preheat oven to 350

Cut a piece of parchment to cover bottom and sides of crust, fill with dried rice or beans (to weight down dough so it wont shrink or bubble in oven)

Place shell on baking sheet, bake until the edges brown slightly, 15 to 20 minutes

Let crust cool, then remove weights and parchment

While crust is cooling, spread pecans on a baking sheet and toast in oven until fragrant and lightly browned, 5 to 10 minutes

Whisk together melted butter, eggs, corn syrup, sugar, salt, vanilla and bourbon in a bowl

Place pecans in bottom of cooled pie shell, pour filling over pecans (discard any excess)

Set shell on baking sheet and bake until filling slightly jiggles, 50 to 60 minutes

Let pie cool on baking rack for 2 hours