Orange pecan lace pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Pack pie crust |
| Filling: | ||
| ⅓ | cup | Sugar |
| ¾ | cup | Light corn syrup |
| 1 | tablespoon | Melted butter |
| ¼ | teaspoon | Grated orange peel |
| 1½ | cup | Chopped pecans |
| Topping: | ||
| 1 | ounce | Melted semisweet chocolate |
| Candied orange peel* | ||
Directions
Heat oven to 450. Prepare crust for filled one crust 9" pie. Flute using rope, or spiral edge or as desired. Partially bake crust at 450 for 8 minutes. If crust puffs up, gently press back to bottom & sides with back of wooden spoon. Reduce heat to 350. In small bowl combine sugar, syrup, butter, eggs & peel; blend well. Stir in pecans. Pour into partially baked crust. Bake at 350 for 25-30 minutes or until filling is set. Cover edge of crust with strips of foil after 15-20 minutes to prevent excessive browning. Cool slightly. Drizzle top with melted chocolate. Garnish with candied orange peel. Store in refrigerator. * To make candied orange peel, remove peel from 1 orange. Cut peel into 1/16" wide strips. In small saucepan, boil peel, ½ cup water, ½ cup powdered sugar & 1 Tbls. grenadine syrup until peel is tender, about 15 minutes. Drain; cool. Store in covered container in refrigerator for up to 2 weeks.
File
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