If possible the day before: Toast the 1/2 cup chopped pecans in 2 TBSP Butter. Pour 1/4 cup Bourbon in a glass bowl and add the toasted pecans. Let sit for 8 - 24 hours.
Preheat oven to 325 degrees. On a lightly silpat or lightly floured surface, unroll pie crust dough. Carefully transfer to a buttered pie plate.
In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved: Cool slightly.
In a large bowl, whisk eggs, 1/4 cup bourbon, vanilla and salt; slowly whisk in sugar mixture.
Stir in pecan halves and pour into crust.
Evenly spread bourbon infused chopped pecans across the top.
Place pie plate on a baking sheet and bake 55-60 minutes. Let cool for at least 15 minutes before slicing.