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.

2 cups Pecan Valley Pecan Pieces; finely chopped
¼ cup granulated sugar
¼ cup margarine; melted
1 14-ounce package Kraft caramels
¼ cup milk
1 cup Pecan Valley Pecan Pieces
1 package (8 squares) semi-sweet chocolate
⅓ cup milk
1⅜ cups powdered sugar
½ teaspoon vanilla
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix pecans, sugar, and margarine. Press onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool.
3. Melt caramels with ¼ cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, ⅓ cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling spreading to edges of pie. Refrigerate. Serve with sweetened Whipped Cream if desired.