Ultimate Citrus Pecan Pie

ULTIMATE CITRUS PECAN PIE
CREAM CHEESE PIE DOUGH:
1 ½ c. flour
¼ t. baking powder
¼ t. kosher salt
3 oz. cold cream cheese, cubed
6 T. cold butter, cubed
1 t. orange zest
1 t. lemon zest
3 T. cold water
1 t. apple cider vinegar
FILLING:
1 c. firmly packed dark brown sugar
¾ c. light corn syrup
½ c. butter, melted
4 eggs, divided
2 t. orange zest, divided
1 T. fresh orange juice
1 t. lemon zest
1 t. vanilla
¼ t. kosher salt
2 c. pecan halves
½ c. heavy whipping cream
¼ c. powdered sugar
Whipped cream or Cool whip
Orange zest twists, garnish

1. CREAM CHEESE PIE DOUGH: In work bowl of food processor, place flour, baking powder and salt. Pulse to combine. Add cold cream cheese, pulse until mixture is crumbly. Add cold butter and zests, pulse 4 times.
2. In small bowl, combine 3 T. cold water and vinegar. Pour mixture through food chute of slow, steady stream, pulsing until butter is pea-size and dough hold together when pinched, about 5-6 times.
3. Turn dough onto a clean work surface and knead into a ball. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour or up to 3 days. If refrigerated longer than 1 hour, let dough stand at room temp for 15 minutes before rolling.
4. On a lightly floured surface, roll dough into 12” circle, 1/8” thick. Transfer to 9” pie plate, pressing into bottom and up sides. Fold edges under and crimp. Refrigerate until ready to use.
5. FILLING: In medium bowl, whisk together brown sugar, corn syrup, melted butter, 3 eggs, 1 t. orange zest, orange juice, lemon zest, vanilla and salt. Gently stir in pecans.