PECANS

Pecans, fruit of a large hickory tree native to North America, are particularly popular in the South. Though the nuts are most often associated with the traditional pecan pie, they can be used in a wide variety of recipes, from cookies and candies to main and side dishes.

History
The pecan was an important part of the diet of Native Americans before the arrival of the European settlers. The first successful grafts of the pecan tree were done in 1846 by a Louisiana plantation gardener, a slave named Antoine. The cultivation of the pecan tree increased, and the technique of sowing proved to be the most effective. Today the tree is most widely cultivated in the states of New Mexico, Louisiana, Mississippi, Georgia, Florida, and Texas, where the pecan tree is the official state tree.

Buying & Storing
Pecans are available in many forms; you'll find them vacuum-packed in jars, sealed in plastic bags, or packed in cans. For the freshest and most flavorful pecans, choose whole ones in the shell. When choosing whole unshelled pecans, look for nuts that are heavy for their size and don't rattle when shaken. There shouldn't be any cracks or holes in the shells.

Shelled pecans absorb odors and turn rancid quickly. Store them in the refrigerator in a sealed container. Unshelled pecans may be stored for about 3 months at room temperature.

Serving Ideas
Pecans are most popular in desserts such as pies, cookies, and candies, but also make an interesting addition to salads, stuffings, and other savory main or side dishes. They are also delicious whole, toasted and spiced, or covered with chocolate.

Nutrition
Pecans are a good source of potassium, thiamine, zinc, copper, magnesium, phosphorous, niacin, folic acid, iron, and vitamin B6, and also a good source of fiber. The fats are composed of 87% unsaturated fatty acids (62% monounsaturated and 25% polyunsaturated)

Dried Oil-roasted
water 4.8 % 4%
protein 3.9 g 3.5g
fat 33.8g 35.6g
fiber 3.3 g 3.6g
per 50 grams

Perfect Pecan Pie

Recipes for pecan pie are equally divided between those which call for chopped pecans and those which call for whole pecans. Whole pecans make the pie look incredibly inviting but cutting neat wedges is a challenge. One solution is to freeze the baked pie, cut it into wedges with a serrated knife and allow it to warm to serving temperature.

Really good pecan pie is rare. Often, the nuts are small and indifferent, the filling is too sweet or too skimpy. How do you make a better pecan pie? Go back to the roots: pure can syrup, and fresh pecans. Someone once said that good baking is 'a series of little things done right.'

Pure cane syrup is the sweetener of choice for real pecan pie. This southern treat is magic.

Bring on the pie:
This recipe is inspired by food writer John Thorne's essay "Perfect Pecan Pie" ("Outlaw Cook" Thorne, Farrar Straus Giroux, New York 1992). In his recipe, Thorne advises pre-cooking the sugar and syrup for a more dense texture. This is optional.

1 9-inch pie shell, partially baked (*)
1/3 cup melted unsalted butter
1 1/4 cup dark brown sugar - packed
½ cup corn syrup
½ cup pure 100% cane syrup or molasses
4 large eggs, lightly beaten
1 - 2 teaspoons pure vanilla
1/4 - ½ cup light or heavy cream (**)
1 ½ - 2 cups whole pecans

(*) Prebaking is optional
(**) This is optional and makes for a slightly creamy, rather than translucent pie.

Preheat oven to 450 F.

To pre-bake pie shell: prepare pie or quiche pan with dough. Place another pie plate the same size or an aluminum foil plate on top and press down slightly. Bake about 8 minutes. Remove and allow to cool.

Reduce heat to 325 F.

In a medium mixing bowl, blend the melted butter with the brown sugar, corn syrup, cane syrup, eggs, vanilla and cream (if using). Combine well.

Stir in pecans. Pour into prepared pie shell, gently turning over pecan halves to face right side up. Place pie pan on a cookie sheet (in case of drips). Bake on lowest rack of oven until just set - 35-45 minutes.

