Whisk together the brown sugar and egg in a bowl.

Combine the cream, butter, citrus zest (I used orange zest), vanilla extract, and finally the syrup.

*Pecan pie traditionally calls for corn syrup, which is not great for your health. Although it is expensive, maple syrup will give the best flavour. Honey is too sweet, so I don’t recommend using it as a substitute. I’ve used mild agave syrup before, which turned out brilliantly as well.

Line the par-baked pie crust with pecans in a pattern of your liking. Evenly pour the filling over the pecans, being careful not to move the pecans or form any air bubbles.