Ingredients
12 ounces toasted pecan halves, divided 4 large eggs, room temperature1/2 cup packed dark brown sugar1/4 cup sugar1 cup dark corn syrup8 tablespoons unsalted butter, melted1/4 cup bourbon2 teaspoons vanilla extract1/4 teaspoon salt1 sheet refrigerated pie crustVanilla ice cream, optional
Preparation
In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans.
Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes.
Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.
