Method

Blind-bake the unbaked pie crust at 190 °C (375 °F) for 10 minutes until lightly set but not coloured — this prevents a soggy bottom. Line the crust with parchment and fill with baking weights or dried beans before baking. Remove weights and cool the shell for 5 minutes before filling.
About 15 min
In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, salt, and cinnamon until completely smooth and glossy. The mixture should be uniform with no sugar streaks — a few minutes of vigorous whisking is worth it.
About 6 min
Arrange the pecan halves in a single decorative layer in the bottom of the blind-baked crust, flat side down, so they cover the surface evenly. Slowly pour the filling over the pecans — pour from the edge inward to avoid displacing the arrangement.
About 4 min
Bake at 175 °C (350 °F) for 50–55 minutes until the filling is set around the edges but still has a gentle wobble in the very centre when shaken. If the crust edges are browning too fast, tent loosely with foil. The internal temperature should reach about 85 °C.
About 55 min
Transfer the pie to a wire rack and let it cool completely at room temperature for at least 2 hours before slicing — the filling continues to set as it cools and will be runny if cut too soon. Serve with lightly whipped cream or a small scoop of vanilla ice cream.
About 2 hr

Nutrition per serving (estimate)

Contains: nuts, gluten, eggs, dairy