Ingredients

The following ingredients have 4 Servings
  • 1 refrigerated pie crust
  • 6 tablespoons unsalted butter (melted)
  • 3/4 cups dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon grated orange zest (optional)
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves
  • whipped cream or vanilla ice cream (for serving; optional)

Instruction

  • Preheat oven to 350°F
  • Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
  • Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
  • Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
  • Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
  • Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
  • Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
  • Pie can be made 1-2 days ahead and refrigerated until ready to serve.