INGREDIENTS:

1 can (15 1/2 oz.) yams
2 eggs, slightly beaten
1/2 c. brown sugar, packed
1/4 c. granulated sugar
2 1/2 tsp. pumpkin pie spice
2 tsp. cornstarch
1/4 tsp. salt
1 can (5 oz.) evaporated milk
1 (9 inch) unbaked pie shell

TOPPING:

1/2 c. chopped pecans
2 tbsp. brown sugar
2 tbsp. melted butter
1/2 tsp. pumpkin pie spice

DIRECTIONS:

Drain yams, mash with fork, then combine with other filling ingredients in order given. Mix well. Pour into unbaked pie shell and bake at 400 degrees for 15 minutes. Reduce to 300 degrees, bake for 15 minutes more. Top pie with pecan mixture and bake for an additional 15-20 minutes or until done. Cool. Garnish if desired.

INGREDIENTS:

2 pie crusts
1 c. chopped pecans
1/2 c. brown sugar, packed
1/3 c. butter, melted
6 c. sliced apples
1/4 c. sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg

DIRECTIONS:

Combine pecans, brown sugar and butter. Spread evenly over bottom of pie pan. Place bottom crust over pecan mixture in pan. Combine apples, sugar, flour, cinnamon and nutmeg. Spoon into pie crust. Top with second crust. Flute and cut slits in top. Bake at 375 degrees for 40-50 minutes. Let cool for 5 minutes. Place serving plate over pie and invert.

INGREDIENTS:

3 eggs, beaten
1 1/2 c. sugar
1/2 c. melted butter
2 tsp. lemon juice
1 tsp. vanilla
1 c. (3 1/2 oz.) flaked coconut
1/2 c. coarsely broken pecans
1 unbaked 9″ pie shell

DIRECTIONS:

Preheat oven to 350 degrees. Thoroughly combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut and pecans. Pour into pie shell. Bake 350 degrees for 45-50 minutes or until filling is set. Cool; garnish with sweetened whipped cream and pecan halves.