Bourbon and Orange Pecan Pie
1/2 package refrigerated pie crust 14.1-ounce
1 cup light corn syrup
3/4 cup light brown sugar firmly packed
1/4 cup butter melted
3 large eggs lightly beaten
1 tablespoon bourbon
1 teaspoon orange zest
2 cups pecan halves
Set oven rack in the lowest position. Preheat oven to 350°. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
In a large bowl, stir together corn syrup, sugar, butter, eggs, bourbon, orange zest, and pecans. Pour mixture into pie crust.
Bake for 50 to 55 minutes. Let stand to cool completely before serving (about 1 hour).