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Citrus Pecan Pie

Citrus Pecan Pie




8 servings


1 hour 10 minutes


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  • 1 cup Crown® Lily White® Corn Syrup
  • 3 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 1/4 cup butter OR margarine, melted
  • 1/4 cup orange juice
  • 1/8 teaspoon sea salt
  • 1 teaspoon freshly grated orange peel
  • 1 teaspoon freshly grated lemon peel
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups (6 ounces) pecans
  • 1/2 cup ground pecans
  • 1 (9-inch) unbaked OR frozen*** deep-dish pie crust



  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, egg yolks, sugar, butter, orange juice, sea salt, orange peel, lemon peel and vanilla using a spoon. Stir in all pecans. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness below). Cool for 2 hours on wire rack before serving.

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.


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