For the dough:

1. In a mixer with a paddle attachment combine flour, salt, sugar, and butter. Mix until the butter turns into a small pea size.
2. Add water and vinegar until a smooth dough forms. Do not overmix. Wrap the dough in plastic wrap and chill for at least 1 hour or up to 2 days.
3. Once the dough is chilled, roll out to the thickness of a quarter and lay into your pie pan. (I chose a tart pan with a removable bottom, so the pan itself is only 2 inches deep. A 3-inch pie pan will also work for this recipe.)
4. Lay parchment on top of the dough and fill with baking beans or pie weights. Blind bake at 325 degrees for 15 minutes.

For the filling:

1. Chop chocolate and melt in the microwave in 30-second intervals, stirring between each interval.
2. Combine in a mixing bowl: eggs, brown sugar, salt, corn syrup, bourbon, and flour and whisk until smooth.
3. Add butter and chocolate and mix until smooth. Fold in 6 ounces of chopped pecans.
4. Pour this batter into the parbaked pie dough and top with remaining 3 ounces of pecans.
5. Bake for 30-40 minutes at 325 degrees until firm and no longer liquid in the middle.

For the whipped cream:

1. Combine heavy cream and powdered sugar and whip on a mixer fit with a whisk attachment until stiff peaks form. Once the pie is cool, top the pie with whipped cream.