Orange Pecan Lace Pie

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Orange Pecan Lace Pie Ingredients

15 oz Pack pie crust	1/4 ts Grated orange peel
Filling:	1 1/2 c Chopped pecans
1/3 c Sugar	Topping:
3/4 c Light corn syrup	1 oz Melted semisweet chocolate
1 tb Melted butter	Candied orange peel*

Instructions for Orange Pecan Lace Pie

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, 1/2 cup water, 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: PieCuisine: Uncategorized

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