Citrus Pecan Pie

Makes 4 pies

A perfect pecan pie with a hint of citrus-orange and lemon.

Bake Time
60 to 70 minutes
32 fluid ounces (1 quart) Karo® Light Corn Syrup
1 dozen eggs
8 egg yolks
2 pounds (4 cups) sugar
8 ounces (1 cup) butter OR margarine, melted
1 cup orange juice
1/2 teaspoon salt
4 teaspoons freshly grated orange peel
4 teaspoons freshly grated lemon peel
4 teaspoons pure vanilla extract
1-1/2 pounds (6 cups) pecans
4 (9-inch) unbaked deep-dish regular OR gluten free pie crusts

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.