This pecan pie is somewhat more mellow and less screamingly sweet than some. A one-crust pie, but it's nice if you have some extra pie dough to make leaf or other shapes to arrange over the top.
Preheat the oven to 350.
In a standing mixer, cream together the sugar and butter until well combined.
Add eggs one at a time until well combined. Then add the maple syrup, salt, vanilla, and bourbon. Continue mixing until well combined.
Add half of the pecans and stir in with a fork. Pour the filling into an unbaked pie shell.
Carefully arrange the rest of the pecans over the top of the filling.
Bake pie for 45-55 minutes. Center will still be slightly jiggly when it comes out of the oven, but it will firm up.
Cool completely. Sprinkle with sea salt before serving.