Louisiana Roasted Pecan Pie

Preheat the oven to 350°F (175°C). Place the unbaked pie shell on a baking sheet for easy handling.

Spread the pecan pieces evenly across the bottom of the pie shell, then arrange the pecan halves on top in a decorative pattern.

Whisk together the eggs, sugar, and brown sugar in a large bowl until well combined and slightly lightened, about 2 minutes.

Stir in the corn syrup, melted butter, vanilla extract, bourbon if using, and salt until the mixture is smooth and homogeneous.

Pour the filling mixture carefully over the pecans in the pie shell, ensuring the nuts are distributed evenly throughout.

Bake for 55 to 60 minutes, until the filling is set but still slightly jiggly in the center when gently shaken and the edges are golden brown.

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing, which helps the filling set completely.