Pecan Pie II

Preheat oven to 350°F (175°C). Line a pie dish with pastry or use a pre-made pie shell, positioning it so it's ready to receive the filling.

Whisk together the 3 eggs, 1 cup corn syrup, and 2/3 cup sugar in a large bowl until well combined and the sugar begins to dissolve.

Stir in the 1/3 cup melted butter, 2 tablespoons bourbon (or Southern Comfort), 1 tablespoon flour, and 1 teaspoon vanilla extract, mixing until the filling is smooth and homogeneous.

Fold the 1 1/2 cups pecan halves into the filling, distributing them evenly throughout the mixture.

Pour the filling into the prepared pie shell, spreading the pecans in an even layer.

Bake for 45 minutes, or until the filling is set but still slightly jiggly in the center when gently shaken.

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing to let the filling firm up completely.