Citrus Pecan Pie

The sweet-tart flavor of Louisiana citrus shines in this pecan pie.
Citrus Pecan Pie
Makes 1 (9-Inch) Pie
  • 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
  1. Position oven rack in bottom third of oven. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. In a small bowl, beat remaining 1 egg until foamy; brush crust with egg.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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.



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