Bake a 9" single pie crust and set aside to cool. Spread a little more than half a can of Dulce de Leche in the bottom of the pie crust. Set aside.

To prepare the vanilla custard lightly beat 3 egg yolks in a small mixing bowl and set aside. Mix together the granulated sugar, salt, cornstarch and flour in a deep, heavy bottom sauce pan. Stir in the milk and add the vanilla bean seeds and pod. Cook the milk over medium heat stirring constantly until the mixture thickens and boils. Continue boiling and stirring constantly for about 2 minutes.

Remove from the heat. Remove the vanilla bean pod and discard or reserve for another use. Add the butter, bourbon and vanilla extract to the custard and stir until blended. Slowly pour the custard into the caramel lined pie crust.

Cool the pie for about 15 minutes, then refrigerate for at least 4 hours before serving.

When ready to serve, beat the heavy whipping cream until soft peak start to form. Add the confectioners' sugar and beat until medium-stiff peaks form. Dollop the whipped cream on top of the pie into mounds and drizzle with the caramel bourbon sauce. Serve and refrigerate leftovers.

In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and pulse until the mixture resembles a coarse meal. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mixture holds together when you pinch a few pieces, then it is done.

Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer.

Remove the dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll into an 11 or 12 inch circle. Gently place the dough into a 9" metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes or until well chilled.

Preheat the oven to 375°F. Place a baking sheet in the oven to preheat. Remove the pie crust from the refrigerator and line with parchment paper and pie weights or dried beans. Bake the crust on the baking sheet for about 20 minutes.

Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.

Remove from the oven and set aside to cool while preparing the filling.

Combine the sugar and water in a medium sauce pan. Heat over medium heat until the mixture begins to simmer. Swirl the pan but do not scrape the sides. Continue cooking until the caramel becomes a deep brown amber color.

Remove from the heat and add the cream. Whisk taking care not to scrape the sides of the pan. Add the bourbon and salt and whisk until smooth. Cool and store in an airtight container and refrigerate until ready to serve.