ONLINE EXTRA — PECAN PIE RECIPES: Chocolate Chunk Pecan Pie . . . Mystery Pecan Pie . . . Pecan Pie with Caramel Sauce, etc.

Chocolate Chunk Pecan Pie

2 unbaked 9-inch pie shells or 1 unbaked 10-inch deep-dish pie shell

2 cups pecan halves

6 ounces semi-sweet chocolate

3 tablespoons flour

1 cup firmly packed brown sugar

1½ sticks (¾ cup) unsalted butter, softened

5 large eggs, room temperature

¾ cup light or dark corn syrup

¼ cup molasses

1 tablespoon coffee liqueur

1 teaspoon vanilla

½ teaspoon salt

Heat oven to 400 degrees; place pie shells in greased pie pans. Prick bottom and sides of each crust with fork in 9 places. Bake 10 minutes; remove from oven. Cool completely.

Meanwhile, reduce oven to 325 degrees. Spread the pecans in a single layer on a baking sheet; bake until lightly toasted, about 10 minutes. Cool 10 minutes. Increase oven tempera-ture to 350 degrees. Break nuts into small pieces; transfer to a large bowl.

Chop the chocolate into ½-inch pieces; add to bowl. Add the flour; stir until pecans and chocolate pieces are well coated.

Cream the brown sugar and butter in a large bowl with a mixer on medium-high speed un-til light and fluffy. Add the eggs one at a time, beating to incorporate each before adding the next. Add the corn syrup, molasses, liqueur, vanilla and salt; beat until smooth, about 1 min-ute.

Pour mixture over the chocolate and pecans, stirring to combine; pour filling evenly into pie shells. Transfer to the lower oven shelf. Bake until filling is nearly set in the center, 55 minutes for 9-inch pies or 1 hour, 10 minutes for the 10-inch pie. Cool. Serve warm or at room temperature.

Yield: Two 9-inch pies or one 10-inch deep-dish pie.

Approximate nutritional analysis per serving (based on 16 slices from 2 pies): 482 calories, 57 percent of calories from fat, 32 grams fat (11 grams saturated), 89 milligrams cholesterol, 49 grams carbohydrates, 5.8 grams protein, 247 milligrams sodium, 2.1 grams fiber.

Mystery Pecan Pie

CRUST:

1 Pillsbury refrigerated pie crust

Cream cheese layer:

1 8-ounces package cream cheese, softened

1/3 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

1 egg

PECAN LAYER:

3 eggs

¼ cup sugar

1 cup corn syrup

1 teaspoon vanilla

1¼ cups chopped pecans

Heat oven to 375 degrees. Place pie crust in 9-inch glass baking dish as directed on box for one-crust filled pie.

In a small bowl, beat cream cheese layer ingredients with an electric mixer on low speed until well blended and smooth. Set aside.

In another bowl, beat three eggs with electric mixer on medium speed. Add remaining pe-can layer ingredients, except pecans. Beat until well blended.

Spread cream cheese mixture in crust-lined pie plate. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edge with 2- to 3-inch wide strips of foil to prevent browning; remove foil during last 15 minutes of bake time.

Bake 35 to 45 minutes or until center is set. Cool completely, about two hours, before serv-ing. Cover and refrigerate remaining pie.

Yield: Serves 8.

Approximate nutritional analysis per serving: 570 calories, 64 grams carbohydrates, 32 grams fat (11 saturated), 140 milligrams cholesterol, 330 milligrams sodium, 1 gram fiber.

Pecan Pie with Caramel Sauce

4 eggs, lightly beaten

1 cup corn syrup, light or dark

1 cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1½ cups pecans

1 unbaked 9 inch pastry shell

CARAMEL SAUCE:

1 egg, lightly beaten

½ cup brown sugar

½ cup butter

½ cup canned milk

Preheat oven to 350 degrees. In a medium mixing bowl, mix together eggs, corn syrup, sugar, butter, and vanilla

Add pecans. Pour into unbaked pie shell.

Bake in oven for 45 to 55 minutes, or until toothpick inserted in the center and around the edges comes out clean.

Drizzle Caramel Sauce over pecan pie.

Jack Daniels Bourbon Pecan Pie

2 grade A large eggs (slightly beaten)

¼ cup dark Karo syrup

¾ cup sugar

4 teaspoons corn starch

8 tablespoons butter

¼ cup Jack Daniels bourbon

6 ounces semisweet chocolate

1 bag pecan halves

Preheat the oven to 350 degrees.

Mix eggs and Karo.

Combine sugar and corn starch, add to egg mixture.

Melt chocolate and butter, cool. Add bourbon and combine with egg mixture. Beat together in mixer on slow speed.

Pour into a 9-inch unbaked pie shell. Sprinkle evenly with pecan halves.

Bake on cookie sheet for one hour. Pie should be firm and will “set-up” while cooling.

