Start with making the pie dough. Process flour, sugar and salt in the bowl of a food processor for 10 seconds.

Add the vegetable shortening and process until it resembles coarse cornmeal, 10 seconds.

Add in the butter pieces and pulse until the texture resembles coarse crumbs, about 9-10 one-second pulses.

Transfer the mixture into a mixing bowl. Pour 4 tablespoons of ice water. Using a wooden spatula, mix until the dough sticks together. At this point, if it is not coming together, you can add 1 or 2 tablespoons of water.

Turn the dough onto a plastic wrap and shape it as a 4-inch round disk). Cover it with plastic wrap tightly and refrigerate for at least 1-hour upto 24 hours.

When ready to bake, take the pie dough out of the fridge and let it sit on the kitchen counter for 10 minutes to soften. Roll it out into a 12-inch circle and fit it into a 9-inch pie pan. Trim (with kitchen scissors) the excess overhanging dough, and gently fold it under. Flute the crust by pressing it between the thumb and index finger of one hand while pushing against it from the inside with the index finger of the other hand.

Place it in the freezer while you are making the filling. (It should be completely chilled for at least 20 minutes.)

Adjust oven rack to the lowest position and pre-heat the oven to 450 degrees.

To make the filling, place maple syrup, sugar, heavy cream, and molasses in a medium-size saucepan over medium heat, stirring occasionally, until the sugar completely dissolves, 3-4 minutes.

Turn off the heat and let it cool for 5 minutes.

Whisk the butter and salt into the mixture. Then whisk in the egg yolks.

Take the pie dough out of the freezer and scatter the pecan pieces equally over the pie dough.

Gently pour the filling over the pecans, ensuring that it is equally distributed over the pie.

Immediately turn the oven temperature down to 325 degrees and bake the pie on the lowest rack for 50-60 minutes or until the center jiggles slightly when it is gently shaken.

Let it cool to room temperature for an hour. Place it in the fridge for at least 2 hours before serving.

To make the bourbon whipped cream: With a hand mixer or a standing mixer (attached with the whisk attachment), mix all the ingredients in medium speed, until stiff peaks form, for 2 minutes. Top each slice with a couple of tablespoons of whipped cream.