Preheat oven to 350 degrees Fahrenheit.

Prebake the chilled pie shell, weighted down, for 7 minutes.

Remove weights and bake for an additional 2 minutes.

Let the pie crust cool completely.

In a mixing bowl, beat the eggs until frothy.

Add dark brown sugar, light corn syrup, melted unsalted butter, vanilla extract, Bourbon, pecan halves, chopped pecans, and kosher salt to the beaten eggs.

Mix all ingredients until well combined.

Pour the pecan mixture into the cooled pie shell.

Bake for approximately 40-45 minutes, or until the filling is set.

Let the pie cool completely before serving.

Serve chilled with a scoop of vanilla ice cream.