Louisiana Roasted Pecan Pie

• 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

1. 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.
2. Preheat oven to 350 degrees F.
3. 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.
4. Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350 degrees F for about 40 minutes.
5. 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.
6. Remove from oven and allow to cool thoroughly before serving.

unbaked pie shell, pecan pieces, eggs, sugar, brown sugar, corn syrup, butter, vanilla, bourbon, salt, pecan halves

Taken from www.food.com/recipe/louisiana-roasted-pecan-pie-114145 (may not work)