Bourbon Pecan Pie

Filling Ingredients:
3 large eggs
1 cup packed light brown sugar
2 Tablespoons all-purpose flour
1 cup light corn syrup
1 Tbsp. vanilla extract
2 Tbsp.  Bourbon (optional if you don’t have or can’t use)
2 Tbsp. unsalted butter, melted and cooled
2 cups pecan halves (or chopped)

1  UNBAKED 9-inch pie crust (Preferably in a Pyrex 1 ¼ " glass pie plate)

Preheat oven to 425° F.
Fit pie crust into a 9-inch pie plate; then freeze the crust for at least 30 minutes while making the filling.
Place eggs, brown sugar, flour, corn syrup, vanilla and bourbon in a large bowl. Add melted butter. Stir to combine.
Remove pie crust from freezer.
Add pecans to filling, stir to combine and pour into crust.
Place pie plate on a baking sheet. Bake the pie at 425 degrees F for 15 minutes. Reduce heat to 350 degrees and bake for 35-45-50 more minutes or until middle of pie filling reaches 200° F.
Cool at least 1 hour before serving.