This Pecan pie is super easy to whip together, it takes about 10 minutes to get it into the oven. Be sure to let it chill completely before you cut into it. It’s much easier to cut when the pie is cold.
Put the pecans in a large skillet and cook over medium-low heat, stirring often - until lightly toasted, about 5 minutes, then set aside.
In a large bowl, whisk together the syrup, eggs, egg yolks, sugar, butter, bourbon and vanilla. Stir in the pecan pieces and pour the mixture into the pie crust.
Bake until the filling is slightly puffed in the center, about 40 - 45 minutes. Allow to cool completely at room temperature.