Start by preparing the pie crust. Heat your oven to 350 degrees. Melt butter in saucepan. Once the butter has melted, remove from heat and add both sugars and stir to combine. Then stir in flour. Let the dough cool 15 minutes, then press dough onto bottom and up the sides of a 10 inch pie pan. Bake for 15 minutes or until lightly browned.

Next prepare the bourbon butterscotch pudding filling. In a medium saucepan, whisk the brown sugar and cornstarch together, breaking up and any clumps. Then add the salt and 1/2 cup of the half and half. Turn the burner on to medium low, and whisk in the remaining half and half and the egg yolks. Whisk frequently, until the mixture begins to bubble.

Once the pudding starts to bubble, add the bourbon, and whisk to combine. Continue whisking as the mixture thickens, for about 3 minutes. At this point the pudding should have a thick consistency.

Remove the saucepan from the heat, and whisk in the butter and vanilla.

Pour the butterscotch pudding into the pie crust, and refrigerate for at least 3 hours before serving.

While the pie chills, make the vanilla whipped cream. Whip the cream, sugar, and vanilla together in a stand mixer on medium speed until soft peaks form. Place in a container in the fridge to cool.

Just before serving, top the pie with the whipped cream, add a dusting of chocolate if you like. (I did this for the photos).