Preheat oven to 350 degrees F.

Press pie dough into 9 in pie plate and crimp the edges. Line the pie dough with parchment paper, then pour pie weights on top of the parchment paper and spread evenly. Prebake the pie crust for 20 minutes. Remove the pie weights and parchment, and bake an additional 10 minutes.

Meanwhile, spread pecan halves on a cookie sheet and bake them for 7-8 minutes until lightly toasted.

In a medium saucepan, combine sugars, corn syrup, flour, milk, bourbon, vanilla and salt. Cook and stir over medium heat, whisking constantly until mixture comes to a boil. Remove from heat and allow to cool for 5-10 minutes.

Whisk eggs together in a large bowl. Slowly add sugar mixture, whisking constantly.

Spread the pecans across the bottom of the pie crust. Pour sugar mixture evenly over the pecans. Stir gently until all pecans are coated and evenly distributed across the pie shell.

Bake pie in preheated oven until pie is set and crust is golden brown, about 40-45 minutes. Cool completely before serving.