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Pecan pie with a hint of orange

Pecan pie with a hint of orange
Los Angeles Times

I used to ask for lemon meringue pie every year for my birthday instead of chocolate cake. The reason: My mother made great pies. If birthdays make me think of lemon pie, Thanksgiving makes me think of pecan pie. Every ... Read more

Total time: 2 hours, 15 minutes | Serves 10


  • 1 1/2 cups flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 stick cold butter, cut into small pieces
  • 1 egg yolk
  • 3 tablespoons ice water

Step 1Mix flour, sugar and salt. Using food processor, pastry blender or hands, cut butter into flour until it resembles small peas. Mix yolks and water, and add to flour mixture, mixing just until incorporated. Wrap dough in plastic wrap and chill 1 hour.

Step 2Roll out pastry 1/8 inch thick. Roll up on rolling pin and unroll in 9-inch pie tin. Trim off excess (it can be used for decorating edges). Set crust in freezer until filling is prepared. This will help crust edges retain their shape when baked.

Filling and assembly

  • 4 eggs
  • 1 cup brown sugar
  • 2/3 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/3 cup melted, cooled butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec
  • 1/4 teaspoon orange zest
  • 2 cups chopped pecans
  • Whipped cream, optional

Step 1Lightly beat eggs. Whisk in brown sugar, corn syrup, salt, butter, vanilla, orange liqueur and zest to make filling.

Step 2Remove crust from freezer. Line bottom with chopped pecans and pour filling over nuts. Lift pie and gently tap on counter top to release air bubbles. If necessary, smooth out bubbles with spatula.

Step 3Bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and cook until center of pie doesn't jiggle when moved, about 40 minutes. Cool before serving. Serve with whipped cream.


Chocolate pecan pie:

1. Melt 3/4 cup semisweet chocolate chips in double boiler. Make sure that water does not touch upper bowl. Alternatively, melt chocolate in microwave intermittently 2 to 4 minutes on 50% power; time will vary according to microwave used. Let chocolate cool briefly.

2. Follow pecan pie filling directions, mixing chocolate with eggs, brown sugar, corn syrup, salt, butter and 2 teaspoons vanilla extract (instead of 1 teaspoon), and omitting zest and liqueur.

3. Line pastry shell with pecans and fill as above.


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