Louisiana Roasted Pecan Pie

Description
I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of Bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.



Ingredients

 * 1 unbaked pie shell (8½ inch to 9 inch)
 * ½ cup pecan pieces
 * 3 eggs
 * ¾ cup sugar
 * ¼ cup brown sugar
 * 1 cup corn syrup
 * 2 tablespoons butter, melted and cooled
 * 1½ teaspoons vanilla extract
 * 1½ tablespoons bourbon (optional)
 * ⅛ teaspoon salt
 * 1 cup pecan halves

Directions

 * 1) Dry roast the ½ cup of pecan pieces in a 300°F oven until dark; keep an eye on them so they don't burn, though.
 * 2) I start checking after 5 minutes and check frequently after that.
 * 3) When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces.
 * 4) Set aside.
 * 5) Preheat oven to 350°F.
 * 6) Beat eggs in a large bowl until frothy.
 * 7) Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces.
 * 8) Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
 * 9) Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350°F for about 40 minutes.
 * 10) Reduce oven heat to 325°F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
 * 11) Remove from oven and allow to cool thoroughly before serving.