For the pastry, combine flour, ground pecans, granulated sugar and salt in a large bowl. With a pastry blender or 2 knives, cut in shortening and butter until mixture resembles coarse crumbs. Gradually add water 1 tablespoon at a time, tossing with a fork, just until pastry holds together. Shape into 2 balls, one slightly larger than the other; flatten into thick disks. Wrap well in plastic wrap and refrigerate 1 hour or overnight.

For the filling, coarsely chop 1 cup of the pecan halves. Whisk together eggs, brown sugar, corn syrup, butter, bourbon and vanilla in a large bowl until well blended. Stir in chopped pecans.

Heat oven to 350 degree F. On a lightly floured surface, roll larger pastry disk into a 12-inch circle. Fit into a 9-inch pie plate. (If pastry cracks, patch by gently pressing with fingertips.) Trim pastry to edge of pie plate. Pour in filling. Beginning at outer edge of pie shell, arrange enough of the remaining pecan halves in concentric circles to cover filling. Lightly brush pastry edge with water. Roll remaining pastry into a 10-inch circle. Using a miniature 1-inch leaf cookie cutter, cut leaves and gently press on pastry edge, overlapping leaves to form a decorative border. Bake 35 minutes. Cover edge loosely with foil. Bake 15 minutes more or until filling is set. Cool on a wire rack.

For the Maple-Cinnamon Whipped Cream, beat together heavy cream, confectioners' sugar and cinnamon in a large mixer bowl on medium-high speed until cream begins to thicken. Slowly beat in maple syrup; beat to soft peaks.

Serve with Maple-Cinnamon Whipped Cream. Makes 10 servings