Step 1

Preheat oven to 350 F.

Step 2

Spread pecans in an even layer on a baking sheet and bake for 5-7 minutes or until toasted. Be careful not to burn them.

Step 3

Remove pecans from oven and let cool. They will become crunchier as they cool. Set aside.

Step 4

In a large bowl, whisk together brown sugar, granulated sugar, flour, salt, and cinnamon until well combined.

Step 5

Add light corn syrup, melted butter, and vanilla extract and stir with a rubber spatula until everything is smooth.

Step 6

Add eggs to a separate bowl and whisk until uniform in color.

Step 7

Add the eggs to the mixture and stir until thoroughly combined.

Step 8

Spread the toasted pecans on the bottom of the pie crust into an even layer.

Step 9

Gently pour on the filling.

Step 10

Let the pie sit for about 5-10 minutes until the pecans have floated to the top. (see note)

Step 11

Bake on the middle rack for 65-75 minutes (or until a thermometer inserted into the center of the pie reads 200 F.) Tent loosely with aluminum foil at the 30-minute mark if the pie gets too dark. Be careful that the foil does not touch the filling, or it may stick.

Step 12

Remove the pie from the oven and let it cool on a wire rack for 2-3 hours or until it is at room temperature. (This is important since the pie will be slightly jiggly in the center once removed from the oven and needs to cool to set. If the bottom of the pan is still warm, the pie is not cooled enough.)

Step 13

When the pie has cooled completely, slice and serve.

Step 14

Refrigerate leftovers and bring the pie to room temperature before serving.