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Orange-Pecan Pie

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  • Prep 35 min
  • Total 2 hr 25 min
  • Servings 8
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You get a triple dose of orange in this yummy fruit, nut and chocolate pie.
Updated Aug 14, 2006
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Orange Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 to 3 tablespoons cold water
  • Sugar


  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 1 to 2 tablespoons orange-flavored liqueur or orange juice
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves


  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening

Orange Sauce

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 3/4 cup orange juice
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 1 tablespoon grated orange peel
Make With
Gold Medal Flour


  • 1
    In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
  • 4
    In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
  • 5
    Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
  • 6
    In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an extra-special chocolate touch, arrange a few semisweet chocolate chips around the rim of the pie right after you remove it from the oven.
  • tip 2
    If you’re short on time, replace the orange sauce with a store-bought caramel topping. The caramel flavor will go well with the orange in the crust and pie filling.


625 Calories, 34 g Total Fat, 6 g Protein, 76 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
34 g
Saturated Fat
10 g
100 mg
420 mg
170 mg
Total Carbohydrate
76 g
Dietary Fiber
2 g
6 g
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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