Betty Carter’s Double Pecan Pie

• 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 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.

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Caramel Chocolate Pecan Pie

• 1 9-inch pie shell; unbaked
• 1 cup pecan pieces
• 1 6-ounce package semi-sweet chocolate pieces
• ½ cup caramel ice cream topping
• 1 8-ounce package cream cheese; softened
• 1 8-ounce carton dairy sour cream
• ½ cup granulated sugar
• 1 teaspoon vanilla
• 3 eggs
• Unsweetened cocoa powder; optional

1. Preheat oven to 350ºF.
2. Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside.
3. In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla; beat with an electric mixer on medium speed until smooth. Add eggs, beating on low speed just until combined. Pour over caramel topping in crust.
4. Bake in a preheated oven for about 45 minutes or until center appears set. Cool on a wire rack. Cover and chill for at least 1 hour before serving. Sift cocoa powder over pie, if desired.

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Chocolate Pecan Tart

• 1¼ cups chocolate wafer crumbs
• ⅓ cup unsalted butter; melted
• ½ cup unsalted butter; softened
• ¾ cups brown sugar; firmly packed
• 3 eggs
• 12 ounces semi-sweet chocolate chips
• 2 teaspoons instant coffee
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 1 cup pecan pieces
• Whipped Cream; sweetened
• Chocolate syrup
• Maraschino cherries with stems
• Mint sprigs

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine chocolate wafer crumbs and ⅓ cup melted butter; firmly press on bottom and sides of a 9-inch tart pan.
3. Bake in a preheated oven for 6 to 8 minutes.
4. Cream ½ cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust.
5. Bake in a preheated oven for 25 minutes. Remove from oven and cool completely on a rack.
6. Before serving, pipe sweetened Whipped Cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.

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Cranberry Honey Pecan Crunch Pie

• 1 9-inch pie shell; unbaked
• 2 cups cranberries; fresh or frozen
• 1 cup fresh orange juice
• ½ cup honey
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• ½ teaspoon orange extract
• ⅓ cup light brown sugar; firmly packed
• 3 tablespoons honey
• 3 tablespoons unsalted butter or margarine; room temperature
• 1¾ cups pecan halves

1. Preheat oven to 350ºF.
2. In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool.
3. Puree cranberry mixture in blender, return to saucepan. Combine cornstarch and water in small bowl. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell.
4. In medium saucepan, combine brown sugar, honey and butter; cook and stir 2 minutes or until mixture is smooth. Stir in pecan halves until well-coated.
5. Bake in a preheated oven for 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

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Eggnog Pie in Pecan Crust

• 2½ cups pecan pieces; ground
• ⅓ cup granulated sugar
• ¼ cup unsalted butter; melted
• 2 packages unflavored gelatin
• ¼ cup cold water
• 2 tablespoons brandy
• 6 egg yolks
• ½ cup granulated sugar
• 2 cups scalded milk
• 2 teaspoons vanilla extract
• ¼ cup dark rum
• 1 cup heavy cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Chocolate curls
• Raspberries

1. Preheat oven to 375ºF.
2. Butter 10-inch pie plate.
3. In medium bowl, combine pecans, sugar and melted butter. Mix well. Press firmly into pie plate. Cover and refrigerate 30 minutes while preheating oven
4. Bake crust about 15 to 20 minutes until lightly browned.
5. Meanwhile prepare eggnog filling. In a small bowl sprinkle gelatin over cold water and brandy and allow to soften. While that soaks, combine egg yolks and sugar in small mixer bowl and mix at high speed with electric mixer until mixture forms ribbons when beaters are lifted. Pour into large heavy saucepan and slowly stir in hot milk.
6. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon (and/or thermometer registers 172ºF). Do not boil. Remove from heat and stir in softened gelatin until dissolved. Stir in vanilla and rum.
7. Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. When it begins to set around the edges, remove from ice bath (do not allow to set completely).
8. In chilled bowl, beat cream to soft peaks and fold gradually into custard. If necessary, refrigerate filling a few minutes until it mounds when spooned. Pile filling into crust and refrigerate until set (about an hour).
9. Prepare topping. In chilled medium bowl, whip cream and confectioners sugar to stiff peaks and pile on top of pie. Garnish with chocolate curls and raspberries.

