Preheat the oven to 375°F (190°C). On a floured surface, roll out the pie crust to a ¼ inch (6 mm) thick circle and line a 9-inch (23 cm) pie tin with it. Crimp and egg wash the edges, then line the crust with parchment paper and fill with pie weights to blind bake.

Bake for 15 minutes, then lift out the parchment and weights, lower the heat to 350°F (180°C) and bake until the bottom is done and the edges are golden, about another 10 minutes. Let cool.

In a medium bowl, whisk together the yolks, cornstarch, salt and cream and set aside.

In a medium saucepan over medium heat, melt the brown sugar and butter together until bubbling vigorously.

Slowly add the hot milk and stir until dissolved and smooth.

Gradually pour the brown sugar mixture into the yolk mixture, whisking constantly.

Return this to the saucepan and cook until the mixture begins to simmer. Let simmer for 1-2 minutes, whisking constantly until the mixture thickens. Remove from the heat and stir in the whiskey.

Pour through a sieve directly into the baked pie shell and smooth the top. Let cool to room temperature, then transfer to the refrigerator to set completely, at least 4 hours or overnight.

Serve with freshly whipped cream piled on top. Store leftovers, covered in the refrigerator for up to 2 days.