Pecan Pies

PECAN PIE

1 c. light corn styrup

1/2 c. sugar

3 eggs

2 T. margarine

pinch of salt

1 tsp. vanilla

1 c. pecans

Combine all ingredients and pour in a 9 or 10 inch pie shell.  Bake at 350 degrees for 45 minutes.

( Dalphine Lane & Vida Geer)

TWO CHOCOLATES PECAN PIE - TG

11/4 cups all purpose flour

1/2 teaspoon salt

1/2 cup (I stick) chilled unsalted - butter, cut into pieces

4 tablespoons (about) cold water

    FILLING

1 1/2 cups pecans (about 8 ounces)

2 ounces semisweet chocolate or imported white chocolate (such as Lindt),

or 1 ounce of each chocolate, FINELY CHOPPED

2 eggs

2/3 cup firmly packed brown sugar

1/2 cup light corn syrup

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

FOR CRUST: Mix flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Gradually add enough water by tablespoons until dough begins to form clumps.  Gather dough into ball; flatten into disk.  Wrap in plastic; chill 30 minutes.

Preheat oven to 350' F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch- diameter tart pan with removable bottom.  (May also use a deep dish pie pan.)  Trim edges. Freeze 15 minutes. line tart shell with foil. Fill with dried beans or pie weights. Bake until set, about 15 minutes. Remove foil and weights and bake crust until pale golden, about 10 minutes. Transfer to rack and cool.  Maintain oven temperature.

FOR FILLING:  Sprinkle nuts and chocolate over crust. Whisk remaining ingredients in large howl to blend. Pour over nuts and chocolate. Bake pie until filling is set, about 25 minutes. Transfer to rack and cool completely. (Can be prepared 1-day ahead. Cover and let stand at room temperature.) Remove tart from pan. Cut into wedges and serve.

CHOCOLATE BOURBON PECAN PIE

1 stick butter or margarine
2 oz. Bitter chocolate
4 eggs
1/2 cup brown sugar
3/4 cup sugar
1/4 cup molasses
3/4 cup light corn syrup
1/2 tbsp. orange zest
1 tsp. vanilla
2 tbsp. bourbon
1/2 tsp. salt
Drop orange oil
2-cup pecan halves
1-9" pie shell

Melt butter; stir in chopped chocolate and let sit until melted. In another bowl, beat eggs; add sugars, molasses and syrup. Stir in vanilla, zest, bourbon, orange oil and salt. Chop 1-cup pecans and distribute in raw pie shell. Pour in filling and decorate with remaining pecan halves. Bake in 425-degree oven for 15 minutes, then 350 degrees for 40 minutes. Yields 1-9" pie.