Preheat the oven to 350F degrees and position the oven rack in the bottom 1/3 of the oven.
Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes.
On a lightly floured surface using a floured rolling pin, roll out the dough into a circle about 12 inches in diameter.
Lightly dust the bottom of a 9-inch pie plate with flour and transfer the pie dough to the pie plate. Lightly sprinkle flour on the inside of the pie crust. Then fold over the edges of the pie dough and crimp with your fingers or press down with a fork.
Place the pie plate and crust in the fridge as you make the filling.
Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally.
Remove the pan from the heat and whisk in the vanilla extract (or bourbon) and cinnamon.
In a separate bowl whisk the eggs until frothy.
Whisk 1 tablespoon of the brown sugar mixture into the eggs.
Whisk the eggs into the warm brown sugar mixture, making sure to go quickly so that the eggs don't scramble.
Take the pie crust out of the fridge and place the chopped pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top).
Bake in the preheated oven for 50-60 minutes* then remove from the oven and let sit at room temperature for at least 4 hours before serving.