Orange and Vanilla Pecan Pie
Ingredients:
- 1 sheet refrigerated pie crust (half a 15-ounce package)
- 1 cup light corn syrup
- 2/3 cup packed light brown sugar
- 5 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 3/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 2 cups toasted pecan halves
- Freshly whipped cream, for serving (optional)
Method:
1. Preheat the oven to 425 degrees. Place a sheet pan in the oven and preheat for 15 minutes. Meanwhile, unroll the pie crust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Keep the crust refrigerated while making the filling.2. Whisk the corn syrup, brown sugar, butter, vanilla, orange zest and salt together in a medium bowl. Whisk in the eggs until just incorporated.
3. Chop 1 cup pecans and spread evenly over the piecrust. Pour the filling into the crust over the nuts. Arrange the remaining 1 cup pecans on top in a decorative pattern.
4. Place the pie on the preheat sheet pan and bake for 15 minutes. Lower the temperature to 350 and bake the pie until a knife inserted into the center comes out clean, about 35 minutes more. Cool completely on a rack. Serve with whipped cream, if desired.
Serves: 8-10
Active Time: 30 minutes
Total Time: 3 hours