Classic Pecan Pie

In many minds, pecans hit peak yum when presented in pie form. Alexandra Coppinger, co-owner of Common Tart bakery in Tulsa, Oklahoma, stays pretty traditional with her version of the dessert, wrapping the nuts in a sweet syrup before nestling them in a pie crust.

Her take does include one twist—a sprinkling of orange zest to brighten it up. “I highly recommend trying this with your own favorite pecan pie recipe,” she says. “The pop of citrus just heightens everything else.”

Classic Pecan Pie

1 9-inch pie crust1/2 cup light corn syrup1/4 cup local honey1/4 cup pure maple syrup4 Tbsp unsalted butter, melted3 extra-large eggs, lightly beaten1/2 tsp pure vanilla extract1/2 tsp grated orange zest1/2 tsp salt2 1/2 cups whole pecan halves, toasted

Preheat oven to 350ºF.

Line a 9-inch pie pan with pie crust. Place it on a sheet pan.

In a large bowl, whisk together corn syrup, honey, maple syrup, butter, eggs, vanilla, orange zest and salt. Fill unbaked pie shells with pecans, cover with filling, making sure all pecans are thoroughly covered. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool before serving.