No corn syrup! Yay! I can’t wait to try this one!
Enough homemade (see “Food Processor Pie Crust”) or refrigerated pie crust to line a 9-inch pan
2 C dark brown sugar, packed
4 large eggs
1/4 C unsalted butter, melted
2 t vanilla
1/4 t cinnamon
Optional: 1 T Scotch
2 C pecan halves
Preheat oven to 350 F. Line a 9-inch pie pan with pie crust and crimp the edges.
In a large bowl, whisk together all ingredients except for the pecan halves. Then stir in the nuts. Pour into the crust and bake until filling is set in the center, probably about 40 minutes. If the crust browns too quickly, cover the edges with strips of foil. Allow to cool before serving.