Preheat your oven to 325°F (163°C) for baking.

In a medium saucepan, combine the butter, sugar, and dark corn syrup. Cook over medium-low heat until the sugar has fully dissolved.

Let the mixture cool slightly before adding the eggs.

In a large bowl, whisk together the eggs, bourbon, vanilla extract, and salt. Gradually stir in the cooled butter and sugar mixture.

Gently fold in the pecan halves. Pour the mixture into the prepared pie crust.

Place the pie on a baking sheet and bake for 55-60 minutes until a knife inserted into the center comes out clean.

Allow the pie to cool on a wire rack for several hours before serving.