2 8-inch pie shells; unbaked
3 eggs
⅔ cups granulated sugar
¾ cups dark syrup
⅛ teaspoon sea salt
3 tablespoons unsalted butter, melted
2 cups Pecan Valley Pecan Pieces

1. Preheat oven to 400ºF.
2. In a large mixing bowl beat eggs until blended, add sugar, syrup, salt, and beat thoroughly. Stir in butter.
3. Put 1 cup of pecans in each pie shell. Pour liquid mixture equally over each.
4. Place pies on a cookie sheet on middle rack of oven, bake for 10 minutes.
5. Lower oven temperature to 300ºF.
6. Continue to bake about 30 minutes until filling is firm.

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.