Preheat your oven to 350°F (175°C). Roll out a refrigerated pie crust into a 9-inch pie dish, crimping the edges as desired. Bake the crust for 10–12 minutes or until golden brown.

In a dry skillet over medium heat, toast the pecans for about 5 minutes, then chop them coarsely.

In a microwave-safe bowl, melt the dark chocolate in intervals. Mix with corn syrup, beaten eggs, sugar, bourbon, vanilla extract, and melted butter until glossy. Fold in toasted pecans.

Pour the filling into the cooled crust and bake for about 55 minutes until set around the edges.

Cool the pie on a wire rack for at least 1 hour before slicing.

For the whipped cream, chill a bowl, then beat heavy cream until soft peaks form. Gradually add powdered sugar and bourbon.

Serve each slice topped with bourbon whipped cream.