Cool very well before serving. To slice evenly, freeze the pie. Cut with a serrated knife and allow to warm to room temperature before serving.

Basic Pie Crust

Ingredients:
2 cups flour
1 tsp. Salt
3/4 cup solid all-vegetable shortening
½ cup ice water

Preparation:
In a large bowl, mix flour and salt. Cut in shortening with a pastry blender and add ice water. Blend until dough "cleans" the bowl and is no longer sticky. Divide dough in half.

On a floured surface, roll out each crust 1 inch larger than a 9-inch pan. Press into pie pans and bake as directed in recipes.

To bake unfilled crust, prick bottom of crust with fork tines and bake 10 to 12 minutes at 450 degrees F.
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Mother In Law's Pecan Pie

m 1 box light brown sugar
m 4 eggs, slightly beaten
m 1 stick margarine, melted
m 2 tablespoons light corn syrup
m 2 tablespoons water
m 2 cups pecans
m 2 frozen pie shells

Mix the first six ingredients together well. Pour into unbaked pie shells. Bake in a preheated 325 F. oven for 40 minutes, or until set in the middle. This is an easy recipe that makes an excellent pie.
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Favorite Pecan Pie

Ingredients: Preparation:
3 eggs, slightly beaten Mix eggs, sugar, corn syrup, vanilla,
1 cup sugar salt, and butter together. Stir in
1 cup light corn syrup pecans and pour into pies shell. Bake
1 tsp. vanilla at 350 degrees F for 45-50 minutes
½ tsp. salt until filling is almost firm.
1 Tbsp. butter, melted
1 cup pecans
1 9-inch pie crust, unbaked

Pecan Pie Family Recipe

Ingredients: Preparation: Beat eggs and sugar together
3 eggs, beaten until thick. Add syrup, pecans, and vanilla
1 cup sugar and pour into crust. Bake in a slow oven at
1 cup dark corn syrup 300 degrees F for 1 hour.
½ cup pecan pieces
1 teaspoon vanilla
1 9-inch pie crust, unbaked

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California Pecan Pie

Ingredients:
½ cup brown sugar
2 tablespoons all-purpose flour
1 1/4 cups light corn syrup
3 tablespoons butter
1/4 teaspoon salt
3 eggs
1 ½ teaspoons vanilla
½ cup pecan pieces
½ cup walnut pieces
1 9-inch pie crust, unbaked

Preparation:
Mix the brown sugar and flour in a saucepan. Add corn syrup, butter and salt. Warm over low heat, just until butter is melted. In a medium bowl, beat eggs with vanilla. Stir in sugar mixture and pour into pie shell. Add nuts.

Bake below center of oven at 375 degrees F for 40-45 minutes, or until filling is set in center. Cool before cutting.

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Caramel Pecan Pie

Ingredients: Preparation: Preheat oven to 350 degrees F.
2/3 cup sugar In a bowl, combine eggs and sugar and stir
1/4 cup butter, melted until sugar is dissolved. Mix in topping and
3 eggs, beaten lightly butter. Stir in pecans. Pour mixture into
1 12 oz. jar caramel topping unbaked pie shell and bake for 45 minutes
1 ½ cups pecan pieces or until set.
1 9-inch pie shell, unbaked

Classic Pecan Pie

Ingredients:
4 eggs
3/4 cup sugar
½ teaspoon salt
1 ½ cups light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup pecan halves
1 9-inch pie crust, unbaked

Preparation:

Preheat oven to 400 degrees F. Prepare pie shell.

Beat the eggs lightly and add the sugar, salt, corn syrup, cooled butter and vanilla; stir until mixed well. Spread the pecan halves on the bottom and cover with the filling. Place in the oven and immediately reduce the heat to 350 degrees F. Bake for 40-45 minutes or until the mixture is firm in the center. Cool before serving.

