Whip the vanilla cream in a mixing bowl until stiff peaks form.
Add the whiskey and brown sugar together.
Stir until the brown sugar has dissolved.
Continue to stir until it is well blended together.
Add the whiskey and brown sugar mixture with the remaining ½ cup of vanilla cream.
Blend the whiskey, brown sugar, and vanilla cream together.
Add the banana pudding mix in a mixing bowl.
Add the bourbon-infused cream to the pudding mix.
Whisk for 2 minutes to combine.
Fold in the vanilla whip cream.
Use a rubber spatula to blend the ingredients together.
Scoop the mixture into the prepared crust.
Use an offset spatula to smooth the top of the pie.
Put the pie in the refrigerator overnight to firm.