Pecan Pie

Ingredients:

* 1 9-inch pie crust homemade or store-bought

* 1 cup brown sugar

* 1 cup corn syrup

* 1/4 cup unsalted butter

* 2 teaspoons cornstarch

* 1 tablespoon water

* 1 teaspoon vanilla extract

* 1/2 teaspoon cinnamon

* 4 large eggs

* 1 1/4 cups chopped pecans

Instructions:

Preheat the oven to 350F degrees.

On a floured surface, roll out the chilled pie dough with a floured rolling pin. Lightly flour the inside of a 9-inch pie plate, then transfer the pie dough to the pie plate.

Lightly flour the inside of the dough, fold over the edges, and place in the fridge as you make the filling.

In a medium saucepan melt together the sugar, corn syrup and butter until the sugar is no longer grainy.

Dissolve the cornstarch in the water, whisk into the sugar mixture.

Remove the sugar mixture from the heat and stir in the vanilla extract and cinnamon.

In a medium bowl whisk the eggs. Then whisk 2-3 tablespoons of the sugar and corn syrup mixture into the eggs.

Whisk the egg mixture into the remaining sugar and corn syrup mixture.

Spread the pecans into the bottom of your prepared pie dough, then pour the filling mixture over top.

Bake in the preheated oven for 50-60 minutes, placing a piece of aluminum foil or a pie shield over top after about 30 minutes to prevent the crust from burning.

Allow the pie to cool and set at room temperature for at least 4 hours before serving.