Whisk
brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in
eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated
orange peel, vanilla, salt, and then toasted pecans. Pour filling into
prepared crust. Bake pie until edges puff and center is just set, about 50
minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let
stand at room temperature. )

Using electric mixer beat 1 cup chilled whipping cream,
2 tablespoons sugar, and remaining 1–tablespoon bourbon in large bowl
until cream holds peaks. Serve pie warm or at room temperature with bourbon
cream.