Preheat and prep. Heat your oven to 350°F (175°C). Place a rack in the lower third. Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill it in the fridge while you mix the filling.

Toast the pecans. Spread pecan halves on a baking sheet and toast in the oven for 6–8 minutes until fragrant. Let them cool slightly. Toasting makes a big difference in flavor.

Whisk the wet ingredients. In a large bowl, whisk the eggs until smooth. Add corn syrup, brown sugar, granulated sugar, melted butter, vanilla, salt, and bourbon. Whisk until glossy and well combined.

Add the flour. Sprinkle in the flour and whisk until there are no lumps. This helps the filling set without getting rubbery.

Stir in pecans. Fold in the toasted pecans. If you want a neat top, reserve a handful to arrange over the surface after pouring.

Assemble the pie. Pour the filling into the chilled crust. If you reserved pecans, arrange them on top in a pattern. Place the pie dish on a foil-lined baking sheet to catch drips.

Bake. Bake for 45–55 minutes. The edges should be set and the center should jiggle slightly, like set Jell-O. If the crust is browning too fast, tent the edges with foil.

Cool completely. Let the pie cool at room temperature for at least 3 hours. The filling continues to set as it cools. Don’t rush this step.

Finish and serve. If you like, sprinkle a pinch of flaky sea salt over the top. Slice with a sharp knife and serve at room temp or slightly chilled. A scoop of vanilla ice cream or a dollop of whipped cream never hurts.