8 Servings


  • Orange Zest 1/2 tsp

Dry Goods

  • All Purpose Flour 1 1/4 cups

  • Large Dried Lima Beans 1 lb

  • Pecans 2 cups

Baking Products

  • Light Brown Sugar 1 1/4 cups

  • Powdered Sugar 2 Tbsp

Dairy & Eggs

  • Unsalted Butter 7 oz

  • Cream Cheese 1/2 cup

  • Eggs 3


  • Kosher Salt 1/2 Tbsp

  • Vanilla Extract 2 tsp

Packaged Products

  • Light Corn Syrup 1/2 cup

  • Dark Corn Syrup 1/4 cup


  • Water 1/4 cup


  1. Prepare Dough

    Note: If you prefer, you can use a 9-inch store-purchased unbaked pie crust instead of making it from scratch. Combine salt and flour in a bowl. Grate cold butter over the flour mix. Combine gently with hands. Add ice water (no ice) and mix. Wrap in plastic wrap and store in fridge for a minimum of 15 minutes.

    • 1 1/4 cups All Purpose Flour
    • 1 tsp Kosher Salt
    • 1/4 lb , frozen Unsalted Butter
    • 1/4 cup , ice Water
  2. Preheat Oven

    Preheat the oven to 375F.

    Connect Oven
  3. Roll Out Dough

    Note: If using store-purchased frozen pie crust, bake crust following the instructions printed on the label. Grease a 9-inch pie dish. Once dough has rested, gently pound and roll dough into a disc about 1/4" thick allowing for about 1" of overhang. With the help of the rolling pin, lift the dough into the pie dish, pressing firmly against sides and bottom of dish. Trim overhanging dough & prick bottom of dough with a fork. Cut a piece of parchment paper and insert it on top of dough. Pour in pie weights or dried beans to keep dough from puffing up and losing its form while cooking. Bake at 375F for 35-40 minutes or until bottom of pie shell is golden brown. Remove dried beans and place back in oven for 5 minutes.

    • 1 lb , for pie weight Large Dried Lima Beans
  4. Prepare Pie Filling

    In a large bowl, using a hand mixer, whip cream cheese, butter, salt & brown sugar until creamy. Add eggs, vanilla extract and corn syrups, mix until smooth. Fold in pecans and orange zest.

    • 1/2 cup , room temperature Cream Cheese
    • 3/8 cup , room temperature Unsalted Butter
    • 1/2 tsp Kosher Salt
    • 1 1/4 cups Light Brown Sugar
    • 3 Eggs
    • 2 tsp Vanilla Extract
    • 1/2 cup Light Corn Syrup
    • 1/4 cup Dark Corn Syrup
    • 2 cups Pecans
    • 1/2 tsp Orange Zest
  5. Assemble Pie & Bake

    Fill the pie shell with the pecan filling just to the lip of the pie. Bake at 375F for 35 minutes or until the pie is set in the middle with little to no jiggle when tapped. Let pie cool for 60 minutes before slicing & serving.

  6. Serve

    Once pie is cooled, slice onto a plate and serve, if desired, with whipped cream or ice cream. Garnish with powdered sugar.

    • 2 Tbsp , optional Powdered Sugar


  Amount per
Daily value percentage
Calories 990 kcal  
Total Fat 51 g 65%
Total Saturated Fat 19 g 93%
Unsaturated Fat 32 g  
Cholesterol 140 mg 46%
Sodium 560 mg 25%
Total Carbohydrate 114 g 41%
Fiber Total Dietary 15 g 53%
Sugars Total 64 g  
Protein 21 g 42%
Vitamin C 1 mg 0%
Calcium Ca 139 mg 10%
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By Innit Culinary Team