A unique twist featuring a pinch of cayenne and cinnamon to balance the sweetness.
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Preheat your oven to 350°F (175°C) and place the pie crust in a standard pie dish, crimping the edges.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and dark corn syrup until smooth.
Add the beaten eggs, bourbon, and vanilla extract to the mixture, stirring until fully incorporated.
Whisk in the ground cinnamon, cayenne pepper, and salt, ensuring the spices are evenly distributed to prevent clumps of heat.
Fold in the pecan halves gently so they are well-coated with the bourbon mixture.
Pour the entire filling into the prepared pie crust, using a spatula to level the top and arrange pecans evenly.
Bake in the center of the oven for 50 to 55 minutes, or until the center is set and the crust is golden brown.
Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours before slicing.
