Step 1

Make the crust by quickly pulsing the flour, sugar, and salt in the bowl of a food processor to combine. Pulse in the chilled butter until there are some small pieces and some pieces about the size of peas. With the food processor turned on, pour a few tablespoons of ice cold water at a time, just until the dough comes together. It shouldn’t be wet, but just moist enough to hold together when pinched between two fingers. Turn out the dough onto a piece of plastic wrap and gather it, pressing into a disk. Cover with plastic and chill for at least 30 minutes (you can make this several days in advance and keep, wrapped well in the freezer.

Step 2

Preheat the oven to 350°F. Once the dough is chilled, roll it out into a large circle, no thicker than ¼ inch. Fit the dough into a 9-inch pie plate, leaving about 1 inch of excess hanging over the edge and trimming the rest. Fold the overhanging dough underneath the dough in the pan, to create a double-thick rim. Crimp the dough and place pan in the refrigerator. Gather the trimmed scraps of dough and roll out again, using a cookie cutter cut out shapes to decorate the top (if you want). Place the cut-outs on a flour dusted plate in the freezer.

Step 3

Make the filling in a large mixing bowl by beating the brown sugar, golden syrup, molasses, eggs, bourbon, and melted butter together until combined. Fold in the chopped nuts and pour into the chilled pie crust. Whisk the egg and milk for the egg wash. Carefully place the cut-outs of pie dough on the top of the filling and edges of the crust. Gently brush with the egg wash and bake in the center of the oven for 1 hour and 15 minutes, until the pie is set. Remove from the oven and place on a rack to cool. Cool completely before slicing.

Step 4

Whip the cream using a hand mixer (or a whisk!) until soft peaks form. Whisk in the sugar and a few dashes of bitters, continue whisking to medium-soft peaks. Serve generous dollops on top of each slice of pie.