Candied-Orange Pecan Pie

Because a picture is way better than a 1000 words, picture this: zesty candied orange slices nestled in a bubbling mass of buttery pecans and sweet caramel, wrapped up in a flaky pastry shell. This Valentine’s Day my treat to you is this recipe from my book: Miracle Pill 10 Truths to Healthy, Thin, & Sexy. I get to share it with viewers this week at 5:50 a.m., on KUTV2. My only question is: at that time of the morning, is pie really necessary? Apparently the answer is a resounding “Yes!” According to my husband, “The choice to pie or not to pie is never really about need. It’s about want.”

Furthermore, the obvious question about how this calorie blitz has anything to do with weight maintenance, stands in need of addressing. Boiled down to bare potatoes, who on earth wants to restrict yummy treats for the rest of their lives? Go ahead. Raise your hands if this sounds exciting. The essence of living is pleasure and because we are designed to moan with delight with every mouthful, let’s not kid ourselves and deny the need. Instead, how about we converse with our bodies in a healthy, “thin” way and truly taste this food—and all others for that matter. Stay present—no escape, that kind of tasting. How about we honor our bodies when the brain sends back the message that we are done. How about we base our regular diet around a foundation of plant-based foods (whole grains and vegetables), with other groups included as needed? Oh, and would it be so bad to do a super-moderate walk around the park for 35 minutes? Sound simple? It pared off 110-pounds from my body over 4 years and none of that weight has ever come back.

Furthermore, I eat pie. “Nuff said.

Candied-Orange Pecan Pie

Serves 8-10

When time permits, try this fabulous crust recipe, or use a frozen store-bought shell.

For Candied Oranges

2 firm seedless oranges (Valencia are good)

2 cups water

1 cup sugar

For Crust

1 1/4 cups all purpose flour

1/2 tablespoon sugar

1/2 teaspoon salt

1 teaspoon orange zest, chopped fine

1/2 cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

4 tablespoons (or more) ice water

For Filling

1 cup golden brown sugar

1 cup light corn syrup

1/4 cup (1/2 stick) unsalted butter, melted

3 large eggs

1 teaspoon grated orange peel

1 tablespoon orange juice concentrate

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups pecan halves (about 9 1/2-ounces), toasted

Make Crust:

Blend flour, sugar, salt and orange zest in processor. Add butter and pulse until coarse meal forms. Add 4 tablespoons ice water. Using short pulses, process just until moist clumps form, adding more water if necessary. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling). Makes one 9-inch crust.

Make Candied Oranges:

In a small pot, over medium heat, stir water and sugar until sugar dissolves. Slice oranges into 1/8-inch wheels, discarding ends. Slice each wheel in half to make half-moons. Add orange slices to sugar syrup and stir gently to submerge. Simmer on medium low heat for at least 1/2-hour. Remove pot from heat and cool completely in syrup. Drain well before using (reserve syrup for other uses).

Make Pie:

Roll out dough on floured surface to a 13-inch round. Transfer to a 9-inch deep-dish glass pie dish. Trim overhang to 1/2 –inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375-degrees. Line pie crust with foil and weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and weights. Bake until golden brown, about 5 minutes longer until crust is golden brown. Remove from oven and maintain oven temperature.

Whisk brown sugar, corn syrup, melted butter, orange peel, orange juice concentrate, salt and vanilla extract in a large bowl. Whisk in eggs 1 at a time. Stir in toasted pecans. Pour filling into prepared crust. Top with 8-10 candied orange wheels (arranged so each slice has an intact orange wheel). Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. Refrigerate. Can be made one day in advance.

Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy.