Uses toasted butter to add a nutty depth that enhances the bourbon profile.
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Preheat your oven to 350°F (175°C) and place the pie crust into a deep-dish pie plate, crimping the edges.
In a small saucepan over medium heat, melt the butter, swirling constantly until it turns a deep amber color and smells nutty; remove immediately from heat to prevent burning.
In a large mixing bowl, whisk the eggs until combined, then stir in the brown sugar, corn syrup, bourbon, vanilla, and salt.
Slowly drizzle the warm browned butter into the egg mixture while whisking constantly to avoid scrambling the eggs.
Arrange the pecan halves evenly across the bottom of the unbaked pie shell.
Pour the liquid filling over the pecans; the nuts will naturally float to the top to create a beautiful crust.
Bake for 50 to 55 minutes, or until the edges are set and the center has a slight, firm jiggle.
Allow the pie to cool completely on a wire rack for at least 4 hours to ensure the filling sets properly before slicing.
