INGREDIENTS:

3 eggs, slightly beaten
3/4 c. dark corn syrup
1/4 c. frozen orange juice concentrate, thawed
2 tbsp. melted butter
1 tsp. vanilla extract
1 c. pecans, ground
1 c. sugar
1 unbaked pie shell
1/8 tsp. grated orange peel

DIRECTIONS:

Combine all ingredients, adding pecans last. Pour into pie shell and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes. Filling will be puffy in the middle when done.

INGREDIENTS:

3 lg. eggs, lightly beaten
1/2 c. sugar
1 c. dark corn syrup
1/4 c. sour cream
2 tsp. vanilla extract
1/4 tsp. salt
1 1/4 c. pecan halves
1 prebaked 9 in. pie shell

DIRECTIONS:

Preheat oven to 400 degrees.

Whisk the eggs, sugar, and corn syrup together in large bowl until thoroughly combined. Then vigorously whisk in the sour cream, vanilla extract, and salt, and set aside.

Place the pecans in an even layer in the pastry shell, rounded side up, for a pretty arrangement. Carefully pour the egg mixture over them, not to disturb the pecans, transfer the pie to a baking sheet, and place it in the bottom third of the oven.

Bake the pie for 10 minutes, then REDUCE the heat to 350 degrees and continue baking until the filling is set, another 35 minutes. Best when served at room temperature.

Serves 8.

INGREDIENTS:

9 inch unbaked pie crust
8 oz. pkg. cream cheese
1/3 c. plus 1/4 c. sugar
4 eggs
2 tsp. vanilla
1/4 tsp. salt
1 1/4 c. chopped pecans
1 c. light corn syrup

DIRECTIONS:

Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and 1/4 teaspoon salt in small bowl until thick and creamy. Set aside. Beat 3 eggs in mixing bowl only until blended. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla. Blend well. Pour cream cheese mixture into bottom of pie shell. Sprinkle with chopped pecans. Very gently pour corn syrup mixture over pecans. Bake at 375 degrees for 35 to 40 minutes or until center is firm to touch.