BUTTER PECAN PIE FOR NATIONAL PECAN PIE DAY

makes one 9-inch pie
one single crust par-baked pie shell (check recipe index- this is equally good with a partially whole wheat crust or an all-purpose flour crust)

Filling-
1 cup packed dark brown sugar or dark muscovado sugar
1/4 teaspoon salt
2/3 cup Lyle's Golden Syrup
2 tablespoons of your favorite bourbon
1/4 cup unsalted butter, browned over low heat until deeply golden and cooled
3 large eggs, room temperature
1 teaspoon good quality vanilla 
2 cups pecans, halves and pieces, toasted and cooled (save the larger halves for a decorative border)

In a large saucepan, combine brown sugar, salt, Golden Syrup, bourbon and butter. Bring to a boil, (stirring with a heat-resistant rubber spatula), and boil for an additional minute making sure the sugar has completely dissolved.  Remove from the heat and set aside to cool to room temperature. (To expedite this, transfer the mixture from the saucepan to a 4 cup Pyrex glass measuring cup.)  
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the eggs and vanilla. When the sugar mixture has cooled down, place the bowl with the eggs and vanilla on a damp towel (this prevents the bowl from moving), and gradually pour the sugar mixture into the eggs, whisking to combine. (It is important that the sugar mixture is room temperature or cooler to prevent scrambling the eggs. ) Place the par-baked pie shell on a parchment lined baking sheet. Fill the  bottom of the crust with one cup of the pecan pieces then place the remaining pecans halves over the pieces, so the top sides of the nut face you. Slowly pour the cooled sugar mixture over the nuts; some will wiggle a bit but that's fine. 
Bake the pie on the bottom rack of the pre-heated oven for 30 minutes. Turn the heat down to 325 degrees F,
carefully move the pie to the middle rack of the oven and bake an additional 20-25 minutes. Depending on your oven, the pie may need a few additional minutes. The pie should be set around the edges (about 2-inches in) but the middle should have a little wobble to it. (The pie continues to firm up as it cools.) Transfer the pie to a cooling rack and let cool completely before serving, at least 4 hours. Serve at room temperature with whipped cream or ice cream. Cover and refrigerate any leftovers.