Preheat the oven to 350F

Beat the eggs and set aside.

Mix the flour and sugar together with a pinch of salt

Stir in the corn syrup and mix well

Place this syrup mixture over medium heat stirring continuously until you see small bubbles on the edge of the mixture.

Remove from heat

Add 6 tablespoons of melted butter and 2 tablespoons of pecan praline whisky and mix well

Slowly drizzle the hot syrup mixture into the eggs beating/stirring continuously. When mixed add 1 tablespoon of vanilla.

Add 1 1/2 cups of pecans in the 11-inch pre-baked pie shell

Pour the syrup mixture slow over the pecans in the pie shell slowly

Cover outer pie crust with silicon pie ring and place in the oven for 50-55 minutes.

Remove from the oven, let it cool, then put in the refrigerator for several hours before serving.