Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 cup all purpose flour

  3. 1/3 cup 1 tbsp. solid vegetable shortening

  4. 2 to 3 tbsp. ice water

  5. Filling:

  6. 2/3 cup sugar

  7. 1/3 cup melted butter or margarine

  8. 1 cup light corn syrup

  9. 2 tbsp. orange liqueur or orange juice

  10. 1/2 tsp. salt

  11. 3 large eggs

  12. 1 cup pecan halves

  13. Sauce:

  14. 1/4 cup sugar

  15. 1 tbsp. cornstarch

  16. 3/4 cup orange juice

  17. 2 tbsp. orange liqueur

  18. 1 tbsp. finely grated orange peel

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Mix together flour, orange peel and salt in a medium bowl. Cut in shortening to coarse crumb consistency. Add water 1 tbsp. at a time until dough is evenly moistened and just comes together. Gather into a ball, flatten into a disc and cover tightly with plastic wrap. Cover and refrigerate 1 hour. Roll out to a 12 inch circle. Fit dough into a 9 inch pie pan. Trim overhang and flute edges.

  3. For Filling:

  4. Preheat oven to 375 degrees. Beat together sugar, butter, corn syrup, liqueur, salt and eggs in a large bowl until well blended. Stir in pecans and pour into prepared pie shell. Place pie on a baking sheet and bake 40 to 50 minutes until set, covering edges of crust with foil if browning too much. . Cool on a rack. Serve warm or cold with sauce.

  5. For Sauce:

  6. Mix together sugar and cornstarch in a medium saucepan. Stir in orange juice and liqueur. Cook, stirring, until mixture thickens and boils. Boil, stirring, 1 minute. Stir in orange peel. Serve warm.


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