Ingredients:
1/2 cup chopped pecans
vegetable oil cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6 ounce) ready-made chocolate crumb pie crusts
2 tablespoons light chocolate syrup

Directions:
1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
3. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon
1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
3. To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, chopped pecans and bourbon. Mix well. Spoon mixture into unbaked pie shell.
4. Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
5. To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves – about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
6. Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

Ingredients:
1 baked pie shell, not graham cracker
2 (12 ounce) jars caramel ice cream topping
1 lb chopped pecans
4 cups chocolate mousse mix
2 cups whipped cream
8 ounces cream cheese, mixed with 1/2 cup granulated sugar

Directions:
1. Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Then the mousse. Then the whipped cream.
2. Garnish and refrigerate before serving for at least 2 hours.

Ingredients:
4 eggs, slightly beaten
1 cup dark corn syrup
1 pinch salt
1/3 cup sugar
1 tablespoon lemon juice or vinegar
4 tablespoons butter, melted
2 teaspoons vanilla
2/3 cup pecan halves
1 (9 inch) pie shells, unbaked

Directions:
1. Preheat oven to 325°-350°F.
2. Mix together the first seven ingredients.
3. Stir in pecan halves.
4. Pour the mixture into an unbaked pie shell Bake 35-40 minutes.

Ingredients:
Crust
2 cups flour
1 cup butter
6 ounces cream cheese
Filling
1 1/2 cups brown sugar
2 teaspoons butter
2 eggs
1 1/2 teaspoons salt
1 teaspoon vanilla
2 cups pecans, chopped

Directions:
1. Mix crust ingredients together and press into tart tins.
2. Mix filling ingredients together and spoon into tart shells.
3. Bake 25 minutes at 350 degrees Fahrenheit.

Ingredients:
1 unbaked 9-inch pie crust
3/4 cup light corn syrup
1/2 cup creamy peanut butter
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup pecans, coarsely chopped
1/2 cup peanuts, coarsely chopped

Directions:
1. Heat oven to 350.
2. In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla extract, then stir in pecans and peanuts. Pour into crust.
3. Bake for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature.

Ingredients:
1-1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups chopped fresh strawberries
1 cup chopped pecans
Pastry for double-crust pie (9 inches)
1 to 2 tablespoons butter

Directions:
In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently.
Line pie plate with bottom crust. Add filling; dot with butter. Bake at 375° for 50-55 minutes or until crust is golden brown. Yield: 6-8 servings.

Ingredients:
Ice Cream:
4 cups 2% reduced-fat milk
1 cup half-and-half
1 1/4 cups granulated sugar
4 large egg yolks
Filling:
3/4 cup brown sugar corn syrup
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup half-and-half
1/2 cup 2% reduced-fat milk
2 large egg yolks
3 tablespoons chopped pecans, toasted
2 tablespoons butter, softened
1 teaspoon vanilla extract
Garnish:
1/2 (15-ounce) package refrigerated pie dough (optional)
Cooking spray (optional)

Directions:
1. To prepare ice cream, combine 4 cups milk and 1 cup half-and-half in a large, heavy saucepan; bring to a boil.
2. Combine granulated sugar and 4 egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160°, stirring constantly with a whisk. Remove from heat. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions.
3. To prepare filling, combine corn syrup, brown sugar, cornstarch, and salt in a medium, heavy saucepan, stirring well with a whisk.
4. Combine 1 cup half-and-half, 1/2 cup milk, and 2 egg yolks, stirring well. Add milk mixture to sugar mixture; stir well with a whisk. Place pan over low heat; cook 12 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in pecans, butter, and vanilla. Transfer filling to a bowl. Place plastic wrap directly over filling; chill.
5. Spoon ice cream into a freezer-safe container; gently fold filling into ice cream. Cover and freeze 1 hour or until ice cream is firm.
6. Preheat oven to 350°.
7. To prepare garnish, place dough on a large cutting board or work surface. Cut 14 stars with a (1-inch) star-shaped cookie cutter. Place stars on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until browned. Serve with ice cream, if desired.

Ingredients:
1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened
FILLING:
1-3/4 c. skim milk
1/4 c. unsweetened apple juice
concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

Directions:
To make Crust:
1. Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make
Filling:
1. In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes).
2. Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth.
3. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer.
4. Whisk cooled filling and pour evenly over bananas.
5. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12.

Ingredients:
2 cups peaches (sliced and peeled)
3 tablespoons peach preserves (I used apricot)
1/4 cup sugar
1/4 cup maple sugar
1/2 cup sour cream
2 egg yolks
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 pie crust
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup brown sugar
1/4 cup maple sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
1/4 cup butter (melted)

Directions:
1. Mix the peaches and preserves and place them into the pie crust.
2. Mix the sugar, sour cream, egg yolks, flour and vanilla and pour over the peaches.
3. Bake in a preheated 425F oven for 30 minutes.
4. Mix the flours, sugars, pecans, cinnamon and butter until it forms crumbs.
5. Sprinkle the crumbs over the pie.
6. Bake in a preheated 425F oven until the top is golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.