Preheat the oven to 350º

Roll out pie crust [see blog post for pie crust recipe link], fit into a 9 inch pie plate, and crimp the edge. Set aside.

In a large bowl, whisk the eggs until frothy

Whisk in the corn syrup, brown sugar and molasses until smooth.

Whisk in the butter.

Add the flour, salt, vanilla and bourbon and whisk until smooth

Stir in the chopped pecans.

Pour the filling into the crust.

Place the whole pecans in a pleasing arrangement on top of filling. Once they are all arranged, press very gently to "set" them into the filling - they should not be submerged, just making sure they are all in contact with the filling.

Bake for 50 to 60 minutes - the center should be set, but still move slightly when you jiggle the pie, and the nuts should be nicely browned.

Cool on a cooling rack for at least 4 hours before serving, and store leftovers in the refrigerator. It is best eaten within just a couple days.