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Molasses Pecan Pie

Ingredients:
1 ½ cup brown sugar
2 ½ tablespoons flour
1/4 cup butter, melted
5 eggs, beaten
1 1/3 cups light corn syrup
1/4 cup molasses
1 ½ teaspoons vanilla
2 ½ cups pecan halves
2 9-inch pie crusts, unbaked

Preparation:
Preheat oven to 350 degrees F. Prepare pie shell.

Mix sugar, flour, butter and eggs in a bowl. Spread half of the pecan halves on the bottom of each crust and cover with the filling. Bake for 50 minutes or until the mixture is firm in the center. Cool before serving.

Honey Pecan Pie

Ingredients:
½ cup butter, melted
3/4 cup light corn syrup
1/4 cup honey
1 cup sugar
3 large eggs, beaten
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecan halves
1 9-inch pie crust, unbaked

Preparation:
Preheat oven to 425 degrees F. Prepare pie shell.

Melt butter in saucepan and brown without stirring. Mix butter, corn syrup, honey, vanilla, and salt in a bowl then add eggs. Spread pecan halves on the bottom of crust and cover with the filling. Bake for 10 minutes at 425 degrees F; then reduce temperature to 325 degrees F and bake for 40 minutes or until the mixture is firm in the center. Cool before serving.

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Date Pecan Pie

Ingredients:
1 9-inch pie crust, unbaked
3/4 cup butter
3/4 cup brown sugar
2 egg yolks
½ cup evaporated milk
2 egg whites
3/4 cup chopped pecans
1 cup chopped dates
1/8 teaspoon powdered cloves
1/4 teaspoon cinnamon

Preparation:
Cream the butter, add sugar, and beat until creamy. Add the egg yolks one at a time. Blend in the milk, spices, pecans, and dates. Beat the egg whites until stiff and fold into mixture. Pour the mixture into pie crust and spread evenly. Bake 40 minutes at 350 degrees F. Serve with whipped cream.

Cranberry Pecan Pie

Ingredients:
3 eggs, beaten
1 cup light corn syrup
2/3 cup sugar
2 tablespoons butter, melted
1 cup fresh cranberries, coarsely chopped
1 cup pecans, chopped
1 tablespoon orange zest, grated
1 9-inch pie crust, unbaked

Preparation:
Preheat oven to 350 degrees F. Prepare pie shell.

Combine eggs, sugar, corn syrup, and sugar. Stir in cranberries, pecans, and orange zest. Pour filling into pie shell. Bake for 1 hour or until the mixture is firm in the center. Cool before serving.

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Raisin Pecan Pie

Ingredients:
1 ½ cup raisins
1 1/4 cups sugar
½ cup butter, softened
2 eggs, beaten
1 cup pecan halves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1 9-inch pie crust, unbaked

Preparation:
Preheat oven to 350 degrees F. Prepare pie shell.

Boil the raisins in water for 10 minutes until plump; then drain and cool. Cream together the butter and sugar. Stir in sugar, nutmeg, cinnamon, and vanilla and then add pecans and raisins. Pour filling into pie shell. Bake for 35-40 minutes or until the mixture is firm in the center. Cool before serving.

Fig Pecan Pie

Ingredients:
½ cup sugar
1 tablespoon cornstarch
1 cup light corn syrup
1/4 cup Louisiana cane syrup
1 tablespoon vanilla
3 eggs, beaten
1 cup pecans, chopped
½ cup fig preserves, chopped
pinch of cinnamon
pinch of nutmeg
1 9-inch pie crust, unbaked

Preparation:
Preheat oven to 325 degrees F. Prepare pie shell.

Combine sugar and cornstarch in a large mixing bowl. Whisk in corn syrup, cane syrup, vanilla and eggs. Blend in pecans and figs and season with pinches of cinnamon and nutmeg. Pour filling into pie shell. Bake for 45 minutes or until the mixture is firm in the center. Cool before serving.

