Classic Pecan Pie

Place rack in middle of oven; preheat oven to 350° and place a baking sheet on the middle rack.

Roll out 1 disk pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie pan. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie pan, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Melt 6 Tbsp. (¾ stick) unsalted butter in a small heavy saucepan over medium heat. Add 1¼ cups (packed; 256 g) light brown sugar to melted butter, whisking until smooth. Remove from heat and whisk in ¾ cup (234 g) light corn syrup, 2 tsp. pure vanilla extract, ½ tsp. finely grated orange zest, and ¼ tsp. kosher salt. Lightly beat 3 large eggs in a large bowl; whisk in corn syrup mixture.

Put 2 cups pecan halves (½ pound) in unbaked pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely. Serve with whipped cream or vanilla ice cream (if using). Do Ahead: Pie can be baked 1 day ahead; store covered with aluminum foil at room temperature. Cooled pie can be well covered in plastic wrap and frozen for up to 3 months. Set frozen pie at room temperature for several hours to thaw. Editor’s note: This classic pecan pie recipe was first printed in the November 2009 issue of ‘Gourmet’ as Old-Fashioned Pecan Pie. Head this way for more of our best Thanksgiving pies →