Recipe - Orange Pecan Lace Pie

15 ounce Pack pie crust
Filling:
1/3 cup Sugar
Three fourths cup Light corn syrup
1 tablespoon Melted butter
One fourth teaspoon Grated orange peel
1 One half cup Chopped pecans
Topping:
1 ounce Melted semisweet chocolate
Candied orange peel*

Heat oven to 450. Prepare crust for filled one crust 9" pie. Flute
using rope, or spiral edge or as desired. Partially bake crust at 450
for 8 minutes. If crust puffs up, gently press back to bottom & sides
with back of wooden spoon. Reduce heat to 350. In small bowl combine
sugar, syrup, butter, eggs & peel; blend well. Stir in pecans. Pour
into partially baked crust. Bake at 350 for 2530 minutes or until
filling is set. Cover edge of crust with strips of foil after 1520
minutes to prevent excessive browning. Cool slightly. Drizzle top
with melted chocolate. Garnish with candied orange peel. Store in
refrigerator. * To make candied orange peel, remove peel from 1
orange. Cut peel into 1/16" wide strips. In small saucepan, boil
peel, One half cup water, One half cup powdered sugar & 1 Tbls. grenadine syrup
until peel is tender, about 15 minutes. Drain; cool. Store in covered
container in refrigerator for up to 2 weeks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip