A perfect pecan pie with a hint of citrus-orange and lemon.
Preheat oven to 350°F.
Lightly beat eggs and egg yolks in a large mixer bowl. Add sugar, corn syrup, butter, orange juice, salt, orange peel, lemon peel and vanilla; beat until blended. Pour filling into pie crusts. Spread 6 ounces or 1-1/2 cups of pecans evenly over top of pie. Bake 60 to 70 minutes. Cool on wire rack. Store pies in refrigerator.
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.