Instructions: Crust: Mix flour, sugar and salt. Using food processor, pastry blender or hands, cut butter into flour until it resembles small peas. Mix yolks and water, and add to flour mixture, mixing just until incorporated. Wrap dough in plastic wrap and chill 1 hour.

Roll out pastry 1/8-inch thick. Roll up on rolling pin and unroll in 9-inch pie tin. Trim off excess (it can be used for decorating edges). Set crust in freezer until filling is prepared. This will help crust edges retain their shape when baked.

Filling And Assembly: Lightly beat eggs. Whisk in brown sugar, corn syrup, salt, butter, vanilla, orange liqueur and zest to make filling. Remove Crust from freezer. Line bottom with chopped pecans and pour filling over nuts. Lift pie and gently tap on counter top to release air bubbles. If necessary, smooth out bubbles with spatula.

Bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and cook until center of pie doesnt jiggle when moved, about 40 minutes. Cool before serving. Serve with whipped cream.

This recipe yields 10 servings.

VARIATION: Chocolate Pecan Pie - Melt 3/4 cup semisweet chocolate chips in double boiler. Make sure that water does not touch upper bowl. Alternatively, melt chocolate in microwave intermittently 2 to 4 minutes on 50% power; time will vary according to microwave used. Let chocolate cool briefly. Follow Pecan Pie Filling directions above, mixing chocolate with eggs, brown sugar, corn syrup, salt, butter and 2 teaspoons vanilla extract (instead of 1 teaspoon), and omitting zest and liqueur. Line pastry shell with pecans and fill as above.

This recipe yields 10 servings.

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