Citrus Pecan Pie

A perfect pecan pie with a hint of citrus- orange and lemon.

Quick Facts

Prep Time: 15 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours
Yield: 8 servings


  • 1 cup Karo┬« Light Corn Syrup
  • 3 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 1/4 cup butter OR margarine, melted
  • 1/4 cup orange juice
  • 1/8 teaspoon sea salt
  • 1 teaspoon freshly grated orange peel
  • 1 teaspoon freshly grated lemon peel
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups (6 ounces) pecans
  • 1/2 cup ground pecans
  • 1 (9-inch) unbaked OR frozen*** deep-dish pie crust


  1. Preheat oven to 350°F.

    Mix corn syrup, eggs, egg yolks, sugar, butter, orange juice, sea salt, orange peel, lemon peel and vanilla using a spoon.  Stir in all pecans.  Pour filling into pie crust.

    Bake on center rack of oven for 60 to 70 minutes (see tips for doneness below).  Cool for 2 hours on wire rack before serving.

    Recipe Tips:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly - it should spring back when done.  For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.  If pie crust is overbrowning, cover edges with foil.