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