Place both unbaked pie crusts on top of one another. Roll out dough to 13 inch round.

Place pie crust in a spring form cake pan pushing the crust into the corners and leaving excess. Freeze for 30 minutes.

Preheat oven to 400°F.

Whisk together eggs, syrup, and sugar in a large bowl until smooth.

Whisk in butter, vanilla, and bourbon. Stir in chopped pecans.

Pour filling into shell and arrange pecan halves in circles working from the edge to the center.

With a sharp knife, trim the excess crust so that it lines up with the pecans.

Tent the dish and bake for 50 minutes. Remove tent and bake for an additional 10 minutes to toast the top.

Ensure filling is set, if more time is needed place tent back on pie before returning to oven.

Let cool for at least 2 hours but I typically make this a day ahead.