Make the filling. In a medium pot on medium-high add the butter, brown sugar, corn syrup and a tiny pinch of salt. Bring to a boil, then reduce to a simmer and cook until the brown sugar is no longer granulated. Add the pecans and whiskey. Stir to coat, then remove from the heat. In a small bowl, whisk the eggs while spooning in a bit of the warm nut mixture until the eggs are warmed as well. Pour this small batch of warmed egg into the pot and stir until everything is blended.
Bake the pie. Preheat the oven to 350˚ F. Pour the filling into the prepared pie crust and use aluminum foil strips to tent the edges of the pie crust. Bake until set, about 40 minutes. Let cool before slicing. Top with whiskey whipped cream.
In a large bowl whisk heavy cream until soft peaks form, add sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.