For the pie crust, mix together the flour, salt and sugar in the bowl of a stand mixer with the paddle attachment. With the paddle running, slowly add the butter cubes one by one, until the mixture resembles a coarse meal. Add the tablespoons of water one at a time, or until the mixture comes together.
Let the dough cool for about 30 minutes in the refrigerator, then roll out and prepare in a 8" or 9" pie pan.
For the filling, whisk together all ingredients until well combined. Pour into the unbaked pie shell. Bake in an oven preheated at 350 degrees Fahrenheit for about 30 minutes, or until the dough is lightly golden and the center of the custard is set. Let cool.
For the whipped cream, whisk the cold heavy cream on medium high speed in the bowl of a stand mixer with the whisk attachment until you see it start to thicken. Add the powdered sugar and bourbon, and continue mixing until stiff peaks form.
Spread the whipped cream over the cooled pie. Optionally, you can take chocolate chips to a zester and sprinkle over the whipped cream to add tiny shavings and an extra flavor of chocolate to the dish.