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Preheat the oven to 350ºF.
Prepare your pie crust and press into a 9-inch pie dish. Place in the refrigerator until ready to bake.
When ready to bake, place 2 cups chopped pecans (reserve 8-10 whole pecans) in the bottom of the crust.
In a large bowl, whisk together 3 eggs. Whisk in 1 cup corn syrup, ½ cup brown sugar, ¼ cup granulated sugar, 4 Tablespoons melted butter, 2 teaspoons vanilla, ½ teaspoon salt, and ¼ teaspoon cinnamon until combined.
Pour over the pecans. Place whole pecans in a circle design on top, being sure to press the pecans into the filling.
Bake 50 minutes to 1 hour, or until edges are golden and the center is set (it's ok if it's a little jiggly). Halfway through baking, place a pie crust shield or tent foil over the top of the pie to prevent the crust from burning.
Remove from oven and place on a cooling rack to cool completely. Serve with whipped cream or ice cream.