Preheat oven to 325 degrees Fahrenheit.
Adjust the top rack to be positioned in the middle of the oven.
If not using canned pecan pie filling, follow the below instructions to make your own.
In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.
Place a sauce pan over low medium heat, add the sugar mixture to it.
Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Stir continuously and bring to a simmer.
Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
Remove from heat. Stir in cold diced butter until fully melted.
Fold in roasted, chopped pecans and vanilla extract or bourbon.
Transfer HALF of the mixture to the prepared graham crust. Set aside the other half.
Cover pan with foil and bake for 20 minutes.
Remove from oven, discard foil cover and let it cool to room temperature on a wire rack. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle.