Pecan Meringue Pie with a Secret

Ingredients:

• 3 egg whites
• 1 tsp baking powder
• 3/4 to 1 cup sugar
• 1 cup Bass Pecan Pieces
• 20 Ritz crackers, crushed
• 1 tsp vanilla extract
• Whipped cream

Method:

Preheat oven to 350 degrees. In a mixing bowl, beat egg whites until frothy. Add baking powder and beat to incorporate. Gradually add sugar, beating until stiff peaks form. Fold in pecans, cracker crumbs and vanilla. Pour into a greased 9-inch pie plate. Bake for 30 minutes. Cool before slicing. Serve with the whipped cream.

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Featured Recipe!

Coconut Pecan Pie

Ingredients:

• 2 unbaked pie crusts
• 8 oz cool whip
• 8 oz cream cheese (softened)
• 2 c. Bass pecan pieces
• 1 c. coconut
• 1 stick butter
• 1 jar caramel topping
• 1-1/2 c. powdered sugar

Method:

Brown the pie crusts. Combine pecans, coconut, and butter. Cook on medium heat until toasted; let cool. Mix cream cheese, cool whip, and sugar. Spread in cooled pie shells. Top with pecan mixture - then top with the caramel topping.

From the kitchen of
Regina Massey
Bruce, MS

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Three Pecan Chocolate Pies

Ingredients:

• 3 c. sugar
• 7 tbsp cocoa
• Dash of salt
• 4 eggs
• 1 (12 oz) can evaporated milk
• 1 tsp vanilla flavoring
• 1 stick melted butter or oleo
• 1 can (2 cups) coconut
• 1 c. Bass pecan pieces

Method:

Mix sugar, cocoa and salt. Add beaten eggs. Stir in milk and vanilla. Add melted butter or oleo, coconut, and pecans. Pour into three unbaked pie shells. Bake at 350 degrees for 45 minutes.

From the kitchen of
Mrs. Hallie Jeanne Herring
Hattiesburg, MS

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Pecan Pie

Ingredients:

• 1 c. light corn syrup
• 3 tbsp flour
• 2 tbsp margarine (melted)
• 3 eggs
• 1 tsp vanilla
• 1-1/2 cups of Bass pecans (toasted in microwave)

Method:

Pour the toasted pecans in bottom of pie crust that has been brushed with beaten egg. Mix other ingredients and pour over pecans. Bake in 325 degree oven for 55-60 minutes. May cut oven off at 60 min. and leave in 5 minutes longer. Adjust this to your own oven.

From the kitchen of
Joan Stanford
Ripley, MS

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Mississippi Mud Pie

Ingredients:

• 3 (1 oz) squares of unsweetened chocolate
• 1½ c. sifted powdered sugar
• ½ c. whipping cream
• 1/3 c. butter
• 3 tbsp light corn syrup
• Dash of salt
• 1 tbsp of vanilla extract
• 1 (9 inch) graham cracker crust
• 1 c. Bass pecan pieces (divided)
• 3 c. coffee flavored ice cream (softened and divided)
• Sweetened whipped cream

Method:

Melt chocolate in a heavy saucepan over low heat; add powdered sugar and next 4 ingredients. Cook, stirring constantly, until the mixture is smooth. Remove from the heat, stir in vanilla, and let the mixture cool.

Spread ½ cup of the chocolate sauce on the bottom of the graham cracker crust and sprinkle with ¼ cup pecans. Freeze for 10 minutes. Remove from freezer and spread 1 cup of ice cream over pecans. Freeze for 20 minutes. Repeat layers twice.

Cover pie and freeze for 8 hours. Drizzle remaining chocolate sauce over pie. Pipe the sweetened whipped cream around the edge of the top of the pie and sprinkle with remaining pecans. Serves 6-8.

From the kitchen of
Pattie Bush
Laurel, MS

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Chocolate Chunk Mini Pecan Tarts

Ingredients:

• 20-24 tart shells (if frozen, take out of freezer about 5-10 minutes before you begin)
• 20-24 Bass Mammoth Pecan Halves (one for each tart)
• Bass pecan pieces (as many per tart as you like)
• Rich semi-sweet chocolate broken into small chunks (as many per tart as you like)
• 3 eggs
• 1/3 c. granulated sugar
• 1/3 c. brown sugar
• 1/3 c. dark corn syrup
• 1 tbsp light corn syrup
• ½ tsp vanilla extract

Method:

Preheat oven to 325 degrees F. Place tart shells on baking sheet (about 20-24 on a large baking sheet). In the bottom of each tart add 1 tbsp (or more - as long as there's still room for the filling) chocolate chunks and 1 tbsp (or more - as long as there's still room for the filling!) pecan pieces, then place a Bass mammoth pecan half on top of each.

In a mixing bowl, whisk together eggs, granulated sugar, brown sugar, corn syrup and vanilla. Pour the filling over the pecans (making sure there's enough to coat them).

Bake for about 40-45 minutes until crust is browned and filling is set. Remove from oven and move to wire racks to cool. Optional: Serve with ice cream or whipped cream on top.

From the kitchen of
Alicia Conti
Delta BC, Canada

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