1-Preheat your oven to 350°F (175°C) and place your unbaked 9-inch pie crust in a pie dish, making sure it’s ready to go.

2-In a large mixing bowl, whisk together 1 cup light corn syrup, 1 cup granulated sugar, 3 eggs, 2 tablespoons melted and slightly cooled butter, 1 teaspoon vanilla extract, and 2 tablespoons bourbon whiskey until everything blends well.

3-Gently stir in 1 ½ cups coarsely chopped pecans to ensure they’re evenly distributed throughout the mixture.

4-Pour the filling into the prepared pie crust, smoothing it out to the edges for an even bake.

5-Bake the pie on the middle oven rack for 50 to 60 minutes, checking that the center is set but still a bit jiggly.

6-Halfway through, peek in and cover the edges with foil if they’re browning too fast to keep them perfect.

7-Once done, let the pie cool at room temperature for at least two hours before slicing to let the flavors settle.

8-Serve it plain or with a scoop of vanilla ice cream for an extra treat, and remember to use any dietary swaps from earlier if needed.