Pecan Pie

Instructions

1. Prepare the pie crust
   Place the unbaked pie crust in a 9-inch pie dish and crimp the edges decoratively. Refrigerate for 15 minutes while preparing the filling. Preheat your oven to 350°F (175°C).
2. Mix the wet ingredients
   In a large bowl, whisk together the corn syrup, eggs, sugar, melted butter, vanilla extract, and bourbon (if using) until well combined and smooth. Make sure there are no streaks of egg visible.
3. Add dry ingredients
   Add salt and cinnamon to the wet mixture and whisk to incorporate. Gently fold in 1½ cups of the pecan halves, reserving ½ cup for decorating the top.
4. Fill the pie crust
   Pour the filling mixture into the chilled pie crust. Arrange the reserved ½ cup of pecan halves decoratively on top of the filling, placing them in a circular pattern or your preferred design.
5. Shield the crust
   Cover the edges of the pie crust with aluminum foil or a pie shield to prevent over-browning during the long bake time.
6. Bake the pie
   Bake in the preheated oven for 50-55 minutes, or until the center is just set but still slightly jiggly (it will continue to set as it cools). The filling should not be completely firm when you remove it from the oven.
7. Cool completely
   Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This cooling time is crucial for the filling to set properly and achieve the perfect texture.