Ingredients:
3 large eggs
250 ml (1 cup) packed brown sugar
250 ml (1 cup) corn syrup
1 tsp. vanilla
250 ml (1 cup) coarsely chopped Pecan nuts
A pinch of salt
Pie pastry for a single-crust pie

Directions:
1. Beat the eggs until frothy. Add the other ingredients.
2. Pour the mixture in the unbaked pie shell and bake in a preheated 350° F. (180°C.) oven for 40-45 minutes.

Ingredients:
PIE SHELL
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch dice
1/4 cup plus 1 tablespoon ice water
FILLING
1 1/2 cups pecan halves (51/2 ounces)
1 1/2 sticks cold unsalted butter
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons whole milk
2 tablespoons all-purpose flour
1/2 vanilla bean, split, seeds scraped
1/2 teaspoon salt
4 large eggs
Unsweetened whipped cream or vanilla ice cream, for serving

Directions:
1. Make the pie shell: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry is evenly moistened. Turn it out onto a work surface and knead 2 or 3 times, just until it comes together. Form the pastry into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
2. Preheat the oven to 350°. On a lightly floured surface, roll out the pastry 1/8 inch thick; transfer into a deep 10-inch glass pie plate and trim the overhang to 1/2 inch. Fold the edge of the pastry under and crimp the edges. Prick the bottom with a fork in a few places. Freeze for 30 minutes.
3. Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, or until lightly browned around the edge. Remove the paper and weights and bake the shell for 15 minutes longer, or until it is lightly golden. Leave the oven on.
4. Meanwhile, make the filling: In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.
5. In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla seeds and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.
6. In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Spread the toasted pecans in the bottom of the pie shell and pour the filling on top. Bake for about 45 minutes, or until the center is just barely set and the crust is golden brown. Transfer the pie to a rack to cool completely. Serve with unsweetened whipped cream or vanilla ice cream.

Ingredients:
Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions:
1. Line a 9-in. pie plate with pastry; trim and flute edges.
2. In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
3. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning.
4. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.

Ingredients:
3 large eggs, lightly beaten
1/2 cup Sugar Blend for Baking
1 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell

Directions:
1. Preheat oven to 350 degrees F.
2. Combine eggs, Sugar Blend for Baking, corn syrup, butter and vanilla, mixing well; stir in pecan halves. Pour filling into pastry shell.
3. Bake for 50 minutes or until filling is set or until a knife inserted near center comes out clean.
4. Cool on a wire rack. Serve warm.

Yield: 8 servings

Ingredients:
Crust
2 1/2 cups all-purpose flour
1/2 cup pecan pieces
1 teaspoon salt
1 tablespoon sugar
1 cup non-hydrogenated vegetable shortening
Filling
1 (16-ounce) package extra-firm lite silken tofu, drained
1 (15-ounce) can pumpkin purée
1/2 cup sugar
1/4 cup plus 2 tablespoons maple syrup, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves, divided
Non-dairy topping (optional)

Directions:
1. For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.
2. When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)
3. Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.
4. Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.
5. Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.

Ingredients:
For the crust:
1 1/2 cups unsifted unbleached all-purpose flour
1/2 cup sugar
1/2 cup pecans
1/2 cup (1 stick) butter, chilled and cut into pieces
1 large egg yolk
1 tablespoon vanilla extract
For the pecan filling:
1/4 cup (1/2 stick) butter, melted
2 teaspoons unsifted unbleached all-purpose flour
3 large eggs
1 cup light corn syrup
1 1/2 tablespoons heavy cream
1 tablespoon vanilla extract
1/3 cup sugar

Directions:
1. Heat oven to 400 degrees F. Prepare Crust: In food processor fitted with chopping blade, combine flour, sugar, and pecans. Add butter, egg yolk, and vanilla. Process until it resembles coarse crumbs. Press into bottom and sides of 9-inch round springform pan. Bake 7 to 8 minutes or until golden brown. Remove to wire rack and cool before pouring in filling.
2. Reduce oven temperature to 350 degrees F. Prepare Filling: In large bowl, with hand mixer, combine butter and sugar. Slowly add flour until completely mixed. Add eggs, one at a time, beating at low speed, making sure not to over mix. Add corn syrup, heavy cream, and vanilla extract, mixing to combine completely.
3. Place pecan halves in bottom of baked crust. Slowly pour in batter. Bake 45 to 50 minutes or until set.
4. Transfer to wire rack and let cool 10 minutes. Remove side of springform pan. Serve warm with a dollop of whipped cream, if desired.

