Citrus Pecan Pie
A perfect pecan pie with a hint of citrus- orange and lemon.
Prep Time: 15 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours
Yield: 8 servings
1 cup Karo® Light Corn Syrup
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
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.