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Pumpkin Pecan Pie

Ingredients: Preparation: Preheat oven to
Pumpkin Layer: 425 degrees F. Prepare pie shell.
3/4 cup pumpkin
2 tablespoons light brown sugar Whisk together pumpkin, brown sugar,
1 large egg, beaten egg, sour cream, cinnamon and nutmeg
2 tablespoons sour cream until smooth. In another bowl, combine
1/8 teaspoon cinnamon corn syrup, brown sugar, eggs, butter,
1/8 teaspoon nutmeg vanilla, lemon rind, lemon juice, and
Pecan Layer: salt. Spread pumpkin layer into pie
3/4 cup light corn syrup shell, then spoon pecan mixture over it.
½ cup light brown sugar Bake for 20 minutes, then reduce to 350
3 large eggs, beaten degrees F and bake for 20-30 minutes
3 tablespoons butter, melted more. Filling will puff slightly but will
2 teaspoons vanilla not be completely set. Cool before
1/4 teaspoon grated lemon rind serving.
1 ½ teaspoon lemon juice
1/4 teaspoon salt
1 1/3 cups pecans
1 9-inch pie crust

Apple Pecan Pie

Ingredients:
2 cups apples, thinly sliced
½ cup brown sugar
1/4 cup dark molasses
3 tablespoons brandy
3 eggs, beaten
1 cup pecans, chopped
1/4 cup butter
1/4 cup light corn syrup
2 tablespoons lemon juice
1 9-inch pie crust, unbaked

Preparation:
Preheat oven to 350 degrees F. Prepare pie shell.

Cream the butter and sugar until smooth. Stir in eggs, molasses, corn syrup, brandy and lemon juice. Add apples and pecans and mix thoroughly. Pour filling into pie shell. Sprinkle with nutmeg. Bake for 40 minutes or until the filling is bubbly and crust brown. Cool before serving.

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Upside Down Apple Pecan Pie

Ingredients: Preparation: Spread butter on sides and
4 tablespoons butter bottom of non-stick pie plate. Press pecans,
1 cup pecan halves round side down, into butter. Mix brown sugar,
½ cup brown sugar vanilla, and maple syrup and pack tightly on
1 teaspoon vanilla top of pecans. Cover with a pie crust and press
1 tablespoon maple syrup down. Mix apples, white sugar, lemon juice,
4 peeled, cored, sliced, tart apples cinnamon, flour, currants, and salt and spoon
2 tablespoons white sugar mix over dough. Brush edge with egg. Cover
½ tablespoon lemon juice with another pie crust and pinch edges to pleat
1 teaspoon cinnamon dough. Cut 4 slits in top.
1 tablespoon flour
1 tablespoon currants Bake at 400 degrees F for 45 minutes. Cool 5
dash of salt minutes and invert onto large plate and tap
1 egg, beaten bottom.
2 9-inch pie crusts, unbaked

Bourbon Pecan Pie

Ingredients: Preparation: Preheat oven to 375 degrees F.
3 eggs, beaten Prepare pie shell.
1 cup sugar
½ teaspoon salt Mix eggs, sugar, salt, and butter. Add syrup and
1/3 cup butter, melted bourbon and stir in pecans. Pour filling into pie
1 cup light corn syrup shell. Bake for 50 minutes or until the mixture is
2 tablespoons bourbon firm in the center. Cool before serving.
1 cup pecan halves
1 9-inch pie crust, unbaked
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Bourbon Chocolate Pecan Pie
Ingredients:
1 cup sugar
1 cup light corn syrup
½ cup butter
4 eggs, beaten lightly
1/4 cup bourbon
1 tsp. vanilla extract
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup pecan pieces
1 9-inch pie shell, unbaked

Preparation: Preheat oven to 325 degrees F.

