Sweet Potato Pecan Pie

2 cups mashed sweet potatoes
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
4 eggs, lightly beaten
1 cup chopped pecans
1 unbaked pie shell

Preheat oven to 375 degrees F.

Mix potatoes, sugars, spices, salt and extract. Add eggs. Combine thoroughly. Stir in pecans and pour into pie shell. Bake 45 minutes, then reduce temperature to 325 degrees F and bake an additional 10 minutes. Cool and serve.

Racetrack Pie

6 tablespoons margarine
2 eggs, beaten
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 (6 ounce) package chocolate chips
1/2 cup chopped nuts
1 (9-inch) unbaked pie shell

Melt margarine, then cool. Mix eggs, sugar, flour and vanilla extract. Mix in cooled margarine. Fold in chips and nuts. Pour into pie shell and bake at 350 degrees F for 30 minutes. Cool before serving. May refrigerate to cool.

Mystery Pecan Pie

Pastry for 9-inch one-crust pie
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 1/4 cups chopped pecans

Topping
3 eggs
1/4 cup granulated sugar
1 cup light or dark corn syrup
1 teaspoon vanilla extract

Preheat oven to 375 degrees F.

Prepare pastry.

In a small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla extract and 1 egg; beat at medium speed until well blended. Spread in bottom of pastry-lined pan. Sprinkle with pecans.

In a small bowl, combine all topping ingredients; beat on medium speed just until blended. Gently pour topping over pecans. Bake for 35 to 40 minutes or until center is firm to touch. Refrigerate leftovers.

Macadamia Nut Pie

1 (9-inch) pie shell, unbaked
3 large or 4 small eggs
2/3 cup minus 1 tablespoon granulated sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 1/2 cups chopped macadamia nuts
1 teaspoon vanilla extract
Whipped cream (optional)

Prepare unbaked pie shell. Beat eggs with sugar. Add corn syrup and next 3 ingredients. Blend well. Pour into pie shell and bake on bottom rack of oven at 325 degrees F for about 50 minutes.

Serve with whipped cream, if desired. May be prepared a day ahead. Freezes well after baking.

Fudge Pecan Pie

Pastry for single-crust 9-inch pie
6 ounces semisweet chocolate chips
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons cornstarch
2 beaten eggs
1 teaspoon vanilla extract
1 can sweetened condensed milk
1 (5 ounce) can evaporated milk
1 cup pecan halves

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce the oven temperature to 350 degrees F.

Meanwhile, combine chocolate chips and margarine in a medium-size heavy saucepan. Cook and stir over very low heat until chocolate melts; set aside.

Combine sugar and cornstarch in a large mixing bowl. Add eggs and vanilla extract, mixing well. Stir in sweetened condensed milk and evaporated milk. Gradually stir in melted chocolate. Pour into pre-baked pie shell. Sprinkle pecans on top. Cover edge of pie with foil.

Bake at 350 degrees F for 45 minutes. Cool completely on a wire rack. Cover and chill at least 4 hours before serving.

Makes 10 to 12 servings.

Creole Pecan Pie

1 (9-inch) pie shell
1 large egg yolk
6 1/2 ounces softened cream cheese
1/4 cup granulated sugar
3 teaspoons vanilla extract
1/4 cup firmly packed dark brown sugar
1/2 cup corn syrup
3 large eggs, lightly beaten
1 1/2 cups coarsely chopped pecans

Bake the pie shell in a preheated 350 degrees F oven for 15 minutes, then allow to cool.

Combine the egg yolk, cream cheese, white sugar and half the vanilla extract and spread evenly over the bottom of the pie shell.

Over medium heat dissolve the brown sugar with the corn syrup, beaten eggs and remaining vanilla extract and stir in the pecans. Pour this mixture into the pie shell and bake at 350 degrees F for 55 to 60 minutes, then remove and allow to cool. Freeze for at least 3 hours before cutting.

Serve with Chantilly Cream.

Chantilly Cream
8 ounces heavy whipping cream
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons sour cream

Place ingredients in a mixing bowl and beat until fluffy. Refrigerate until serving.

Coconut Praline Dream Pie

1/2 cup chopped pecans, walnuts or almonds
1/3 cup butter or margarine
1/3 cup firmly packed light brown sugar
1 (9-inch) baked pastry shell, cooled
2 envelopes Dream Whip?
2 3/4 cups cold milk, divided
1 teaspoon vanilla extract
2 small boxes instant vanilla pudding
1 1/3 cups flaked coconut, divided

Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool.

Beat whipped topping mix, 1 cup of the milk and vanilla extract in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 cups milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell.

Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 cup coconut. Store leftover pie in refrigerator.