Mr. T.'S Pecan Pie

• 1 9-10" pie crust (whatever recipe you prefer)
• 4 tablespoons butter (1/2 stick, or two ounces)
• 1/4 cup dark brown sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1/2 cup Lyle's "Golden" or Steen's cane syrup (or light corn syrup)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• Grated zest of one orange (2-3 tablespoons)(optional)
• 1 1/2 cups pecan pieces (toasted or raw)
• 1 cup raw pecan halves (or more, if you like, and they fit)

1. Preheat oven to 400 degrees Fahrenheit. Lightly toast the pecan pieces (not the halves) on the top shelf of your oven. It should take no more than about 3 or 4 minutes, depending on how hot your oven is when you put them in.
2. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add vanilla and stir well. Stir in the syrup, salt, nutmeg, and zest, if using.
3. Fold in the toasted pecan pieces. Pour into unbaked pie shell. There is no need to pre-cook the shell.
4. Cook at 400 degrees for ten minutes. Turn down the heat to 350 degrees, remove the pie and place the pecan halves on the top, in a pattern if you like. I usually run them in concentric circles, with the pecan halves placed lengthwise perpendicularly to the circumference.
5. Put an aluminum foil or other frame over the crust and return the pie to the oven for another 35-40 minutes. Check the pie after about 20 minutes. If the pecan halves seem to be browning too quickly, very loosely place a small piece of aluminum foil over them.
6. Let the pie sit for at least ten or fifteen minutes before cutting.rnrnWe usually serve this with a small scoop of French vanilla ice cream on each slice. It's also excellent for breakfast, with creme fraiche. But you knew that already, right?
7. Enjoy!! ;o)

crust, butter, dark brown sugar, eggs, vanilla, golden, salt, nutmeg, orange, pecan, pecan halves

Taken from food52.com/recipes/2330-mr-t-s-pecan-pie (may not work)