Combine sugar, corn syrup, and butter in a small sauce pan and cook over medium heat
until butter melts and sugar dissolves, stirring constantly. Cool slightly. Beat eggs, bourbon, vanilla, and salt in a large bowl and gradually add sugar mixture, beating with a wire whisk. Stir in chocolate chips and pecans. Pour into unbaked pie shell and bake for
50-55 minutes or until set.
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Brandy Pecan Pie

Ingredients: Preparation:
3 eggs, beaten lightly Preheat oven to 400 degrees F. In a bowl, blend
1 cup sugar the eggs, sugar, syrup, butter, vanilla, salt,
2/3 cup dark corn syrup brandy and pecans. Pour mixture into unbaked
2 tablespoons butter, melted pie shell and bake for 10 minutes. Lower the
1 tsp. vanilla extract oven to 350 degrees F and bake for 30 minutes
1/8 tsp. salt more or until set.
3 tablespoons brandy
1 ½ cups pecan pieces
1 9-inch pie shell, unbaked

Kahlua Pecan Pie

Ingredients:
6 oz. chocolate, semi-sweet
1/4 cup Kahlua
1 tablespoon instant coffee granules
½ cup brown sugar, packed
1 cup light corn syrup
3 eggs, beaten
1/4 cup butter, melted
2 teaspoons vanilla
1/4 teaspoon salt
1 ½ cups pecans, coarsely chopped
1 9-inch pie shell, unbaked

Preparation:
Preheat oven to 350 degrees F. Prepare pie shell.

In double-boiler or heat proof bowl set over simmering water, melt chocolate with Kahlua and instant coffee. Stir until smooth. Remove from heat, stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt, and chopped pecans. Pour filling into pie shell and bake for 45-50 minutes or until edges feel set, but the center still jiggles just slightly. Let cool on wire rack before cutting and serving.

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Rum Pecan Pie

Ingredients:
½ cup butter, softened
½ cup sugar
3/4 cup light corn syrup
3 eggs, beaten
2 tablespoons rum
3/4 cup pecans, chopped
3/4 cups pecans, halved

Preparation:
Preheat oven to 350 degrees F. Prepare pie shell.

Cream butter and sugar until light and fluffy. Mix in corn syrup, eggs, and rum, then chopped pecans. Pour filling into pie shell and top with pecan halves. Bake for 55 minutes or until the mixture is firm in the center. Cool before serving.

Buttermilk Pecan Pie

Ingredients:
½ cup butter or margarine
2 cups sugar
3 eggs
2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
½ cup chopped pecans
1 9-inch pie crust, unbaked

Preparation:
Cream butter or margarine and sugar together, adding sugar gradually. Add eggs one at a time. Blend in vanilla, flour and salt. Add buttermilk and mix gently. Sprinkle pecans in pie crust and pour custard mixture over pecans. (Pecans will come to the top as the pie bakes). Bake in a 300 degree F oven for 1 ½ hours. Test by inserting a knife in center of pie.

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Sour Cream Pecan Pie

Ingredients:
2 eggs, separated
1 cup sour cream
1 cup sugar
1/4 cup flour
½ teaspoon vanilla
1/4 teaspoon salt
1 9-inch pie crust, baked
1 cup brown sugar
1 cup pecans, chopped

Preparation:
Preheat oven to 375 degrees F. Prepare pie shell.

In saucepan, combine egg yolks, sour cream, sugar, flour, vanilla and salt. Cook and stir over medium heat for 5 minutes until thickened. Pour filling into baked pie shell. In mixing bowl, beat egg whites until soft peaks form. Gradually add brown sugar and continue to beat until stiff. While filling is still warm, spread egg white topping over filling. Sprinkle with pecans and bake for 12-15 minutes until golden. Cool before serving.

