The sweet-tart flavor of Louisiana citrus shines in this pecan pie.Citrus Pecan Pie
Makes 1 (9-Inch) Pie
Ingredients
- Cream Cheese Pie Dough (recipe follows)
- 1 cup firmly packed dark brown sugar
- ¾ cup light corn syrup
- ½ cup unsalted butter, melted
- 4 large eggs, divided
- 1¼ teaspoons orange zest, divided
- 1 tablespoon fresh orange juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups pecan halves
- ½ cup heavy whipping cream
- ¼ cup confectioners’ sugar
- Garnish: orange zest twists
Cream Cheese Pie Dough
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 ounces cold cream cheese, cubed
- 6 tablespoons cold unsalted butter, cubed
- ½ teaspoon orange zest
- ½ teaspoon lemon zest
- 3 tablespoons cold water
- 1 teaspoon apple cider vinegar
Instructions
- Position oven rack in bottom third of oven. Preheat oven to 350°.
- On a lightly floured surface, roll Cream Cheese Pie Dough into a 12-inch circle (⅛ inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Refrigerate until ready to use.
- In a medium bowl, whisk together brown sugar, corn syrup, melted butter, 3 eggs, 1 teaspoon orange zest, orange juice, lemon zest, vanilla, and salt. Gently stir in pecans. Pour into prepared crust.
- In a small bowl, beat remaining 1 egg until foamy; brush crust with egg.
- Bake for 40 minutes. Loosely cover with foil, and bake until filling is slightly jiggly in center, 20 to 25 minutes more. Let cool completely on a wire rack.
- In a medium bowl, beat cream, confectioners’ sugar, and remaining ¼ teaspoon orange zest with a mixer at medium speed until soft peaks form. Serve pie with whipped cream. Garnish with orange zest twists, if desired.
Cream Cheese Pie Dough
- In the work bowl of a food processor, place flour, baking powder, and salt; pulse to combine. Add cold cream cheese; pulse until mixture is crumbly. Add cold butter and zests; pulse 4 times.
- In a small bowl, combine 3 tablespoons cold water and vinegar. Pour vinegar mixture through food chute in a slow, steady stream, pulsing until butter is pea-size and dough holds together when pinched, about 6 times.
- Turn out dough onto a clean work surface, and knead into a ball. Shape into a disk, and wrap tightly in plastic wrap. Refrigerate for 1 hour or up to 3 days. If refrigerating for longer than 1 hour, let dough stand at room temperature for 15 minutes before rolling.
