Orange Pecan Pie Recipes

ORANGE-PECAN PIE

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.

ORANGE PECAN PIE

Steps:

• Combine all filling ingredients in a medium bowl; mix well.
• Pour into pie shell.
• Bake in preheated 350F oven for 45 minutes.

BOURBON AND ORANGE PECAN PIE

Steps:

• 1. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Mix in the pecans.
• 2. Pour the pecan mixture into the pie crust. Set an oven rack on the lowest position and heat oven to 350 degrees. Place the pie plate on a foil-lined baking sheet.
• 3. Bake until the center is set, about 50 to 55 minutes. Let cool completely to room temperature before serving. Top with whipped cream or vanilla ice cream.
• 4. This pie can be made up to one day in advance and stored, loosely covered with plastic wrap, at room temperature.

ORANGE PECAN PIE

Steps:

• 1. Heat oven to 350F. In large bowl, beat eggs. Add molasses, corn syrup, orange juice, orange peel, and vanilla; beat until well blended. Stir in pecans.
• 2. Pour into unbaked pie shell. Bake 30 to 45 minutes or until filling sets. Cool on wire rack. Garnish as desired. Serve with whipped cream, if desired. Makes 8 servings.

CHOCOLATE ORANGE PECAN PIE

Steps:

• Sift the flour and salt into a mixing bowl.
• Rub the fats into it until the mixture resembles fine crumbs.
• Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
• Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
• Roll the pastry out and place in a pie dish that has been dusted with cornflour.
• Blind bake for 10 minutes.
• Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
• Fold in the pecans, you can chop them in half if desired.
• Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.