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* 1 1/4 cups pecan pieces
* 1 (10-inch) pie crust, pre-baked (I bought the Pillsbury pie crust and bake mine for
* 1 cup light corn syrup 10 minutes)
* 1/2 cup brown sugar
* 3 eggs
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon ground cinnamon
* 6 tablespoons unsalted butter, melted
* Cinnamon Pecan Caramel, for serving
Directions
Preheat the oven to 375 degrees F.
Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.
Cinnamon Pecan Caramel:
* 2 cups brown sugar
* 4 tablespoons butter
* 1/2 cup heavy cream
* 1/4 teaspoon ground cinnamon
* 1 cup chopped pecans
Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.
* 1 (10-inch) pie crust, pre-baked (I bought the Pillsbury pie crust and bake mine for
* 1 cup light corn syrup 10 minutes)
* 1/2 cup brown sugar
* 3 eggs
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon ground cinnamon
* 6 tablespoons unsalted butter, melted
* Cinnamon Pecan Caramel, for serving
Directions
Preheat the oven to 375 degrees F.
Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.
Cinnamon Pecan Caramel:
* 2 cups brown sugar
* 4 tablespoons butter
* 1/2 cup heavy cream
* 1/4 teaspoon ground cinnamon
* 1 cup chopped pecans
Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.
