Orange-Pecan Pie

Name: Orange-Pecan Pie
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: orange pastry dough; 2/3 cup sugar; 1/3 cup butter or 1/3 cup margarine, melted; 1 cup corn syrup; 1 -2 tablespoon orange-flavored liqueur or 1 -2 tablespoon orange juice; 1/2 teaspoon salt; 3 eggs; 1 cup pecan halves; 1/4 cup semi-sweet chocolate chips; 1 teaspoon shortening; 1 cup all-purpose flour; 1 tablespoon grated orange peel; 1/2 teaspoon salt; 1/2 cup shortening; 2 -3 tablespoons cold water; 1/4 cup sugar; 1 tablespoon cornstarch; 3/4 cup orange juice; 2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice; 1 tablespoon grated orange peel

Submitted by Barenakedchef

"You get a triple dose of orange in this yummy fruit, nut and chocolate pie. Source: Gold Medal Extra Special Holiday Baking booklet"

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photo by Barenakedchef

Ready In:: 2hrs
Ingredients:: 20
Serves:: 8

ingredients

orange pastry dough
²⁄₃ cup sugar
¹⁄₃ cup butter or 1/3 cup margarine, melted
1 cup corn syrup
1 -2 tablespoon orange-flavored liqueur or 1 -2 tablespoon orange juice
¹⁄₂ teaspoon salt
3 eggs
1 cup pecan halves
¹⁄₄ cup semi-sweet chocolate chips
1 teaspoon shortening
1 cup all-purpose flour
1 tablespoon grated orange peel
¹⁄₂ teaspoon salt
¹⁄₂ cup shortening
2 -3 tablespoons cold water
¹⁄₄ cup sugar
1 tablespoon cornstarch
³⁄₄ cup orange juice
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
1 tablespoon grated orange peel

directions

1. Heat oven to 375ºF. 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.
2. 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.
3. 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.
Orange Pastry: 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.
Orange Sauce: 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.