Pecan Pie With A Hint Of Orange

CRUST: Mix 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. Roll 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: Lightly beat eggs. Whisk in brown sugar, corn syrup, salt,
butter, vanilla, orange liqueur and zest to make filling. Remove 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. Bake 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.
Yields 10 servings.

Each serving: 480 calories, 448 mg sodium, 153 mg cholesterol, 29 grams
fat, 51 grams carbohydrates, 6 grams protein, 0.33 grams fiber

VARIATION: Chocolate Pecan Pie — 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. Follow Pecan Pie Filling directions above, mixing chocolate with
eggs, brown sugar, corn syrup, salt, butter and 2 teaspoons vanilla extract
(instead of 1 teaspoon), and omitting zest and liqueur. Line pastry shell
with pecans and fill as above. Yields 10 servings.

Each serving: 362 calories, 447 mg sodium, 153 mg cholesterol, 18 grams
fat, 47 grams carbohydrates, 5 grams protein, 0.05 grams fiber