Pecan Valley Pecans

1 9-inch pie shell; unbaked
3 eggs
¼ cup unsalted butter
1 cup Karo Light Corn Syrup
1 dash of sea salt
1 cup Pecan Valley Pecan Pieces
Whipped Cream

1. Preheat oven to 375ºF.
2. Sprinkle pecan pieces evenly over bottom of pie crust.
1. In a large mixing bowl mix eggs, butter, corn syrup, salt, and pecans until smooth. Pour into pie crust.
2. Bake in a preheated oven for 1 hour or until filling is almost set. If pie begins to brown too quickly before filling is set, place piece of aluminum foil over pie to retard further browning. (It should jiggle a little.) Cool completely before cutting.
3. Serve with generous amounts of Whipped Cream.

1 9-inch pie shell; unbaked
3 eggs; slightly beaten
1 dash sea salt
1 cup granulated sugar
1 teaspoons all-purpose flour; heaping
2 teaspoons cornmeal
½ cup Karo Light Corn Syrup
½ cup Karo Dark Corn Syrup
½ cup unsalted butter/margarine; melted
1 pinch sea salt
1 teaspoon vanilla extract
1 teaspoon butternut extract
1½ cups Pecan Valley Pecan Pieces
Whipped cream

1. Preheat oven to 350ºF.
2. Sprinkle pecan pieces evenly over bottom of pie crust.
3. In a large mixing bowl mix beaten eggs, salt, sugar, flour, cornmeal, Light and Dark Corn Syrup, melted butter until smooth. Pour into pie crust.
4. Bake in a preheated oven for 1 hour or until filling is almost set. If pie begins to brown too quickly before filling is set, place piece of aluminum foil over pie to retard further browning. (It should jiggle a little.) Cool completely before cutting.
5. Serve with generous amounts of whipped cream.

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

1 9-inch pie shell; unbaked
3 egg; slightly beaten
1 16-ounce can pumpkin pie filling
¾ cups brown sugar; firmly packed
1½ cups half and half
3 tablespoons bourbon
1 teaspoon ground cinnamon
½ teaspoon ginger powder
¼ teaspoon sea salt
2 tablespoons unsalted butter
Brandy Pecan Sauce

1. Preheat oven to 425ºF.
2. In a large mixing bowl combine eggs, pumpkin, ¾ cups sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce heat to 350ºF.
5. Bake an additional 45 minutes or until set. Set aside to cool.
6. Spoon Brandy Pecan Sauce over the pie. Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over pie. Serve pie when flames die down.

Brandy Pecan Sauce
¼ cup brown sugar; firmly packed
1 cup Pecan Valley Pecan Halves
¼ cup bourbon; divided

1. Combine butter and ¼ cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved.
2. Add pecans and 2 tablespoons bourbon, stirring to coat.
3. Spoon mixture over pie.

1 9-inch pie shell; unbaked
¼ cup unsalted butter
1 cup granulated sugar
3 large eggs
1 cup light corn syrup
¼ cup brandy
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended.
3. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans.
4. Bake in a preheated oven for 45 to 50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack.

Brazil nuts
2 tablespoons sugar

1. Using a food processor, chop enough Brazil nuts to make 1 cup.
2. Blend the ground nuts with the sugar. Using the back of a tablespoon or the fingers, press the mixture against the bottom and sides of a 9-inch pie plate.
3. Bake the shell in a preheated 400ºF oven until light brown, about 8 minutes. Cool.

Yield: 1 9-inch pie crust

1 9-inch pie shell; unbaked
⅔ cups granulated sugar
⅛ teaspoon sea salt
1 cup light corn syrup
4 ounces sweet cooking chocolate
3 tablespoons unsalted butter
3 eggs; beaten
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces
Vanilla Ice Cream

1. Preheat oven to 350ºF.
2. Combine sugar, salt and syrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in chocolate and butter and stir until melted and smooth. Cool.
3. In a large mixing bowl gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie shell.
4. Bake in a preheated oven for 50 minutes. Cool. May serve with Ice Cream.

1 10-inch pie shell; unbaked
1 large butternut squash
½ cup dark brown sugar; firmly packed
3 tablespoons maple syrup
2 eggs
¼ cup heavy cream
2 teaspoons vanilla extract
¼ teaspoon sea salt
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon grated nutmeg
3 eggs
½ cup brown sugar; firmly packed
1 cup light corn syrup
5 tablespoons unsalted butter; melted
¼ teaspoon salt
1 cup Pecan Valley Pecan Pieces; toasted
Whipped Cream

1. Bake squash at 350ºF until soft. Peel, seed, puree, and measure out 1½ cups. Set aside
2. In a large mixing bowl whisk butternut squash, brown sugar, maple syrup, eggs, cream, vanilla extract, salt, cinnamon, cloves and nutmeg together until the sugar dissolves. Pour butternut mixture into an unbaked, 10-inch pie shell that has been brushed with egg white.
3. Bake in a preheated oven for 25 minutes.
4. Meanwhile make the second part of the filling. bowl whisk all the part two ingredients eggs, brown sugar, corn syrup, melted butter, and salt together. Set aside.
5. When the butternut filling is set, sprinkle evenly with pecan pieces. Gently pour the second filling over the nuts.
6. Return pie to the oven, and bake at 325ºF for 40 to 45 minutes, or until just set. Cool to room temperature and serve with lightly sweetened Whipped Cream.

½ cup unsalted butter
1 cup all-purpose flour
¼ cup granulated sugar
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. Blend together butter, flour and granulated sugar until the mixture is crumbly. Stir in pecans. Press the mixture into a 9-inch pie plate.
3. Bake in a preheated oven for 12 to 15 minutes.

½ cup unsalted butter
1 cup all-purpose flour
¼ cup granulated sugar
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. Blend together butter, flour and granulated sugar until the mixture is crumbly. Stir in pecans. Press the mixture into a 9-inch pie plate.
3. Bake in a preheated oven for 12 to 15 minutes.

Yield: 1 9-inch pie shell