Step 1

Preheat oven to 350°F

Step 2

Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).

Step 3

Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.

Step 4

Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.

Step 5

Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.

Step 6

Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.

Step 7

Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.

Step 8

Pie can be made 1-2 days ahead and refrigerated until ready to serve.