Ingredients:
8 oz Cream cheese; softened
1/2 c Sugar
1 Egg; beaten
1/2 ts Salt
1 ts Vanilla
1 10″ unbaked pie shell
1 1/4 c Pecans; chopped
Topping:
3 Eggs
1 c Light corn syrup
1/4 c Sugar
1 ts Vanilla

Directions:
1. Cream together softened cheese, sugar, beaten egg, salt and vanilla. Spread over bottom of unbaked pie shell. 2. Sprinkle pecans evenly over cream cheese layer. Combine all topping ingredients and beat until smooth. Pour over pecan layer.
3. Bake 35-45 minutes at 375~ until pecan layer is golden brown. Cool on wire rack.
4. Serve slightly warm with whipped cream.

Ingredients:
3 Slightly beaten eggs
1 c Corn syrup
1 c Sugar
2 tbs Melted butter
1 ts Vanilla
1 1/2 c Pecans
1 Unbaked (9″) pastry shell

Directions:
1. In large bowl, stir eggs, syrup, sugar, butter & vanilla until well blended. Stir in pecans.
2. Pour into shell. Bake in 350 oven for 50-55 minutes or until knife inserted halfway between center & edge comes out clean. Cool.

Ingredients:
3/4 c Light corn syrup
3 Eggs
1 ts Vanilla extract
3/4 c Pecan halves
1 9 inch pie crust
Topping:
1/2 c Heavy whipping cream
2 tbs Coffee liqueur

Directions:
1. Beat the eggs slightly and add the corn syrup, vanilla and halves of pecans; blend well. Pour into unbaked pie shell.
2. Bake in a preheated 325-degree oven for 45 minutes. Cool on wire rack. To make the topping, mix the whipping cream and the liqueur. Beat until peaks form.
3. Serve immediately, placing some of the cream on each slice of pie.

Ingredients:
1 9 inch unbaked pie shell
4 large eggs
1 3/4 c sugar
3 oz unsweetened chocolate melted
3 oz melted margarine
1 t lemon juice

Directions:
1. Preheat oven to 350. Combine the eggs, sugar, chocolate, margarine and lemon juice and mix well. 2. Sprinkle the pecans into the bottom of the pie shell, the pour the filling over the pecans. bake approximately 25 minutes or until filling is set.

Ingredients:
1/2 c semi-sweet chocolate chips
1 unbaked 8-inch pie shell
2 eggs — lg
3/4 c dark corn syrup
1/2 c sugar
1/4 c butter or regular margarine
1/4 t salt
3/4 c pecan halves

Directions:
1. Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell.
2. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed.
3. Stir in the pecans and pour over the chocolate chips in the pie shell.
4.Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.

Ingredients:
8 oz Cream cheese, softened
1 Egg
1/3 c Sugar
1 ts Vanilla
1 Unbaked 9 inch pie shell
1 1/2 c Pecan halves
2 Slightly beaten eggs
1/4 c Sugar
2/3 c Light corn syrup
1/2 ts Vanilla

Directions:
Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well. Carefully pour over the pecans.

Bake at 375 degrees for 40 to 45 minutes or until done.

Ingredients:
1 9″ unbaked pastry shell
1 c Pecan pieces
6 oz Semisweet chocolate pieces
1/2 c Caramel ice-cream topping
8 oz Cream cheese, softened
8 oz Dairy sour cream
1/2 c Sugar
1 ts Vanilla
3 Eggs
Unsweetened cocoa powder, optional

Directions:
1. Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside.
2. 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.
3. Bake in a 350 degree F oven about 45 minutes or until center appears set. Cool on a wire rack. Cover and chill for at least 1 hour before serving.
4. Sift cocoa powder over pie, if desired. Makes 8 to 10 servings.

Ingredients:
1 9-inch baked pie shell
1 c Chopped pecans
20 Caramels; unwrapped
3 tb Whipping cream
1 1/4 c Powdered sugar
2 tb Powdered sugar
2 tb Butter
2 Bananas; sliced
3 tb Butter
1/2 ts Rum extract plus
2 tb Water
1 c Whipping cream
1 ts Vanilla

Directions:
1. Melt 2 Tbs. butter in a skillet, add pecans, cook on medium till golden brown, stirring constantly. Spoon pecans evenly over baked crust. Layer bananas over pecans. 2. In a small heavy pan combine caramels, 3 Tbs. butter & 3 Tbs. whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. 3. Remove from heat. Add rum extract; blend well. Beat in 1 1/4 cups powdered sugar until well blended. Immediately spread over banana slices. Cool at room temp. 1 1/2 hours to allow caramel to settle. In small bowl, beat 1 cup whipping cream, 2 Tbs. powdered sugar and 1 tsp. vanilla until stiff peaks form.
4. Spread over cooled filling. Frig. at least 2 hours. before serving.

Ingredients:
2/3 cup sugar
1/8 teaspoon salt
1 cup light corn syrup
4 ounces sweet cooking chocolate
3 tablespoons butter
3 eggs — beaten
1 teaspoon vanilla
1 cup pecans
1 unbaked pie shell

Directions:
1. Combine sugar, salt and syrup in saucepan.
2. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat.
3. Stir in chocolate and butter and stir until melted and smooth.
4. Cool. Gradually beat chocolate mixture into beaten eggs, stirring constantly.
5. Mix well. Add vanilla and pecans. Pour into pie shell.
6. Bake at 350F for 50 minutes.
7. Cool. May serve with ice cream.

Ingredients:
1/4 c Butter
1 c Sugar
3 ea Large eggs
1 c Light corn syrup
1/4 c Brandy
1 c Whole pecans
1 ea Unbaked 9-inch pie shell

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