1 pie crust, store-bought or homemade (see my Classic Pie Crust in Desserts)
1/4 C unsalted butter, softened
1/2 C brown sugar
2 tsp cinnamon
3/4 C light corn syrup
1/4 C dark corn syrup
1 C of brown sugar
3/4 tsp salt
1 1/2 C pecan pieces, toasted
2 tsp vanilla extract
1 C pecan halves
Preheat oven to 350 F degrees.
In a small bowl, mix butter, brown sugar, and cinnamon.
On a floured work surface, roll out pie crust.
Spread mixture evenly on crust.
Roll crust into a tight log. Trim each end and discard cut-offs.
Cut the log into 1/2 inch thick pieces (you should get 18-20).
On a floured surface, roll out each piece to 1/4 inch thick.
Press into a 9 inch pie pan, layering, to form a crust. Chill until firm while preparing filling.
In a medium bowl, whisk light and dark corn syrup, brown sugar, salt, toasted pecan pieces (not halves), eggs, and vanilla extract.
Mix until incorporated.
Pour into crust and top with pecan halves, arranging in a circle.
Bake for one hour, or until firm.
Cool fully before icing.
Drizzle and serve with Bourbon Vanilla Icing, optional (recipe below).
Bourbon Vanilla Icing
1/2 C unsalted butter, softened
1 C powdered sugar
1 Tbsp bourbon (or bourbon extract)
1 1/2 tsp vanilla extract
In a small bowl, whisk butter, powdered sugar, and extracts, until smooth.
Drizzle over pie when cool.