Candy Corn Pecan Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups pecans, lightly toasted
• 1 cup light corn syrup
• 3/4 cup dark brown sugar, packed
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1/2 to 3/4 cup candy corn

Directions

1. Set the oven for 325 degrees F. If the crust is not already in its dish, fit the pie crust into a pie plate, then keep it cold in the refrigerator until the filling is ready.
2. If the pecans still need toasting, take care of that while the oven warms. Spread them across a baking sheet, slide them into the oven, and pull them out as soon as they smell nutty; in the preheating oven, that should be about 8 minutes at most.
3. For the filling, combine the corn syrup and brown sugar in a heavy saucepan set over medium heat. Stir now and then as it cooks, and once the sugar has dissolved, take the pan off the heat. Stir in the butter and vanilla, then allow the mixture to cool before whisking in the eggs until the filling is smooth; if the sugar mixture is still very hot, the eggs will cook before they belong in a pie.
4. Bring the chilled crust back out. Spread the pecans, which should be toasted and cooled by this point, over the bottom, then add the candy corn. Use your hand to gently turn everything together so the nuts and candy are evenly distributed.
5. Carefully pour the hot sugar mixture over the pecans and candy corn, taking it slow so you do not shove the carefully arranged bits all over the crust. Some pieces will float up to the surface, and that is a good sign.
6. Transfer the pie to the preheated oven and bake for 40 to 45 minutes. It is ready when the filling has set and the crust is browned around the edges; the center can still shimmy a little when you remove it, but the outer filling should feel firm. The middle will continue to set off the heat.
7. Right after the pie comes out of the oven, set a couple more candy corn on top. Since the candies inside will have melted and may be hard to spot, this gives everyone a little clue. Place them gently, both for your fingers and for the pie.
8. Cool the pie on a wire rack for about 20 minutes. After that, move it to the refrigerator for about an hour so it can finish setting. Serve it at room temperature, or warm it lightly and add ice cream.