Roll out pâte brisée for crust and lay into pie pan. Edge as desired.
Put a piece of parchment paper or foil over the pie shell and fill it with dried beans.
Bake on a baking sheet on the center rack of the oven until the dough is set, about 20 minutes.
Remove the crust from the oven and lift the sides of the parchment paper up to remove the beans.
Replace the pan in the oven and continue baking until the the pie shell is lightly golden brown, about 10 more minutes.
Reduce the oven temperature to 350°F.
While the crust is baking, make the filling:
In a medium saucepan; combine the butter, brown sugar, corn syrup, and salt.
Bring this mixture to a boil over medium heat. Stirring constantly, continue to boil for one minute.
Remove it from the heat and stir in the nuts, bourbon, and the vanilla.
Set the mixture aside to cool slightly, about five minutes.
If the crust has cooled, return it to the oven for five minutes to warm through.
Whisk the beaten eggs into the filling until it is smooth.
Put the pie shell on an edged sheet pan and pour the filling into the hot crust.
Bake the pie on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.)
Cool the pie on a rack.
Thanksgiving 2013 Enjoyed by all! Roll the crust thin. Seriously. Recipe from Television Food Network, 2001.