Prep the Pie Crust

• Roll out bottom crust and fit it into a 9-inch pie dish. Take a fork and lightly dock the bottom crust. (this will help when we blind bake)
• Chill or freeze for 20–30 min to get the pie dough cold again.
• Preheat oven at 425°F (220°C). Line the cold pie crush with tinfoil ensuring to get into every crevice and fill with pie weights or raw beans/rice. We want to weigh down the crust to prevent it from puffing in the oven while we blind bake.
• Place the pie dish on a sheet tray (to catch spills) and bake in the preheated oven for 15 minutes or until the edges start browning.
• Remove the tinfoil and weights (don't throw it out, reuse the weights for your next pie), and bake for 5 more minutes or until it gets just slightly more color. We do not need to fully bake the crust since it will be cooked again with the pecan pie filling. Let it cool while you make your filling.

Brown the Butter

• Melt butter over medium heat, swirling, until golden with toasted bits on the bottom (about 5–7 min). Remove from heat and cool slightly.

Toast Pecans

• Bake at 350°F (175°C) for about 8 minutes until fragrant. Let cool then spread evenly over the parbaked pie crust. Set aside.

Make the Filling

• In a large bowl, whisk together all the ingredients; brown sugar, flour, corn syrups, eggs, melted brown butter, cream, vanilla, salt and cinnamon. It should be glossy and smooth.
• Pour the filling over the pecans, spreading it evenly across the parbaked crust. Add extra whole pecans on top for decoration, if desired.
• Bake at 350°F (175°C) for 50–60 minutes, or until edges are set and the center barely jiggles. The internal temperature should be 200°F (93°C). Tent crust edges with foil halfway through if browning too fast.
• Remove from oven and cool at room temperature for 3–4 hours, then refrigerate for about 1 hour before slicing to ensure it's fully set up.
• Serve at room temp or slightly warmed, with whipped cream or vanilla ice cream.