Preheat oven to 400 degrees, arrange your pie crust in a deep pie plate and flute the edges. Lay over a piece of parchment and line the bottom with dry beans or pie weights. Bake for 20 minutes, remove the parchment & beans and bake for 10 minutes more until golden brown.

Line a small baking sheet (large enough to set the pie plate on) with foil and dump out your pecans and spread into an even layer. Place on a rack in the oven right below the crust to toast. Let toast while you make the filling.

While the crust is blind baking, in a pan atop the stove combine the brown sugar, corn syrup, salt and butter and bring to a boil. Let boil for 1 minute and remove from heat. Remove the Pecans from the oven then stir in the Bourbon & Vanilla & Pecans and let sit, off the heat, for about 5-10 minutes

While the filling is cooling - beat 3 eggs well in a separate bowl and set aside. Once the mixture has cooled - use a wooden spoon and stir in the eggs quickly - so they don't have time to scramble. Stirring quickly plus letting the mixture cool should eliminate this possibility.

Pull the browned crust from the oven and reduce the heat to 350. Place the pie plate on the cookie sheet you toasted the pecans on, add filling and slide back into the oven for 40-45 minutes. The top of the pie will loose it's gloss when it's done.

Remove and let cool completely on a wire rack - the filling is EXTREMELY hot - so don't eat right away.