Arizona Pecan Pie You can use Arizona-grown pecans to give this old standard aregional slant. 1 cup light corn syrup About 1 cup sugar 2 eggs 1 cup whipping cream 2 tablespoons each butter or margarine (cut into 1/4-in.
cubes),yellow cornmeal, and all-purpose flour 1/2 teaspoon vanilla 2 1/2 cups pecans, whole, chopped, or a mixture Unbaked 9-inch pie crust 1 small orange Beat together until blended the corn syrup, 1 cup sugar, eggs, 2tablespoons of the cream, butter, cornmeal, flour, and vanilla. Stir inthe pecans and pour into the pastry shell. Bake pie on a rack in the lower third of a 350| oven until centeris set when pan is gently shaken, 40 to 45 minutes. Let cool at least30 minutes; serve warm or cool. Whip remaining cream until it holds soft peaks; sweeten to tastewith sugar.
Pare orange-colored part of reel from orange and cut intovery thin slivers. Offer whipped cream and slivered orange peel to topindividual wedges of pie. Serves 10. Photo: Pecans make delicious, dense pie filling; top with whippedcream and orange peel