Orange pecan lace pie

Yield: 1 Servings

Measure Ingredient
15 ounces Pack pie crust
\N \N Filling:
⅓ cup Sugar
¾ cup Light corn syrup
1 tablespoon Melted butter
¼ teaspoon Grated orange peel
1½ cup Chopped pecans
\N \N Topping:
1 ounce Melted semisweet chocolate
\N \N Candied orange peel*

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, ½ cup water, ½ 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.


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