Maple Bourbon Pecan Pie

I was in Africa over Thanksgiving (amazing, amazing trip!) so I didn't get to cook or eat any of my Thanksgiving favorites, so when we had our friends over this weekend, I made some pecan pie. I wanted to try a new recipe and this one from Martha Stewart sounded great. Also, Jamie's a big bourbon fan so we had a lot of that on hand. It was great! Really sweet and great flavors. Be careful of overflow in the oven and use a cookie sheet and some foil to catch the run off. Really great dessert!

Ingredients:
Frozen pie crust (or make your own, I just didn't have time)
1 cup sugar
4 tbsp unsalted butter, melted
4 large whole eggs
1 cup plus 2 tbsp dark corn syrup
2 tbsp bourbon (or dark rum)
1/2 cup maple syrup
1 tsp vanilla
1 1/2 cups (5 1/4 oz) pecan halves

Directions:
Heat oven to 400 degrees. In a medium bowl, whisk sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half of the pecans. Pour filling into pie shell; arrange remaining pecan halves on pie. Chill for 30 minutes and then put in the oven. Bake 15 minutes, then reduce the heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature. Great with vanilla ice cream and/or whipped cream.