Bourbon-Chocolate Pecan Pie 
with Kentucy Bourbon Sauce

 Recipe Summary 
 Prep Time: 15 minutes  Cook Time: 1 hour 15 minutes 
 Inactive Prep Time: 4 minutes  Yield: about 6 servings 

1 cup flour, plus 1 1/2 tablespoons 
1/4 teaspoon salt 
3/4 teaspoon sugar, plus 3/4 cup 
1/2 cup vegetable shortening 
2 tablespoons ice water 
3/4 cup heavy cream 
1 cup plus 2 tablespoons semi-sweet chocolate chips 
2 1/4 cups pecan pieces 
6 eggs, beaten 
3/4 cup (packed) light brown sugar 
1/4 cup plus 2 tablespoons cane syrup (or molasses) 
1 cup, plus 2 tablespoons light corn syrup 
3/4 teaspoons vanilla extract 
1/8 teaspoon salt 
6 tablespoons butter, melted 
3 tablespoons (or more) Bourbon whiskey 
Vanilla Bean Ice Cream, recipe follows

Combine 1 cup of the flour, salt and 3/4 teaspoon of the 
sugar in a mixing bowl. Add the shortening and work it in your 
hands until the mixture resembles coarse crumbs. Add the 
water, a little at a time, and work it in with your hands. Add 
only as much as you need for a smooth ball of dough. Wrap
 the dough and refrigerate for at least 30 minutes. Remove 
the dough from the refrigerator and place it on a lightly 
floured surface. Roll out the dough on the floured surface into 
a circle about 12 inches in diameter and 1/8-inch thick. Gently 
fold the circle of dough in half and then in half again so that you 
can lift it without tearing it, and unfold into a 9-inch pie pan. 
Refrigerate for 1 hour, or until ready to fill. 

In a small saucepan, heat the heavy cream until scalded, and 
pour over the chocolate chips that are in a small, heat-proof 
mixing bowl. Stir until the chocolate has melted and a smooth 
sauce has formed. Set aside and reserve for the pie. 
Preheat the oven to 375 degrees F. 

Remove the pie shell from the refrigerator, and spread the 
pecan pieces evenly on the bottom. Combine the eggs, the 
remaining 3/4 cup sugar, brown sugar, cane syrup, corn 
syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons 
flour in a mixing bowl. Mix well. Pour the mixture over the
pecans. 

Bake for about 1 hour, or until the filling sets and the pastry is 
nicely browned. When you remove the pie from the oven, 
drizzle the whiskey over-top the pie. Pokes holes into the pie 
filling with the tip of a sharp knife so the bourbon has a route 
to travel. 

Cool for 10 minutes, and then pour the ganache over top the 
pie. Let the ganache set in the refrigerator for 10 minutes, 
then slice, and serve the pie with the vanilla bean ice cream. 
The pie may also be served warmed briefly in a microwave.


Kentucy Bourbon Sauce

1 1/2 cups heavy cream 
1 cup half-and-half 
2 teaspoons pure vanilla extract 
1/4 cup sugar 
1 tablespoons cornstarch 
3 tablespoons bourbon

Heat the cream, half-and-half, vanilla, and sugar in a saucepan 
over high heat, whisking, for 3 minutes. Dissolve the cornstarch 
in the bourbon. When bubbles form around the edges of the 
cream, whisk in the bourbon mixture. As the cream boils up, 
remove the pot from the heat and continue whisking vigorously 
until thoroughly blended and slight thickened. Place over low 
heat and simmer for 1 minute. (This is not a thick cream sauce; 
it's meant to be fairly thin.)