Pecan Pie Filling

Yield: 1 pie

2 cups pecans

3 eggs

1 cup corn syrup

1/2 cup brown sugar

1 tsp vanilla extract

1/4 cup unsalted butter, melted and slightly cooled

1/2 tsp salt

1/2 tsp cinnamon

1. Spread pecans evenly inside pie crust. Set aside.

2. In a large bowl, whisk eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together.

3. Once completely combined and thick, pour evenly over pecans.

4. Bake the pie for 40 to 50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, tent a piece of aluminum foil over pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

5. Slice and serve pie warm or at room temperature. Cover and store leftover pie at room temperature for 1 to 2 days or in the refrigerator for 4 to 5 days.

https://sallysbakingaddiction.com/2015/11/06/my-favorite-pecan-pie-recipe/