1 (9-inch) pie crust, partially prebaked
1 C sugar, granulated
1 C light corn syrup
1 t vanilla extract
- 1 t sea salt
¼ t cinnamon, ground
- 4 eggs, lightly beaten
½ C butter, salted
2 C pecan halves (plus extra to line the top, optional)
Preheat oven to 350°F. In a medium mixing bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
Melt butter in a small saucepan over medium heat until butter turns brown and fragrant; about 4 minutes.
Slowly pour butter into the sugar mixture, and whisk to combine. Add pecans, then stir into butter and sugar mixture until combined.
Pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
Bake for 45-55 minutes, or until the filling is set. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.