Orange Pecan Pie

Makes 4 pies

Adding freshly grated orange peel gives a whole new dimension of flavor!

Bake Time
50 to 55 minutes
1 dozen eggs
2 pounds (4 cups) sugar
32 fluid ounces (1 quart) Karo® Light Corn Syrup
OR Karo® Dark Corn Syrup
4 ounces (1/2 cup) butter OR margarine, melted
3 tablespoons freshly grated orange 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 in a large mixer bowl.  Add sugar, corn syrup, butter, orange 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 50 to 55 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.