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Orange-Pecan Pie
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Prep Time:
35 minutes
Total Time:
2 hours 25 minutes
Indulge in a tantalizing orange-infused pie with fruits, nuts, and chocolate.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 to 3 tablespoons cold water
  • Sugar
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 1 to 2 tablespoons orange-flavored liqueur or orange juice
  • 3 eggs
  • 1 cup pecan halves
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 3/4 cup orange juice
  • 2 tablespoons orange-flavored liqueur or orange juice
Instructions:
  • Combine flour, orange peel, and salt in a medium bowl. Use a pastry blender or two knives to cut in shortening until the mixture resembles small peas. Sprinkle cold water over the mixture, one tablespoon at a time, and use a fork to toss until the dough is moistened and starts to come together (add 1 to 2 teaspoons more water if needed).
  • Combine pastry into a ball and shape into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate for about 45 minutes until firm but pliable. This helps the shortening to firm up, resulting in a flakier pastry when baked. If chilled longer, allow the pastry to soften slightly before rolling it out.
  • Preheat oven to 375°F. Roll out the pastry with a floured rolling pin into a round shape that is 2 inches larger than the upside-down 9-inch glass pie plate. Fold the pastry into fourths and place it in the pie plate. Unfold the pastry and gently press it against the bottom and sides of the plate. Trim any overhanging pastry to 1 inch from the rim of the pie plate. Tuck and seal the edges of the pastry under to align with the plate. Use a small star-shaped cookie cutter to cut out shapes from the pastry scraps. Sprinkle the cutouts with sugar and press them onto the edge of the pastry.
  • In a medium bowl, whisk or beat all filling ingredients except pecans until smooth. Mix in pecans and pour into the pastry-lined pie plate. Cover the pastry edge with a 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake for 40 to 50 minutes until the crust is golden brown and the filling is firm, uncovering for the last 15 minutes. Allow it to cool for 15 minutes. Melt chocolate chips and shortening in a small saucepan over low heat, stirring constantly. Drizzle the mixture over the pie.
  • In a small saucepan, combine sugar and cornstarch. Add orange juice and liqueur. Cook over medium heat, stirring constantly, until thickened and boiling. Boil for 1 minute. Mix in orange peel. Pour sauce over pie and serve.

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