- 1 refrigerated pie crust
- 3/4 c corn syrup
- 1 c brown sugar
- 1/4 c unsalted butter
- 2 t vanilla extract
- 1/2 t cinnamon
- 3 large eggs
- 1 1/4 c pecans, halved or chopped
Preheat the oven to 350F and position the oven rack in the bottom 1/3 of the oven. Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes. Transfer the pie dough to the pie plate. Place the pie plate and crust in the fridge as you make the filling.
Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally. Remove the pan from the heat and whisk in the vanilla extract and cinnamon.
In a separate bowl whisk the eggs until frothy. Whisk 1 tablespoon of the brown sugar mixture into the eggs. Quickly, so the eggs don’t scramble, whisk the rest of the warm brown sugar mixture into the eggs.
Take the pie crust out of the fridge and place the pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top). Fold over and crimp any excess crust. Cover the edges of the crust with a pie shield or foil to prevent it from burning.
Bake in the preheated oven for 50-60 minutes, then remove from the oven and let sit at room temperature for at least 4 hours before serving. Refrigerate any leftovers.
