For the Crust: 

Preheat the oven to 325 degrees.

In a large mixing bowl combine the flour, sugar and salt.

Add the cold cubed butter, and quickly but gently knead the butter into the flour mixture. The butter should begin to incorporate but the dough won't be uniform. The mixture should look crumbly.

Next add the ice cold water and knead again until the mixture comes together. There will still be small pieces of butter marbled throughout the dough. Form the dough into a flat disc, then wrap it in plastic wrap and refrigerate for 20 minutes.

Roll out the chilled pie dough on a floured work surface to a 12" diameter. Carefully place the dough into a 9-inch pie dish.

Cut out a 10 inch round circle of parchment paper and lay it on top of the crust.

Fill it with the dried beans, rice, or pie weights. Evenly distribute the weight within the pie dish and bake at 325 for 20 minutes.

Remove the beans and parchment and set the par-baked crust aside. 

For the Pie:

Preheat the oven to 350°F. 

In a large bowl, whisk the eggs, Roast Chai, brown sugar, cane syrup, and salt until all the ingredients are well combined.

Stir in the melted butter, bourbon and pecan pieces. Pour the mixture over the par-baked pie shell, filling it as full as possible without overflowing the crust.

Arrange the remaining pecan halves decoratively across the top of the pie filling. Push the pecans into the filling gently as you go so they pick up a coating of the gooey filling. This will prevent them from burning and give them a shiny glazed look as the pie bakes. 

Place the pie on a baking sheet and bake in the center of the oven for 45 to 50 minutes, rotating the pie after 30 minutes until the center is just set.

Remove from the oven and allow to cool completely on a wire rack before serving. The pie can be stored at room temperature for 2-3 days.