Step 1

Preheat the oven to 375 degrees Fahrenheit. Place pecan pieces in the pre-baked pie shell.

Step 2

Whisk together the light corn syrup, 1/2 cup brown sugar, eggs, vanilla extract, 1/4 teaspoon of ground cinnamon, and 6 tablespoons of melted butter.

Step 3

Pour the custard over the pecans and bake it for 30 minutes, or until the filling has risen above the edges of the crust. Allow the pie to cool completely.

Step 4

Meanwhile, make the cinnamon pecan caramel. Combine 2 cups brown sugar, 4 tablespoons melted butter, heavy cream, 1/4 teaspoon cinnamon, and chopped pecans in a medium saucepan over medium heat. Cook until the sugar is dissolved and the sauce is smooth.

Step 5

Drizzle the cinnamon pecan caramel over the pie. Serve and enjoy!