Preheat your oven to 350°F (175°C) and prepare the pie crust in a 9-inch pie dish, pricking it with a fork. Bake for 10 minutes until lightly golden.

Toast pecans in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant. Remove, chop coarsely, and set aside.

In a medium bowl, combine melted chocolate, sugar, and eggs. Whisk until smooth. Stir in melted butter and bourbon, then fold in toasted pecans.

Pour the mixture into the pre-baked pie crust and bake for 55 minutes at 325°F (160°C) until the center jiggles slightly.

Allow the pie to cool for 1-2 hours at room temperature before serving.

Chill a mixing bowl and beaters, then whip the cream until soft peaks form. Gradually drizzle in bourbon, continuing to whip until firm peaks form.

Slice the cooled pie and top with bourbon whipped cream. Garnish with toasted pecans or a dusting of cinnamon.