Brown Sugar Pecan Pie

Preheat the oven to 350 F.

In a saucepan, make a simple syrup out of brown sugar and water. Over medium heat, stir occasionally and keep an eye on it. This will look thick, though not as thick as Karo, but that’s fine. (Sorry, I did this ages ago and without measurements, so I’m not sure exactly what the best way is. Maybe about one cup sugar, half cup water?)

Once this is done, let cool a little while you mix the eggs, vanilla, cinnamon (and any other spices you choose to include), sugar, and melted butter together. Add syrup. Add pecans. Stir.

Pour into the prepared pie crust and then use foil on the edges of the pie (y’know, where the crust is showing). Bake for about a half hour. Remove foil. Bake for another fifteen to twenty minutes, depending. The pie will look a little wobbly for a while but a knife should come out pretty clean when inserted.

Feel free to top with whipped cream or ice cream or whatever. This probably serves as many or as few people as you’d like it to, depending on how many have a sweet tooth and whatnot. (I, um, ate a lot of this pie. But it’s delicious!)