Home Lifestyle Orange Pecan Pie: A Gourmet Cowboy Recipe

Orange Pecan Pie: A Gourmet Cowboy Recipe


For a cowboy-style twist on the classic pecan pie, try this Orange Pecan Pie recipe from Bob Kinford, author of The Gourmet Cowboy (Cowboy Style Gourmet Cuisine) cookbook.


How to Make an Orange Pecan Pie


9” pie crust
¼ lb butter
½ c brown sugar
½ c light corn syrup
½ c dark corn syrup
2 Tbl evaporated milk
2 tsp orange extract
1 tsp vanilla
1½ c pecans
4 eggs
9 inch pie shell


Preheat oven to 350. Combine all ingredients EXCEPT eggs, pecans and pie shell in a saucepan over medium heat, stirring occasionally until butter is melted. Spread pecans evenly over the bottom of the pie shell. Beat eggs until foamy. When butter is melted, blend in the eggs and pour over pecans. Bake at 350 for 50 to 55 minutes or until a knife inserted halfway between the center and edge comes out clean.

Add a Pie Crust

When deciding to make a pie (or quiche) after 10 to 14 hours in the saddle, one tends to take as many shortcuts as possible. If you decide to make your own pie crust, the following recipe is about as good as you can get. However, a homemade crust will take longer to cook as it is typically slightly thicker. Another factor in cooking time will be whether or not you use a metal pie pan or a glass pie dish. Generally, add 10 to 15 minutes the time in the recipes for metal and 15 to 20 minutes for glass.

2/3 C butter
2 C flour
1 t salt
5 to 6 T ice water

Chill a large mixing bowl in the freezer for 5 to 10 minutes. Sift flour into a bowl. Cut butter into slivers then cut into flour using a pastry cutter or fork until particles are the size of small peas. Sprinkle with ice water until flour is moist. Divide dough into 2 balls. Lightly dust board or pastry cloth with flour. Roll pastry to about 1/8 inch thick (2” larger than pie tin).

Recipe provided by Bob Kinford  | Photo credit Flickr – @joefoodie

Originally posted November 17, 2010. Updated on June 10, 2020.



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