Preheat the oven to 375°F. Unroll the pie crust into a 9-inch pie plate and press it firmly, crimping or fluting the edges as desired. Evenly spread the toasted pecan halves over the bottom of the pie crust.

Roughly chop the semisweet chocolate. In a medium bowl or large measuring cup, whisk together the eggs, dark corn syrup, granulated sugar, and 3 tablespoons bourbon until well combined. Melt the unsalted butter and whisk it into the mixture, followed by the chopped chocolate. Stir everything until smooth and fully blended.

Pour the prepared chocolate bourbon filling from Step 2 evenly over the pecans in the pie shell (from Step 1). Place the pie in the preheated oven and bake for 10 minutes at 375°F. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 25–35 minutes, or until the center is set with only a slight jiggle. Remove from the oven and cool on a wire rack for 1–2 hours before serving.

With a mixer on high speed, begin whipping the cold heavy cream and powdered sugar together until soft peaks form. Gradually add the remaining bourbon, vanilla extract, and drizzle in the molasses while whipping to stiff peaks. Cover and refrigerate until ready to serve. I like to use Kerrygold butter for richness and a touch of bourbon in the whipped cream adds a great flavor boost.

Slice the fully cooled pie and serve each piece topped with a generous dollop of the bourbon molasses whipped cream from Step 4. Enjoy!