Ingredients
1 deep-dish piecrust, prepared according to package
3/4 stick unsalted butter
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 cup light corn syrup
1/4 cup dark corn syrup
2 tsp pure vanilla extract
1/8 tsp orange zest, grated (optional)
1/4 tsp salt
3 eggs, large
3 cups pecan halves, some crushed
Preparation
Set a rack in the middle of your oven and preheat it to 350 degrees.
Set your prepared crust into a nine-inch pie plate.
If you are using a homemade crust, trim the edges but leave a slight overhang, about 1/2-inch. Fold the overhang under the pie and then press against the rim of the pie plate.
Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugars and whisk until smooth.
Remove the pot from the heat and whisk in both corn syrups, vanilla, zest if desired, and salt.
In a separate bowl, gently beat the eggs and then whisk into the corn syrup mixture.
Lay your pecan halves and pieces in the pie shell.
Pour the corn syrup mixture evenly over the top and then bake for about 50 minutes to 1 hour on top of a baking sheet.
Let cool completely until set and serve.
