Southern Orange Pecan Pie
Yield
servingsPrep
5 minCook
45 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
slightly beaten |
|
| 1 | cup |
light corn syrup
|
|
| ¾ | cup |
sugar
granulated |
|
| 1 | tablespoon |
orange juice
fresh |
|
| 2 | tablespoons |
orange zest
grated |
|
| 2 | tablespoons |
butter
unsalted, melted |
|
| 1 | cup |
pecans
coarsely chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
slightly beaten |
|
| 237 | ml |
light corn syrup
|
|
| 177 | ml |
sugar
granulated |
|
| 15 | ml |
orange juice
fresh |
|
| 3E+1 | ml |
orange zest
grated |
|
| 3E+1 | ml |
butter
unsalted, melted |
|
| 237 | ml |
pecans
coarsely chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
Directions
To slightly beaten eggs.
Add syrup, sugar, orange juice and rind.
Stir in butter.
Spread pecans over unbaked pie crust and slowly cover with sugar mixture, covering completely.
Bake approximately 45 minutes.
Cool on a wire rack.
Serve with vanilla ice cream or whipped cream which has been flavored with a dash of orange liquor.
