Desserts-Pie: Orange Pecan Pie
Source of Recipe
justmecookin.com
List of Ingredients
Orange Pastry, recipe follows
2/3 cup sugar
1/3 cup butter, melted
1 cup corn syrup
1 to 2 tablespoons orange juice
1/2 teaspoon salt
3 eggs
1 cup pecan halves
1/4 cup semisweet chocolate chips
1 teaspoon shortening
Orange Sauce, recipe followsRecipe
Heat oven to 375 degrees. Make Orange Pastry--except cut scraps of rolled pastry with tiny star-shaped cookie cutter instead of fluting edge of pie crust. Sprinkle cutouts with sugar; press on pastry edge.
Beat sugar, butter, corn syrup, liqueur, salt and eggs in medium bowl with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until set. Cool 15 minutes. Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool with Orange Sauce. Makes 8 servings
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Orange Pastry
1 cup all-purpose flour
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water
Mix flour, orange peel and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
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Orange Sauce
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup orange juice
2 tablespoons orange juice
1 tablespoon grated orange peel
Mix sugar and cornstarch in 1-quart saucepan. Stir in orange juice and liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve warm.
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