Ingredients
5 eggs, beaten
1/2 cup sugar
1 1/4 cups light Karo corn syrup
1/4 cup Steen’s cane syrup
3 tbsp grated orange rind
1/3 cup orange juice
1 1/4 tbsps all-purpose flour
1/4 tsp salt
1 cup chopped pecans
1 unbaked 9-inch pastry shell
pecan halves
Preparation
Combine eggs, sugar, corn syrup, cane syrup, orange rind, orange juice, flour and salt. Beat at medium speed of electric mixer until blended. Stir in chopped pecans. Pour mixture into pastry shell. Arrange pecan halves on top of pie. Bake at 350°F for 55-60 minutes. Cool overnight. Slice into 8 wedges.
