Ingredients
▢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.
Instructions
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.
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Nutrition
Calories: 471kcal | Carbohydrates: 57g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 171mg | Potassium: 143mg | Fiber: 2g | Sugar: 47g | Vitamin A: 302IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg
