ORANGE-PECAN PIE
You get a triple dose of orange in this yummy fruit, nut and chocolate pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 20
Steps:
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 625, Carbohydrate 76 g, Cholesterol 100 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg
CHOCOLATE AND ORANGE PECAN SHORTBREAD
Marry chocolate and orange flavors in a buttery shortbread cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.
- Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
- On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.
- Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 12 g, TransFat 0 g
ORANGE CHOCOLATE RICOTTA PIE
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 31g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 0 fiber), Protein 17g protein.
CHOCOLATE ORANGE PECAN PIE
This is a variation of Recipe #272153. Use a baking /pizza stone to place the pie dish on whilst baking to prevent the crust becoming soggy.
Provided by Pie Queen
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a mixing bowl.
- Rub the fats into it until the mixture resembles fine crumbs.
- Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
- Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
- Roll the pastry out and place in a pie dish that has been dusted with cornflour.
- Blind bake for 10 minutes.
- Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
- Fold in the pecans, you can chop them in half if desired.
- Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.
Nutrition Facts : Calories 842.2, Fat 53.7, SaturatedFat 20.9, Cholesterol 132.7, Sodium 211.9, Carbohydrate 86.9, Fiber 4.3, Sugar 47.4, Protein 9.7
CHOCOLATE ORANGE PECAN PIE
Steps:
- CRUST: Place flour & salt in large bowl. Add butter & shortening & rub with fingertips until mixture resembles coarse meal. Gradually mix in enough water until dough forms moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. Preheat oven to 425. Roll out dough on lightly floured surface to 14" round. Transfer to 9" glass pie dish. Trim & crimp edges. Freeze 10 minutes. Line w/foil; fill w/dried beans or pie weight. Bake until sides are set, about 12 minutes. Remove foil & beans & bake crust until pale golden, piercing w/toothpick if crust bubbles, about 7 minutes more. Transfer crust to rack. Reduce oven temp to 350. FILLING: Whisk first 7 ingredients in large bowl. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Whisk chocolate into filling. Arrange pecans in bottom of pie crust. Spoon filling over. Bake until filling puffs and no longer moves in center when pie is shaken, about 30 minutes. Transfer pie to rack and cool completely.
CHOCOLATE ORANGE PIE
From North Richland Hills, Texas, Laurie LaClair shares this make-ahead delight that's just in time for your Halloween bash. "I dreamed up this wonderful concoction when I was yearning for the creamy orange ice cream treat of my childhood," she writes.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the marshmallows, chocolate chips and milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until melted. Remove from the heat. Cool completely, Meanwhile, alternately arrange scoops of ice cream and sherbet in crust; smooth top. Pour chocolate sauce over pie; sprinkle with pecans. Cover and freeze for at least 4 hours. May be frozen for up to 2 months.
Nutrition Facts : Calories 417 calories, Fat 22g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
ORANGE PECAN PIE
Make and share this Orange Pecan Pie recipe from Food.com.
Provided by Punky Julster
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Combine all filling ingredients in a medium bowl; mix well.
- Pour into pie shell.
- Bake in preheated 350F oven for 45 minutes.
Nutrition Facts : Calories 3090.7, Fat 174.7, SaturatedFat 49.2, Cholesterol 756.5, Sodium 2453.8, Carbohydrate 379.2, Fiber 12.8, Sugar 148.7, Protein 35.9
ORANGE PECAN PIE
Pecan pie with a bright orange flavor!
Provided by chebber
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
- Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
- Bake until pie filling is set in the center, about 45 minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 50.4 g, Cholesterol 85 mg, Fat 24.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 354.8 mg, Sugar 18.1 g
CHOCOLATE PECAN PIE
Provided by Marian Burros
Categories dessert
Time 1h15m
Yield 8 or 9 servings
Number Of Ingredients 9
Steps:
- Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
- Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
- Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
- Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.
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