Position oven racks in center and upper third of oven. Preheat oven to 375°F (190°C). Spray a 9-inch pie plate with baking spray with flour.

On a lightly floured surface, roll Pecan Piecrust into a 12- to 12½-inch circle (about ⅛ inch thick). Transfer to prepared plate, pressing into bottom and up sides; trim edges to ½ inch beyond edges of plate, if necessary. Fold edges under, and crimp as desired. Freeze until firm, about 20 minutes.

In a medium bowl, whisk together corn syrup, sugars, eggs, melted butter, bourbon, vanilla, and salt. Reserve ½ cup (57 grams) pecans; very roughly chop remaining 1¼ cups (141 grams) pecans. Fold all pecans and candy bar into corn syrup mixture. Pour into prepared crust.

Bake on center rack for 25 minutes. Place a sheet of foil on upper rack, and bake until center of pie is set and an instant-read thermometer inserted in center registers 200°F (93°C), 40 to 45 minutes more, loosely covering with foil after 25 to 30 minutes of baking to prevent excess browning. Let cool completely on a wire rack before slicing.