A zesty southern classic, pecan pie with a kiss of orange.

Orange Pecan Pie

3 large eggs
1/2 cup molasses
1/2 cup light corn syrup
1/4 cup orange juice
1 teaspoon finely grated orange peel
1 teaspoon vanilla extract
1 1/2 cups whole pecans
1 (9-inch) unbaked pie shell

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat eggs until frothy. Add molasses, corn syrup, orange juice, orange peel and vanilla. Whisk until well blended. Stir in pecans. Pour into unbaked pie shell.
3. Bake for 40 to 50 minutes or until filling is set. Cool on a wire rack. Serve with a dollop of freshly whipped cream, if desired.

Makes 8 servings.