Ingredients:
Crust:
1 1/4 cups (200 grams) all-purpose flour
1/3 cup (75 grams) firmly packed golden brown sugar
1/4 teaspoon salt
1/2 cup (125 grams) cold unsalted butter, cut into 3/4-inch pieces
Filling:
6 tablespoons (90 grams) unsalted butter
1/3 cup (105 grams) pure maple syrup
2/3 cup (155 grams) firmly packed golden brown sugar
1/3 cup heavy cream
2 cups (8 ounces/250 grams) coarsely chopped pecans

Directions:
1. Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, letting the foil extend up the sides and over the edges. Butter the foil, or spray it with nonstick spray.
2. For the Crust: In a food processor or by hand, combine the flour, brown sugar and salt. Add the butter and pulse (or use a pastry blender) until the mixture forms pea-sized, coarse crumbs. Press the crumbs into the bottom of the pan, and bake until the edges are lightly browned and the top feels firm, 12-17 minutes. Set aside.
3. For the Filling: In a small saucepan over medium heat, combine the butter, maple syrup and brown sugar. Stir together until the butter melts and the brown sugar dissolves. Bring to a boil, and boil for 1 minute. Remove from the heat, and immediately stir in cream. Stir in pecans. Pour the hot filling over the partially baked crust, spreading it to the edges with an icing spatula or wooden spoon.
4. Bake until the filling is set when you give the pan a gentle shake, 22-25 minutes. Transfer to a wire rack to cool until firm, about 1 1/2 hours.
5. Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. Store in an airtight container at room temperature for up to 3 days.

Ingredients:
3 Tablespoons butter
3 eggs slightly beaten
1 cup dark corn syrup
1/4 cup brown sugar, packed
1-1/2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1-1/4 cup pecans, halved
1 (9 inch) pie shell, baked

Directions:
Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir in remaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for 20 minutes on 50% power, or until pie is almost set in center.

Ingredients:
1/4 cup Butter, softened
1/2 cup Pecan Halves
2/3 cup Brown Sugar
Pastry for 2 crust pie
6 cups sliced Baking Apples
1/2 cup Sugar
2 tablespoons Fresh Lemon Juice
1 tablespoon All-Purpose Flour
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Salt

Directions:
1. Preheat oven to 450 F.
2. Spread butter on bottom and sides of glass pie plate. Arrange pecans on bottom and sides or pie plate.
3. Sprinkle brown sugar over top of pecans and press to hold pecans in place.
4. Roll out bottom crust. Allow for enough dough to over hang pie plate ½”. Place crust in pie plate over sugar and pecans.
5. In a medium-mixing bowl, combine apples, sugar, lemon juice, flour, cinnamon, nutmeg, and salt.
6. Pour apple filling into piecrust.
7. Roll out top crust. Place over apple pie filling and seal edges with bottom crust.
8. Prick top crust with fork.
9. Bake 10 minutes, then lower oven to 350 F and bake additional 40-45 minutes.
10. Remove from oven.
11. When pie filling stops bubbling, place serving plate over pie and invert.
12. Carefully remove pie pan.
13. Serve warm.

Ingredients:
1 cup Corn Syrup with Real Brown Sugar
3 Eggs
1 cup Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Butter, melted
1 1/4 cups Pecans
1 unbaked 9 inch Deep Dish Pie Crust

Directions:
1. Preheat oven to 350 F.
2. Mix corn syrup, eggs, sugar, vanilla, and butter together. Stir until well combined.
3. Fold in pecans.
4. Pour into pie crust.
5. Bake for 50-60 minutes.