Easy Bourbon Pecan Pie

• 12 ounces toasted pecan halves, divided
• 4 large eggs, room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1 cup dark corn syrup
• 8 tablespoons unsalted butter, melted
• 1/4 cup bourbon
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 sheet refrigerated pie crust
• Vanilla ice cream, optional

1. In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next five ingredients and chopped pecans.
2. Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes.
3. Preheat oven to 425u0b0. Bake until crust is set, about 15 minutes. Reduce oven setting to 350u0b0; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

pecan halves, eggs, brown sugar, sugar, corn syrup, unsalted butter, bourbon, vanilla, salt, crust, vanilla ice cream

Taken from www.tasteofhome.com/recipes/easy-bourbon-pecan-pie/ (may not work)