Pre-heat the oven to 375 degrees F or 190 degrees C. Unwrap the chilled pastry on to a lightly floured work surface and allow it to settle for 5 minutes to help with rolling out.
Roll the pastry out into a 12" or 30cm circle (ish) patching as required. Roll the pastry onto your rolling pin, then roll it out onto a 22cm or 9" pie pan. Press the pastry in working from the bottom up and trim the rim edges with scissors leaving a 1cm or 0.3" overhang. Turn the edges under and crimp as you like. I used a tea spoon to press in a design. Line the pie with baking paper and fill ¾ full with baking weights, dried chickpeas or uncooked rice. Bake for 20 minutes or until the edges of the pie begin to brown. Remove from the oven and let the pastry cool for at least 5 minutes. Turn the oven down to 175 ℃ or 350℉
Pop the butter, sugar, maple syrup, and coconut milk in a saucepan over low heat and gently stir together until the sugar is dissolved, the butter is melted and mixture nicely combined. Remove it from the heat to cool for around 10-minutes.
Transfer the filling to a blender with the water, cornstarch, vanilla, bourbon and salt and blend until smooth.
Transfer the mixture to a mixing bowl and stir in the chopped pecans. Set aside. After the pie crust has cooled slightly, fill it with the pecan filling and decorate with additional pecans if desired. Sprinkle with a little sea salt and bake in the oven for 35 minutes. Turn off the heat and leave the pie in the oven for another 10 minutes.
Remove from the oven and allow the pie to cool completely. For best results place it in the refrigerator overnight before bringing it back to room temperature or slightly warm it to serve.