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.
File