Preheat oven to 350°. Stir together graham cracker crumbs, brown sugar, and melted butter; press firmly into a lightly greased 9-inch deep-dish pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 45 minutes).
Whisk together eggnog and next 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 to 1 1/2 minutes or until thickened. Remove pan from heat. Whisk in bourbon.
Place pan in ice water; whisk custard occasionally until cool. Pour custard into crust.
Beat whipping cream until foamy; gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over pie. Cover loosely, and chill overnight.
This recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/0848739663/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848739663&linkCode=as2&tag=craftfocom-20">"Christmas with Southern Living 2013: The Ultimate Guide to Holiday Cooking & Decorating"</a> by the Editors of Southern Living Magazine and published by Oxmoor House.