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 (8-1/2 inch to 9 inch)
 * 1/2 	cup pecan pieces
 * 3 	eggs
 * 3/4 	cup sugar
 * 1/4 	cup brown sugar
 * 1 	cup corn syrup
 * 2 	tablespoons butter, melted and cooled
 * 1 1/2 	teaspoons vanilla extract
 * 1 1/2 	tablespoons bourbon (optional)
 * 1/8 	teaspoon salt
 * 1 	cup pecan halves

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