Grandma Marlene’s Pecan Pie

  1. Use your favorite pastry recipe or purchase a bottom crust. 
  2. Spray oil lightly into a 9 inch pie pan, preferably Pyrex. 
  3. Lay the crust in the pan gently. 
  4. Prick the bottom and the sides with a salad fork and flute the edge. 
  5. Chill 30 minutes. 
  6. Meanwhile, melt six tablespoons or ¾ stick of salted butter in a small saucepan. 
  7. Add 1 ¼ cups light brown sugar and whisk until smooth.
  8. Remove from heat and add ¾ cup light corn syrup, whisking. 
  9. Add ½ teaspoon orange zest or orange juice and 2 teaspoons vanilla.
  10. Whisk in 3 large eggs. 
  11. Place ½ pound pecan halves in the pie crust, decoratively. 
  12. Pour mixture gently over pecans, which will float to the top. 
  13. Bake at 350 on a baking sheet for 50 minutes until set. 
  14. Cool and then chill over night and serve with freshly whipped heavy cream (2 cups), flavored with a tablespoon of vanilla and 2 tablespoons confectioners’ sugar.