Add the sugar, water, maple syrup, and salt to a small saucepan. Warm gently over low to medium-low heat, stirring just until the sugar is completely dissolved and the mixture looks clear (no need to boil or thicken). Let it cool slightly before using.

Preheat the oven to 350°F. Spray a 12x17-inch rimmed baking sheet with non-stick spray and set aside. Unroll the refrigerated pie crusts and stack them on top of each other. Using a rolling pin, gently roll the crusts into a large rectangle, about 15x20 inches. This ensures even coverage and eliminates patchy edges. Carefully lay the crust into the prepared pan, pressing it into the corners and up the sides. Trim any excess and patch small gaps as needed.

Spread the pecan halves evenly across the bottom of the crust. This creates a crunchy foundation that soaks up the sweet filling beautifully during baking.

In a stand mixer, cream together the softened butter and brown sugar until smooth and blended. Add the eggs one at a time, mixing after each addition. Pour in the vanilla, syrup blend, cornstarch, cinnamon, salt, and bourbon (if using). Mix until fully combined, scraping down the bowl as needed.

This filling mixture should be glossy, thick, and sweetly aromatic—loaded with notes of caramel, spice, and vanilla.

Pour the filling evenly over the pecans in the crust. Smooth the top if needed. Bake for 45–55 minutes, or until the edges are golden brown and the center is set. The filling will puff slightly before settling as it cools.

Allow the pie to cool completely before slicing. Cooling firms up the filling, ensuring clean squares when cutting.