Roll and press pie crusts together into a large rectangle. Gently lift and transfer into a rimmed baking sheet, pressing into the corners and up the sides. Trim and crimp edges as desired. Transfer baking sheet to the freezer for about 25 minutes while you prepare the pie filling.

Preheat oven to 350 degrees F.

To make the filling, melt butter in a large saucepan over medium heat. Let it bubble, foam, and start to brown. When butter is fragrant and flecked with dark brown specks, add brown sugar, maple syrup, corn syrup, and cream. Whisk briskly until the mixture is smooth and the sugar is dissolved. Bring to a boil, let bubble for 3 minutes, then remove from the heat. Stir in bourbon, vanilla, cinnamon, and 1/2 teaspoon sea salt.

Crack eggs into a small bowl or liquid measuring cup. Spoon a small amount of the syrup mixture over the eggs, whisking constantly so the eggs don’t scramble. Slowly pour the egg mixture back into the saucepan, continuing to whisk constantly. Stir in pecans.

Remove sheet pan from freezer and pour the filling into the prepared crust. Bake 25-30 minutes, until crust is golden brown and filling is just set in the middle. Let cool before slicing and digging in.