Preheat the oven to 350 degrees F. Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts. Remove from heat. Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon and salt.

Whisk the eggs in a medium bowl. Gradually add the sugar mixture, whisking until incorporated.

Lightly mist four 4-inch individual pie pans with cooking spray. Unfold the pie dough and cut into quarters; press each piece into a pan and crimp the edges with your fingers. Place on a baking sheet. Divide the pecans evenly among the pie shells and pour the filling on top.

Bake the pies until golden and firm, about 45 minutes. Cool completely on a rack, then carefully remove from the pans. Serve with whipped cream, if desired.

Photograph by Yunhee Kim