Note: If this is made using other brands of bourbon it may not taste as good. Toucan use the premade tart shells for easier handling at parties and social gatherings.

To make an impressive looking pie, lay the pecan halves on top in a circle around the edge and keep making circles until the pie top is covered rather then sprinkling them on top.

Almost Pecan Pie

1 cup dark corn syrup

1 cup sugar

1 cup quick cooking oatmeal

½ cup melted butter

2 eggs

½ cup chopped pecans

1 unbaked 9-inch pie shell

Beat eggs before combining with syrup, sugar, dry oatmeal and butter. Mix well and add pecans. Pour into unbaked pie shell. Bake at 350 degrees for 50 minutes.

Mini Pecan Pies & Cream Cheese Pastry

½ cup butter, softened

1 small package (3 ounces) cream cheese, softened

1 cup flour

Combine butter, flour and cream cheese, mixing well. Roll into small balls, pat to fit bot-tom and sides of very small muffin pans. Fill with pecan filling. Bake at 325 degrees for 30 minutes.

PECAN FILLING:

2/3 cup pecan halves

1 egg

2 tablespoons butter, melted

1/8 teaspoon salt

¾ cup brown sugar

¼ cup white corn syrup

1 teaspoon vanilla

Candied cherries (optional)

Combine all ingredients, except pecans and cherries; beat until well mixed. Fold in pe-cans. Fill pastry shells and top with a candied cherry, if desired. Bake at 325 degrees for 30 minutes.

Yield: Makes 24 nuggets.

Note: Do not grease the tins and use regular flour.

Butterscotch Pecan Pie

3 eggs

1 cup light corn syrup

1/8 teaspoon salt

1 teaspoon vanilla extract

1 cup light brown sugar, packed

2 tablespoons butter, melted

1 cup pecan or walnut halves

9-inch unbaked pie shell

Whipped cream

Preheat oven to 400 degrees.

In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar and butter; mix well. Stir in nuts. Pour into unbaked pie shell.

Bake 15 minutes. Reduce heat to 350 degrees and bake additional 30 to 35 minutes or until outer edge of filling seems set.

Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream.

Yield: Serves 8.

Cheese Pecan Pie

13 ounces cream cheese, low-fat

1 cup fine granulated sugar

6 ounces whipped topping

¼ cup chopped pecans

1 graham cracker pie crust

Cream sugar and cream cheese until smooth and sugar is dissolved. Add whipped topping and blend. Add pecans and blend. Set aside. Spread graham cracker pie crust with finely chopped pecans. Pour cheese mixture into crust and chill. Serve topped with fresh straw-berries or kiwi.

Coconut Pecan Pie

3 eggs

¾ cup sugar

¾ cup dark corn syrup

1 teaspoon vanilla extract

1/8 teaspoon salt

¼ cup butter, melted

2 cups pecan halves

½ cup flaked coconut

1 unbaked 9-inch pie crust

Preheat oven to 350 degrees. Mix eggs, sugar, syrup, vanilla and salt in a large mixing bowl. Add butter to egg mixture. Stir in pecans and coconut, mixing well. Pour into pie crust. Bake 50 minutes or until pie is set.

Easy Pecan Pie

3 eggs, slightly beaten

1 cup Karo light or dark corn syrup

1 cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1½ cups pecan halves

1 unbaked 9-inch pie shell

In large bowl, stir first 5 ingredients until well-blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Yield: Serves 8.

Kahlua Pecan Pie

1 8-inch unbaked pie shell

2 tablespoons butter

1/3 cup sugar

3 large eggs

¼ teaspoon salt

¾ cup dark corn syrup

¼ cup Kahlua

¾ cup pecans

Cream butter and sugar together well. Beat in eggs, one at a time. Stir in salt, corn syrup, and Kahlua. Arrange pecans in pie shell and carefully and slowly pour Kahlua mixture over. Bake below oven center in moderately hot oven (375 degrees) for 30 minutes. Cool thor-oughly. Serve with Kahlua Cream.

Kahlua Cream: Combine ½ cup heavy cream and 2 tablespoons Kahlua and beat to soft peaks.

Lemon Pecan Pie

3 whole eggs

1/3 stick butter, melted (do not use whipped)

1½ cups sugar

¾ cup pecan halves or pieces

1 teaspoon lemon extract

Juice of ½ lemon

Unbaked 8-inch pie crust

Mix ingredients in order given, but do not use a mixer or beat until frothy. Pour into pie shell.

In preheated oven, bake at 350 degrees for about 10 minutes, then lower temperature to about 300 degrees and bake until crust is brown and filling is set, about 40 minutes. Too rapid cooking will scorch nuts and brown crust before center is done.

For variety, try orange pecan pie, substituting juice of half a fresh orange for lemon juice and 1 teaspoon orange extract for lemon extract.

Tags: online extra, pecan pie, features, food, recipes