Position a rack in the center of the oven and preheat to 350 degrees . Unroll the piecrust into a 9-inch pie pan; crimp the edge and refrigerate until ready to fill.
In a large saucepan, melt the butter over medium-low heat. Remove from the heat and whisk in the pecans, brown sugar, corn syrup, eggs, bourbon and salt. Pour the filling into the prepared crust.
Bake the pie until just set in the middle, about 45 minutes. Transfer to a rack to cool completely.