Pour the pecan mixture into the prepared pie shell (don’t
overfill it; you want the filling to come just up to the top). Bake
for 45 minutes, or until the filling is set. You’ll know it’s done
when you shake the cookie sheet and the filling doesn’t wobble in
the center.
Remove to a cooling rack and allow to come to room
temperature. Serve with whipped cream (flavored with bourbon, if
you have it) or a scoop of vanilla ice cream. Covered loosely with
plastic wrap, the pie will keep at room temperature for 2 to 3
days.