PECAN PIE
Steps:
- Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.
ORANGE-PECAN PIE
You get a triple dose of orange in this yummy fruit, nut and chocolate pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 20
Steps:
- In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), 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. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. 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. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
- In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
- In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.
Nutrition Facts : Calories 625, Carbohydrate 76 g, Cholesterol 100 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg
ORANGE PECAN PIE
Make and share this Orange Pecan Pie recipe from Food.com.
Provided by Punky Julster
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Combine all filling ingredients in a medium bowl; mix well.
- Pour into pie shell.
- Bake in preheated 350F oven for 45 minutes.
Nutrition Facts : Calories 3090.7, Fat 174.7, SaturatedFat 49.2, Cholesterol 756.5, Sodium 2453.8, Carbohydrate 379.2, Fiber 12.8, Sugar 148.7, Protein 35.9
ORANGE PECAN PIE
Pecan pie with a bright orange flavor!
Provided by chebber
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
- Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
- Bake until pie filling is set in the center, about 45 minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 50.4 g, Cholesterol 85 mg, Fat 24.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 354.8 mg, Sugar 18.1 g
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