Form the pie crust to a pie tin or shell and place in the freezer until ready to use.
In a large bowl whisk the eggs until they are scrambled and smooth.
Next, add in the syrup, brown sugar, butter, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.
Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.
Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.
Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.
Bake in the oven on the middle rack at 350° for 75-90 minutes or until the pie shell is lightly browned and the center is firm and it reads 200° internally.
Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.
Notes
Make-Ahead: You can make this recipe up to 2 days ahead. After it’s cooled, cover it and keep it in the refrigerator. Pull it out and let it sit at room temperature the day you are ready to serve it.How to Store: Cover and keep in the refrigerator for 7 days. Cover and keep in the freezer for up to 6 months. Thaw in the refrigerator for 1 day or until softened before serving.I love serving pecan pie with ice cream and homemade caramel.If cooking on convection, bake this pie at 325°.You may need more than 1 cup of pecans to decorate the top of the pie.If you notice the pie shell darkening too fast or the pecans are starting to darken too fast, gently lay a piece of foil over the top to protect.