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    Orange-Pecan Pie Orange-Pecan Pie

    You get a triple dose of orange in this yummy fruit, nut and chocolate pie.

    Prep: 35 min - Bake: 50 min - Cool: 15 min

    Orange Pastry (below)
    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
    1/2 teaspoon salt
    3 eggs
    1 cup pecan halves
    1/4 cup semisweet chocolate chips
    1 teaspoon shortening
    Orange Sauce (below)

    1. Heat oven to 375F. Make Orange Pastry--except cut scraps of rolled pastry with tiny star-shaped cookie cutter instead of fluting edge of pie crust. Sprinkle cutouts with sugar; press on pastry edge.

    2. Beat sugar, butter, corn syrup, liqueur, salt and eggs in medium bowl with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

    3. Bake 40 to 50 minutes or until set. Cool 15 minutes. Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool with Orange Sauce.

    Makes 8 servings

    Orange Pastry
    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

    Mix flour, orange peel and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

    Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

    Orange Sauce

    1/4 cup sugar
    1 tablespoon cornstarch
    3/4 cup orange juice
    2 tablespoons orange-flavored liqueur or orange juice
    1 tablespoon grated orange peel

    Mix sugar and cornstarch in 1-quart saucepan. Stir in orange juice and liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve warm.

    Nutritional Info Per 1 Serving:
    Calories 625 (Calories from Fat 305); Fat 34g (Saturated 10g); Cholesterol 100mg; Sodium 420mg; Potassium 170mg; Carbohydrate 76g (Dietary Fiber 2g); Protein 6g

    Diet Exchanges: Not Recommended

    This recipe displayed with permission from General Mills, Inc.

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