Pecan Pie with Cinnamon Pecan Caramel Sauce

OMG...as if pecan pie wasn't decadent enough...this caramel sauce puts it over the edge, especially if you put vanilla ice-cream on top of the pie.  Warning: may put you in a sugar  coma.

1 1/4 cups pecan pieces
1 (10-inch) pie crust, pre-baked
1 cup light corn syrup
1/2 cup brown sugar
3 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Cinnamon Pecan Caramel, for serving

Preheat the oven to 375 degrees F.
Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.

Cinnamon Pecan Caramel:

2 cups brown sugar
4 tablespoons butter
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1 cup chopped pecans

Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.