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- 5 eggs, beaten
- 1/2 cup (125 ml) sugar
- 1-1/4 cups (300 ml) light Karo corn syrup
- 1/4 cup (60 ml) cane syrup
- 3 tbsp (45 ml) grated orange rind
- 1/3 cup (80 ml) orange juice
- 1-1/4 tbsp (17.5 ml) all purpose flour
- 1/4 tsp (1 ml) salt
- 1 cup (225 ml) chopped pecans
- 1 unbaked 9-inch pastry shell
- pecan halves
- 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 degrees (175 C.) for 55 to 60 minutes.
- Cool overnight.
- Slice into 8 wedges.
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