Black-Bottom Pecan Pie

Ingredients:
1 oz. bittersweet chocolate
5 tsp. heavy cream
1 tsp. sugar
9 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons light brown sugar
1 cup light corn syrup
2 tsp. vanilla extract
5 tsp. bourbon
5 eggs
1 cup pecan pieces
1 9-inch pie shell, unbaked

Preparation:
Preheat oven to 350 degrees F. Melt chocolate in double boiler over simmering water. In sauce pan, heat cream and sugar, stirring until sugar dissolves. Whisk in chocolate until blended. Spread mixture in unbaked pie shell. Freeze to set chocolate.

In large bowl, beat brown sugar, syrup, vanilla, and bourbon until smooth. Add eggs one at a time, blending with mixer. Beat in butter. Spread pecans evenly in unbaked pie shell and pour in filling. Bake for about 45 minutes or until set. Serve with Whiskey Sauce.

Whiskey Sauce

Ingredients:
4 tablespoons unsalted butter
1/3 cup water
1 egg
½ tablespoon very hot water
1/4 cup heavy cream
1/4 cup whiskey

Preparation:
Melt butter in double boiler over simmering water. In bowl, whisk together sugar and egg, then stir into melted butter. Add hot water and simmer about 7 minutes, stirring until mixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.

Fudgey Pecan Pie

1/3 cup butter 1 cup chopped pecans
2/3 cup white sugar 1 (9 inch) unbaked pie crust
½ cup cocoa powder ½ cup heavy cream, chilled
3 eggs 1 tablespoon confectioners' sugar
1 cup light corn syrup 1/4 teaspoon vanilla extract
1/4 teaspoon salt

Directions:
1. Heat oven to 375 degrees F.
2. Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.
3. Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust.
4. Bake 45-50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with sweetened whipped cream and pecans, if desired.
5. To make sweetened whipped cream: Stir together ½ cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff.
6. Variation: Fudgey Mocha Pecan Pie: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.

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Very Chocolate Pecan Pie

Ingredients:
3 eggs, beaten until frothy
1/3 cup sugar
1/6 cup dark corn syrup
1/6 cup light corn syrup
1/6 cup honey
1 stick butter
12 oz. semisweet chocolate chips
1/4 cup flour
1/8 tsp. salt
1/4 tsp. vanilla
1 cup pecan pieces
1 9-inch pie shell, unbaked

Preparation:
Preheat oven to 325 degrees F. Melt 2 tablespoons of the butter. Cut up the rest of the butter and melt with 2/3 to 3/4 of the chocolate chips. Blend all ingredients together and pour mixture into unbaked pie shell and bake for 40 minutes or until set.

Ritz Pecan Pie

_ 20 Ritz Crackers; Crushed *
_ 1 tsp. baking powder
_ 3 egg whites, large
_ 1 cup sugar
_ 1 tsp. vanilla extract
_ ½ cup pecan halves
_ 3 oz. milk chocolate, finely shredded

Crush Ritz Crackers to crumbs. Preheat oven to 325 degrees F.

Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top.

Bake 30 minutes. Remove from oven. Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream.

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Utterly Deadly Southern Pecan Pie

r 4 eggs
r 1 1/4 cups southern cane sugar
r 1 ½ cups broken pecan meats
r 1 cup sugar
r 4 tablespoons butter
r 1 teaspoon vanilla

Boil sugar and syrup together 2-3 minutes. Beat eggs not too stiff, pour in slowly the hot syrup, add the butter, vanilla, and the pecan meats, broken rather coarsely. Turn into a raw pie shell and bake in a moderate (350 degree F) oven for about 45 minutes, or until set.

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Creamy Pecan Pie

Ingredients: Preparation: Preheat oven to 375 degrees
1 large package vanilla pudding mix F. Prepare pie shell.
1 cup light corn syrup
3 eggs, beaten Blend pudding mix and corn syrup. Stir
1 cup canned milk in milk and eggs then add pecans. Pour
1 cup pecans, chopped filling into pie shell. Bake for 40 minutes
1 9-inch pie crust, unbaked or until the mixture is firm in the center.
Cool before serving.

Honey Crunch Pecan Pie

2 cups all-purpose flour 1 cup light corn syrup
1 teaspoon salt 2 tablespoons butter, melted
3/4 cup shortening 1 teaspoon vanilla extract
1/4 cup and 2 tablespoons cold water 1 cup chopped pecans
1 teaspoon distilled white vinegar 1 tablespoon bourbon
4 eggs, lightly beaten 1/3 cup packed brown sugar
1/4 cup packed brown sugar 3 tablespoons butter
1/4 cup white sugar 3 tablespoons honey
½ teaspoon salt 1 ½ 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, ½ teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. 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.

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Southern Pecan Pie

3 eggs 1/4 teaspoon salt
1 cup white sugar 1 ½ cups pecan halves
1 cup corn syrup 1 recipe pastry for a 9-inch single
2 tablespoons butter, melted crust pie
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt and pecans. Pour filling into unbaked pie shell.
3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35-40 minutes; the pie will be brown and slightly puffed.

Irresistible Pecan Pie

1 ½ cups all-purpose flour 2 tablespoons dark corn syrup
½ teaspoon salt 3/4 cup light brown sugar
2 tablespoons white sugar 3 tablespoons butter, melted
½ cup butter, chilled 1 pinch salt
1/4 cup ice water ½ cup pecans, finely crushed
3 eggs, beaten 1 cup pecans, quartered
3/4 cup light corn syrup 1 cup pecan halves

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
3. On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
4. To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

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Microwave Pecan Pie

Ingredients:
3 tablespoons butter
3 eggs, slightly beaten
1 cup dark corn syrup
1/4 cup brown sugar, packed
½ teaspoon vanilla
1 1/4 cup pecan pieces
1 9-inch pie crust, baked

Preparation:
Place butter in glass mixing bowl and microwave at 79% power for 1 minute. Stir in remaining ingredients and mix well. Pour mixture into baked pie crust. Microwave 20 minutes on 50% power, or until pie is almost set in center.

Pecan Brittle

1 cup pecan halves 1 tablespoon butter or margarine
1 cup sugar 1 teaspoon baking soda
½ cup white corn syrup 1 teaspoon vanilla
1/8 teaspoon salt

* Stir together the sugar, syrup, and salt in a 1 ½ quart bowl. Cook on high for 5 minutes. Add pecans, stir well. Cook on high for 2 minutes.

Add butter and blend. Cook on high for 2 - 3 minutes or until pecans start to toast.

Add soda and vanilla and stir until mixture turns a light caramel color. Quickly pour onto a lightly buttered cookie sheet. Cool and break into pieces.

* Rub butter on the inside of empty bowl. Mixture is not as likely to sugar and mixture pours out easier.

The information given herein is for educational purposes only. References to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by the Cooperative Extension is implied.

Pecan Pie
(Only sissies skip pecan pie)

Pecan pie is not a health food. I'm sorry, but it's not. I have stacks and piles of
low-fat, low-sugar, low-taste cookbooks and not one of them offers a slimmed-
down recipe for pecan pie. It can't be done; it shouldn't be done! (Basically, - 1 slice of pecan pie will average about 500 to 600 calories!)

Pecan pie should slowly sludge through your veins like rich, dark, tacky molasses. It should cause your heart to pound like an old, two-stroke "poppin' John" tractor plowing through thick clay.

Eating pecan pie is an ethereal exercise. You should lie down right after you consume it and wait for the sugar surge to lift you from the sheets.

Those who forego pecan pie for pumpkin pie are sissies. It is a purse, simple fact.

Pecan pie and pralines are, for me, the only reason to bump into a pecan tree, then back off and bump it again. I don't want pecans on my salad, I hate them mixed up with little pieces of oranges and shredded coconut.

Ambrosia, my foot!!!!

I like them in a creamy PRALINE or a rich, sticky PECAN PIE!