Chocolate Chip Nut Pie
- 3 large eggs
- 1 large yolk
- 1 cup light brown sugar
- 3/4 cup light corn syrup
- 1 stick butter, melted and cooled
- 3 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- Pinch salt
- 4 ounces semisweet chocolate chips
- 1/2 cup chopped lightly toasted pecans
- 1 (9-inch) unbaked sweet piecrust, recipe below
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar, plus more for dusting
- 1 tablespoon white creme de menthe
- Fresh mint sprigs, garnish
- Cocoa, garnish
Preheat the oven to 350 degrees F.
In a bowl, beat together the eggs and yolk. Add the sugar, corn syrup, melted butter, bourbon, vanilla, and salt, and mix well. Fold in the chips and pecans, and pour into the prepared crust. Bake until set, about 40 minutes.
Remove from the oven and cool on a wire rack for at least 1 hour before serving.
To make the sweetened cream, in a bowl, whip the cream to soft peaks. