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INGREDIENTS:

1 (9 inch) pie shell, unbaked (your own or store bought)
3 slightly beaten eggs
1 tsp. vanilla extract
1 c. sugar
1/4 tsp. salt
1 c. light corn syrup (Karo)
1 c. pecan meats

DIRECTIONS:

Combine eggs, sugar, corn syrup, vanilla, and salt. Sprinkle nut meats in unbaked shell and add filling. Bake at 350 degrees for approximately 1 hour. Check to see if done by inserting pointy knife. If it comes out clean, pie is done. Walnuts can be substituted for pecans.

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INGREDIENTS:

1/4 c. butter
3 eggs
1/2 c. warmed honey
2 tbsp. milk
1 tsp. vanilla
1 tbsp. flour
1 c. pecan halves
1 pie shell, unbaked

DIRECTIONS:

Cream butter until light. Beat eggs, honey, and milk. Add vanilla and flour and mix thoroughly. Put pecans into pie shell. Pour custard over all and bake in preheated oven for 30 to 40 minutes.

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INGREDIENTS:

Pastry for a 9-inch single-crust pie
2 eggs
1 c. sugar
1 c. heavy cream
1 tsp. flour
1 tsp. grated lemon zest
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 c. pecans, coarsely chopped
Sweetened whipped cream

DIRECTIONS:

Preheat the oven to 450 degrees. Prepare the pie pastry. Line the pie pan with the dough. Trim and crimp the edges. Beat the eggs until light and thick. Beat in the sugar and cream. Mix in the flour, lemon zest, lemon juice, cinnamon, cloves, and pecans. Turn the filling into the crust.

Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake 25 to 30 minutes more or until the custard is set. Cool, and chill until serving. One 9-inch single-crust pie.