1 9-inch pie crust
1 cup dark corn syrup
3/4 cup sugar
6 tablespoon butter
3 large eggs
Pinch of salt
3 tablespoon Bourbon
2 cups chopped pecans
pecan halves for garnishing

Set a rack at the lowest level in the oven and preheat to 350  degrees.

To make the filling: Combine the corn syrup and sugar in a sauce pan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from the heat, add the butter, and allow the butter to melt. In a mixing bowl, whisk the eggs  until they're liquid and whisk in the salt and bourbon. Whisk in  the syrup and butter mixture, being careful not to over mix. Allow to cool.

Spread chopped pecans in the crust. Skim foam from the top of the filling and discard; pour the filling over the pecans. With the back of a fork, press the pecans down into the filling so they are  covered.
Bake for about 45 minutes until the crust is baked through and the filling is set and well puffed in the center.  Cool on a rack.  Place pecan halves in a ring around the edge of the pie and fill centre of the ring with whipped cream.  Serve chilled.