| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 1 | Servings | ||
INGREDIENTS
| 15 | oz | Pack pie crust |
| Filling: | ||
| 1/3 | c | Sugar |
| 3/4 | c | Light corn syrup |
| 1 | tb | Melted butter |
| 1/4 | ts | Grated orange peel |
| 1 1/2 | c | Chopped pecans |
| Topping: | ||
| 1 | oz | Melted semisweet chocolate |
| Candied orange peel* |
INSTRUCTIONS
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
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