by Rhett Morris | Photography by Diana Matthews
¾ stick unsalted butter
1 ¼ cups packed light brown sugar
¾ cup light corn syrup
2 teaspoons pure vanilla extract
½ teaspoon grated orange zest
¼ teaspoon salt
3 large eggs
2 cups pecan halves (½ pound)
1 pie shell
Preheat oven to 350°F with a baking sheet on middle rack. Let pie shell come to room temperature. Meanwhile, melt butter in a small saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat, and whisk in corn syrup, vanilla, orange zest and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture. Place pecans in pie shell and pour the corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely. Slice and serve with whipped cream or a scoop of vanilla ice cream.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or firstname.lastname@example.org.