Make and chill the pie crust dough through step 5 in either recipe. It needs to chill in the refrigerator for at least 2 hours before rolling out.

On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.

Chill the shaped pie crust in the refrigerator for at least 30 minutes, and up to 5 days.

Preheat oven to 375°F (190°C).

Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15–16 minutes.

Remove pie crust from the oven and carefully lift the parchment paper out of the pie. Prick holes all over the bottom crust with a fork. Return pie crust to the oven and bake for 14–15 minutes, or until the bottom has browned.

In a medium bowl, whisk together dark brown sugar and cornstarch. Add in whole milk and egg yolks, and whisk until combined.

Place granulated sugar and water in a medium or large stainless steel saucepan and cook over medium heat. Whisk or stir until the sugar and water are combined, and then stop stirring.

Cook until the sugar mixture turns amber-brown, about 5 to 7 minutes. Reduce the heat down to low. Slowly whisk in the heavy cream.

Once all of the heavy cream has been added, increase the heat back up to medium and whisk and cook the mixture for 2 minutes.

In a slow and steady stream, pour the brown sugar-egg yolk mixture into the saucepan, whisking the entire time. Keep whisking until the mixture thickens, about 5 minutes.

Remove from heat and whisk in the butter, salt, vanilla, and alcohol. Let the filling cool for 5 minutes, then spread it evenly into the baked pie shell.

Refrigerate, uncovered, for at least 6 hours and up to 2 days.

Whip the heavy cream, brown sugar, and vanilla extract on medium-high speed until medium peaks form. Pipe or spread the whipped cream on top of the pie.

Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days.