Features a homemade caramel base with a heavy hand of sea salt and oaky bourbon.
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Pulse flour and butter in a food processor until pea-sized crumbs form, then slowly add ice water until dough just holds together; chill for 1 hour.
Roll out the dough and fit into a 9-inch deep-dish pie plate, crimping the edges, and blind bake with pie weights at 375°F for 15 minutes.
In a heavy-bottomed saucepan, melt granulated sugar over medium heat, whisking constantly until it turns a deep amber liquid caramel.
Slowly whisk in heavy cream and bourbon to the caramel—be careful of the steam—then remove from heat and stir in half of the sea salt.
In a separate bowl, beat eggs, corn syrup, and vanilla bean paste until smooth, then slowly temper in the warm caramel mixture.
Arrange the pecan halves evenly in the pre-baked crust and pour the caramel-bourbon custard over them until submerged.
Bake at 350°F for 45 to 50 minutes until the center has a slight jiggle but the edges are set.
Remove from oven and immediately sprinkle the remaining flaky sea salt over the top; cool completely for 4 hours before slicing.
