Prepare the Crust: Roll out the chilled pie dough into a 12-inch circle and place it in a 9-inch pie dish. Trim, shape, and crimp the edges, then brush with egg wash. Chill the crust for 10 minutes.

Preheat the Oven: Set the oven rack to the lower third position and preheat to 350°F (177°C).

Chop Pecans: Roughly chop the pecans and spread them evenly inside the prepared pie crust.

Make the Filling: In a bowl, whisk together eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon until smooth. Pour the mixture over the pecans.

Bake the Pie: Bake for 50–55 minutes, placing a pie crust shield or aluminum foil over the edges after 20 minutes to prevent over-browning.

Cool the Pie: Let the pie cool completely on a wire rack; the filling will set as it cools.

Serve: Slice and serve warm or at room temperature with whipped cream or ice cream.

Store Leftovers: Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for up to 4–5 days.