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Judy’s Chocolate Pecan Pie

• 1 9-inch pie shell; unbaked
• 1½ cups pecan halves
• 3 cups semi-sweet chocolate
• ¼ cup unsalted butter; or margarine
• 1 cup light corn syrup
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 3 eggs; lightly beaten

1. Preheat oven to 350ºF.
2. Place pecan halves in unbaked pastry shell; set aside.
3. Combine semi-sweet chocolate and butter in a medium saucepan; cook over low heat until chocolate and butter melt, stirring until mixture is smooth. Remove from heat.
4. Add corn syrup, sugar, vanilla, salt, and beaten eggs to chocolate mixture, mixing well. Pour mixture over pecans in pastry shell.
5. Bake in a preheated oven for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve pie warm, or let cool completely on a wire rack.

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Georgia Chocolate Pecan Pie

• 1 9-inch pie shell; unbaked
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 2 eggs; beaten
• 4 ounces unsalted butter; melted and cooled
• 1 cup pecan pieces
• 1 cup chocolate chips
• 1 teaspoon vanilla

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix sugar and flour. Add eggs, then butter. Add nuts, chocolate chips and vanilla. Pour all into pie shell.
3. Bake in a preheated oven for 30 minutes. Test with a toothpick in the center and bake longer if necessary. The pie should be somewhat chewy.

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Maple Pecan Pumpkin Pie

• 1 9-inch pie shell; unbaked
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ¼ cup raisins
• ¼ cup pecan halves
• 1 16-ounce can pumpkin pie filling
• 1 12-ounce can evaporated milk
• 1 teaspoon maple extract
• 2 eggs; slightly beaten
• 1 recipe Whipped Cream Maple Topping
• Pecan halves

1. Preheat oven to 425ºF
2. In large bowl, combine sugar, cinnamon, salt, raisins, pecans, pumpkin, evaporated milk, maple extract and beaten eggs. Blend well. Pour into pie shell.
3. Bake in a preheated oven for 15 minutes.
4. Reduce oven temp to 350ºF
5. Bake an additional 40 to 45 minutes or until knife inserted near center comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely.

Whipped Cream Maple Topping

• 1½ cups whipping cream
• ¼ cup powdered sugar
• ½ teaspoon maple extract

1. In small bowl, beat whipping cream until soft peaks form.
2. Add powdered sugar and maple extract; beat until stiff peaks form.
3. Spread over cooled pie. Garnish with pecan halves. Refrigerate until serving time

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Mom’s Classic Southern Pecan Pie

• 1 9-inch pie shell; unbaked
• 1 cup Fruit Sweetener
• 1 envelope plain gelatin
• ⅓ cup unsweetened applesauce
• 3 tablespoons water
• 2 tablespoons cornstarch
• 3 eggs
• 2 teaspoons vanilla
• 2 tablespoons very strong coffee or espresso
• 24pecan halves

1. Preheat oven to 375ºF.
2. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
3. In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
4. Bake in a preheated oven for 30 to 40 minutes (until custard is set). Cool slightly before cutting.

Fruit Sweetener

• ½ cup frozen apple juice concentrate
• ½ cup granulated fructose

1. In a small mixing bowl mix apple juice and fructose together.

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Newbest Pecan Pie

• 2 cups pecan pieces; toasted
• 1½ cups unsalted butter
• 6 ounces semi-sweet chocolate bits
• 1 cup light brown sugar; firmly packed
• 3 tablespoons all-purpose flour
• 5 each eggs
• ¾ cups Karo Light Corn Syrup
• 2 tablespoons Kahlua liqueur
• 2 tablespoons molasses
• 1½ teaspoons vanilla
• ½ teaspoon sea salt

1. Preheat oven to 350ºF.
2. Pre-bake your pie crust first for 12 min at 375 deg. Remove from oven, cool a bit, and pour ingredients into pie shell.
3. Reduce oven temperature to 350ºF.
4. In a large mixing bowl cream together the unsalted butter, brown sugar, and eggs (one at a time). Add in the corn syrup, molasses, Kahlua, vanilla and salt and mix well. Mix together chocolate, flour, and pecans and add to the rest of the ingredients.
5. Bake in a preheated oven for approximately 1 hour. Cool.

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