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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.