons brown sugar; firmly packed
Whipped Cream

1. Preheat oven to 350ºF.
2. Put the sweet potatoes through a vegetable ricer. Set aside.
3. Beat the eggs with the brown sugar, and butter until smooth and light.
Beat in the half and half, the sweet potatoes, ginger, cinnamon, salt and the pecans. Turn into the pastry shell.
4. Make the topping by beating 4 tablespoons butter, 4 tablespoons flour and 4 tablespoons brown sugar together. Sprinkle over pie filling.
5. Bake until the top is golden brown and the pie firm, about 40 minutes (a skewer inserted in the center of the pie should emerge clean.) Serve with slightly sweetened Whipped Cream.

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.