Joanna Gaines’ Spiced Pecan Pie

1. Preheat the oven to 350°F. 2. In a large bowl, whisk together the brown sugar, corn syrup, and melted butter in a large bowl. Whisk in the eggs. Whisk in the cinnamon and ancho chile. Stir in the pecans. 3. Pour into the pie shell. 4. Bake until the filling puffs around the edges and is nearly set in the center, about 1 hour. A knife inserted 2 inches from the center should come out clean. Cool to room temperature on a wire rack. 5. Serve at room temperature or lightly chilled with a dollop of whipped cream dusted with cinnamon. Cover leftover pie with plastic wrap and store in the refrigerator for up to 2 days.