Prep your crust: Fit the unbaked crust into a 9-inch pie plate. Crimp the edges and chill for 20–30 minutes. A cold crust helps keep the shape in the oven.

Toast the pecans: Spread pecans on a sheet pan and toast at 350°F (175°C) for 8–10 minutes until fragrant. Let them cool. This small step makes a big difference in flavor.

Adjust oven and set a rack: Heat oven to 350°F (175°C) if it’s not already there. Place a rack in the lower third to help the bottom crust bake through.

Whisk the wet ingredients: In a large bowl, whisk eggs until blended. Add melted butter, corn syrup, vanilla, and any optional bourbon or espresso. Whisk until smooth.

Add sugars and salt: Whisk in brown sugar, granulated sugar, and salt until there are no lumps. The mixture should look glossy and uniform.

Combine with pecans: Stir in toasted pecans. If you want a neat top, reserve a handful of pecan halves to arrange on the surface after pouring the filling.

Fill the crust: Pour filling into the chilled crust. If you reserved pecans, place them gently on top in a circular pattern.

Shield the edges: Cover the crust edges loosely with foil or a pie shield. This prevents over-browning while the center sets.

Bake: Bake for 45–55 minutes, removing the foil in the last 15 minutes. The pie is done when the edges are set and the center jiggles slightly like gelatin, not liquid.

Cool completely: Let the pie cool on a rack for at least 3–4 hours. This allows the filling to firm up so you get clean slices.

Finish and serve: Sprinkle a tiny pinch of flaky sea salt if you like. Serve at room temperature or slightly chilled with whipped cream or vanilla ice cream.