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1
Preheat oven to 350 degrees F.
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2
Melt Karo syrup, brown sugar, and butter together in a saucepan over medium low heat, stirring occasionally, until the sugar is dissolved.
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3
Remove from heat.
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4
Place eggs in a mixing bowl and beat until broken up.
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5
Slowly whisk the syrup mixture into the eggs.
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6
Add the salt, bourbon, vanilla extract, and cinnamon; whisk until thoroughly combined.
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7
Stir in pecans, making sure all the pecans are completely immersed in the liquid.
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8
Pour filling into the prepared pie shell.
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9
Bake for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center.
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10
Cool the pie on a rack and serve warm or at room temperature.
