Preheat your oven to 350°F and lightly coat a 12 x 17-inch baking sheet with nonstick cooking spray.

Unroll all three pie crusts and stack them together. Using a rolling pin, roll the stacked pie crusts into a large rectangle, about 15 x 20 inches, sealing the seams as you go so you have one even sheet of dough.

Carefully transfer the dough to the prepared baking sheet. Press it into the bottom and up the sides of the pan, trimming away any excess. Patch any thin spots or gaps with leftover dough if needed.

Spread the pecan halves over the bottom of the crust and set the pan aside while you prepare the filling.

In the bowl of a stand mixer, beat the softened butter and brown sugar until the mixture is smooth and creamy.

Add the eggs, vanilla extract, corn syrup, cornstarch, and bourbon, if using. Mix until the filling is smooth and well combined, stopping to scrape down the sides of the bowl as needed.

Slowly pour the filling over the pecans, making sure they are evenly covered.

Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is set with only a slight jiggle in the center.

Let the pie cool completely before slicing into squares and serving.