A traditional deep-south recipe featuring dark corn syrup and a heavy pour of Kentucky bourbon.
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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 as desired.
In a large mixing bowl, whisk together the melted butter, dark corn syrup, granulated sugar, and dark brown sugar until smooth.
Add the lightly beaten eggs to the sugar mixture and whisk until fully incorporated and the texture is consistent.
Stir in the Kentucky bourbon, vanilla extract, and salt, ensuring the alcohol is well distributed through the filling.
Arrange the pecan halves evenly across the bottom of the unbaked pie crust.
Carefully pour the liquid filling over the pecans; the nuts will naturally float to the top to create a beautiful crust.
Place the pie on a baking sheet to catch any drips and bake for 50 to 55 minutes until the edges are set and the center has a slight jiggle.
Remove from the oven and allow the pie to cool completely on a wire rack for at least 4 hours to ensure the filling sets properly.
