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.
Stir in vanilla extract and bourbon if using.
Add chopped pecans to the bottom of the prepared pie crust. Distribute evenly and pour the pie filling mixture on top. Level the top with a spatula.
Top with the remaining pecan halves.