Preheat oven to 350°
Roll out pie crust on a cutting board. Transfer to a 9" pie plate sprayed with non-stick cooking spray. Crimp edges with your thumb and finger. Place in fridge until ready to fill.
In a large bowl, stir together sugar, corn syrup, butter, eggs, maple syrup, vanilla and Bourbon. Stir in pecans.
Pour filling into pie crust.
Place filled pie on a baking sheet to prevent spillage in your oven during the cooking process. Bake for 1 hour. Check the crust about half way through the cooking process. If it is getting to brown then cover with foil. ONLY THE EDGES. Or use a pie crust cover. The center should be a bit jiggly when you take it out of the oven. It will firm up as it cools.
Remove from oven and let rest about 1 hour.