| 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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