Preheat oven to 425.
Partially bake pie crust for 8 minutes. Reduce oven to 400.
Heat cream and sugar in small sauce pan, until it turns translucent.
Add in bourbon and vanilla and simmer for a few minutes.
Add in pecans. Turn heat off and allow to sit while oven is preheating, about 15 minutes and while pie shell is baking in oven.
Pour cream and pecans into par-baked pie shell. Remember to reduce heat to 400 and bake for another 20-25 minutes.
Check tart at 15 minutes, tamp down bubbles the cream forms and sprinkle in some dried cranberries if you want to.
Cool completely before cutting.