Adapted from Epicurious.com
Single Pie crust
6 Tbsp. butter
1 1/4 cup brown sugar (lightly packed)
3/4 cup light corn syrup
2 Tbsp. vanilla extract
1/2 tsp. grated orange zest
1/4 tsp. salt
3 large eggs
2 cups pecan halves
Roll pie crust and put in pie plate, put in fridge for 30 minute or 10 minutes in freezer.
Place a baking sheet in the middle rack of the oven and preheat to 350F.
Melt butter in heavy saucepan over medium heat.
Add brown sugar, whisk until smooth.
Remove from heat and whisk in corn syrup, vanilla, orange zest and salt.
In a separate bowl, lightly beat eggs. Whisk corn syrup mixture into eggs.
With a knife, coarsely chop 1 cup of pecans and put in pie shell.
Add remaining cup of pecan halves.
Pour filling mixture over pecans.
Place in preheated oven on baking pan. Bake until filling is set 50-60 minutes.
Excellent served with ice cream or whipped cream, if your heart can handle it!