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.

Ingredients:
Pecan Crust:
1 cup pecans
1⁄3 cup sugar
11⁄2 cups flour
6 ounces butter
Pinch salt
2 egg yolks
3 tablespoons cream
1 12-ounce can dulce de leche (available in Hispanic food markets)
8 ounces toasted pecans
Pumpkin Filling:
1 pound canned pumpkin
2 large eggs
3⁄4 cup sugar
Pinch salt
1 teaspoon cinnamon
1 teaspoon ginger
1⁄2 teaspoon cloves
12 ounces evaporated milk

Directions:
Pulse the pecans and sugar in a food processor until fine. Add flour, butter, and salt and continue to pulse until butter is in small pieces. Mix in egg yolks and cream. Flatten the dough by hand and refrigerate for an hour. Roll and place in a greased pie pan. The dough is crumbly, so it may need patching—just press scraps into the broken areas. Refrigerate another hour. Line crust with parchment and fill with pie weights. Bake 20 minutes at 350 degrees. Take out parchment and pie weights and bake 5 to 10 minutes. Let cool to room temperature before filling. Pour one can dulce de leche into bottom of crust. Sprinkle toasted pecans over dulce de leche.

Whisk ingredients as you add them to a large bowl in order. Pour into the crust. Bake 40 to 50 minutes at 350 degrees. Let cool to room temperature before serving.

Ingredients:
Pastry
1 1/2 cups flour
3/4 teaspoon salt
1/2 cup chilled vegetable shortening
3 to 6 tablespoons ice water
Filling
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
6 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon vanilla extract
1 cup pecan halves

Directions:
To make the crust: Sift the flour and salt together into a mixing bowl. Use a pastry blender or 2 knives to cut the vegetable shortening into the flour until the mixture resembles coarse meal.

Sprinkle on the ice water a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, then squeezing it together. Form the dough into a ball. Roll it on a lightly floured surface or pastry cloth and fit it into the bottom of a pie pan. Chill it while you are making the filling.

To make the pie: Preheat the oven to 375 degrees F. Place the oven rack in the lower part of the oven.

Combine eggs, sugar, salt, butter, corn syrup and vanilla extract. Mix thoroughly. Fold in the pecans. Spoon the filling into the pie shell. Place the pie pan on the lower rack of the oven and bake until the bottom crust is golden brown and the center of the pie seems well-set when the pie is shaken, 45 to 50 minutes. The pie will rise a bit in the center when it is done. Cool, and serve.

Serves 8.

Ingredients:
1/2 cup sugar
1/4 cup (half stick) melted butter or margarine
1 cup oats
1 cup corn syrup
1/4 teaspoon cinnamon
2 fresh eggs
9-10″ unbaked pie shell

Directions:
1. Mix ingredients and pour into unbaked pie shell.
2. Bake 45 minutes at 350 °F, until center is firm; knife inserted in center comes out clean.
3. Cool. Cut into 8 wedges for serving. Is best served warm.

Ingredients:
1 package mini pie shells or 1 pie shell.
1/4 cup (1/2 stick) unsalted butter.
2 oz. unsweetened chocolate.
3 large eggs.
1 cup sugar.
3/4 cup dark corn syrup.
1/2 tsp. pure vanilla extract.
3 tbsp bourbon.
1/4 tsp. kosher salt.
1 1/2 cups pecan halves.

Directions:
Preheat oven to 350°F.
Melt butter and chocolate in a small saucepan over medium-low heat. Remove from heat and let cool.
Beat eggs in a large mixing bowl until frothy and blend in sugar. Stir in syrup, vanilla, bourbon, salt and melted butter. Mix until well blended.
Arrange pecans on bottom of mini pie shells and carefully pour egg mixture over them. Bake until filling is set and slightly puffy, about 35 minutes.
Test doneness by inserting a thin knife in the center of each pie. If blade comes out clean, the pie is done.
Transfer to rack and allow to cool completely before serving.

Ingredients:
Pastry for Single-Crust Pie (recipe follows)
3 eggs
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan or walnut pieces
Whipped cream (optional)
Toasted flaked coconut (optional)

Directions:
1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1- 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges until 12 inches in diameter. Continue as directed in Step 1.

Ingredients
2 cups (500 mL) Milk
Grated zest of 3 lemons
1/2 cup + 2 tbsp (155 mL) granulated sugar, divided
1/3 cup (75 mL) cornstarch
3 eggs
1/4 cup (50 mL) freshly squeezed lemon juice
1 tsp (5 mL) vanilla
1 cup (250 mL) pecan halves
1 tsp (5 mL) water
One 9-inch (23 cm) graham cracker or shortbread crumb pie crust

Directions:
1. In a saucepan, heat Milk and lemon zest over medium heat until steaming; remove from heat. In a bowl, whisk together 1/2 cup (125 mL) sugar and cornstarch; whisk in eggs. Gradually whisk hot Milk mixture into egg mixture in a thin, steady stream.
2. Return to saucepan; cook over medium heat, whisking constantly, for about 8 min or until thickened to pudding consistency. Transfer to a clean, shallow bowl; stir in lemon juice and vanilla. Place plastic wrap directly on the surface and let cool. Refrigerate until chilled, at least 3 hours or for up to 2 days.
3. In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4 to 7 min or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tbsp (30 mL) sugar and water to pan. Cook, stirring constantly, until sugar is melted and starting to brown. Add 3/4 of the pecans back to skillet; remove from heat and stir until pecans are glazed. Transfer to a baking sheet and spread in a single layer. Let cool. Finely chop the unglazed pecans; sprinkle in bottom of pie crust.
4. Set glazed nuts aside.
5. Up to 8 hours before serving, spread chilled lemon filling in pie crust over chopped pecans, smoothing top. Cover and refrigerate. Just before serving, arrange glazed pecans, rounded side up, on top of filling.

Ingredients
3 sweet potatoes, cooked and mashed
1 tbsp. unsalted butter
2 eggs
1 c. evaporated milk
3/4 c. light brown sugar
1/2 c. dark corn syrup
1 tsp. vanilla extract
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg (I like to grind it fresh)
1/2 tsp. salt
1 c. coarsely chopped pecans
Topping:
1 pt. whipping cream
3 tbsp. confectioners’ sugar

Directions:
Crust:
Use your favorite recipe or a ready-made crust. Place crust in lightly greased pie tin.
Filling:
Whisk together 1 c. of sweet potatoes and 1 tbsp. butter.
In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well. Pour this combined mixture into the pie crust. Sprinkle 1 c. chopped pecans evenly over the top (they may sink into the mixture, that’s OK).
Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
To make topping:
Whip cream until soft peaks form, then add confectioners’ sugar and continue to whip until stiff peaks form. Use pastry tube with star tip to decorate pie.