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

Ingredients Nutrition


  1. 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. 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. 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.
  4. 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).
  5. 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.
  6. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  7. 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.

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