Maple-Bourbon Pecan Pie

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 3/4 cup pecan halves
• 1/4 cup finely chopped pecans
• 1/2 cup maple syrup
• 1/2 cup dark corn syrup
• 3 tablespoons brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten

1. Preheat oven to 350u0b0.
2. Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.
3. Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350u0b0 for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.

cooking spray, pecan halves, pecans, maple syrup, corn syrup, brown sugar, butter, bourbon, vanilla, kosher salt, eggs, egg whites

Taken from www.myrecipes.com/recipe/maple-bourbon-pecan-pie (may not work)