@everythingjustbaked: If you’re still buying store-bought pecan pie for Thanksgiving, WE NEED TO TALK! 😭🤣 Y’all, there is NOTHINGGGG like a homemade pecan pie! That buttery, flaky crust, gooey caramel-like filling, and crunchy toasted pecans?! 🤤🤤 IT DOESN’T GET ANY BETTER! And trust me, once you bring this to Thanksgiving dinner, your family is going to put you on pie duty EVERY YEAR! 😂 1 (9") pie crust dough (or store bought) 1 cup (213g) light brown sugarpacked ¾ cup (234g) light corn syrup ¼ cup (78g) dark corn syrup 3 large eggs at room temperature 6 tbsp (84.75g) salted butter, browned and cooled (see below on how to) 2 tbsp (28g) heavy cream 2 tsp vanilla bean paste or extract ¾ tsp fine sea salt ¼ tsp ground cinnamon 1 tbsp (7.5g) all-purpose flour 1 ½ cups pecan halves toasted