Preheat the oven to 350ºF. Fit and shape pie shell into a 9 inch pie pan and freeze for 15 minutes.

Line a baking sheet with parchment paper. Spread chopped pecans evenly across the baking sheet and bake for 8 minutes, until fragrant and slightly darker. Be careful not to burn the pecans. Set aside to completely cool.

Mix sugar, brown sugar, cinnamon, salt, and orange zest together in a large bowl.

Add the corn syrup, butter, eggs, and vanilla. Whisk until completely combined and smooth.

Add the toasted pecans to the bottom of the pie shell before pouring the syrup mixture over the pecans.

Cover the pie with aluminum foil and bake for 60 minutes. Remove the foil and bake for another 15-20 minutes, until the filling is only slightly jiggly in the middle.

Remove the pie from the oven and allow to completely cool and set for at least 4 hours, or overnight.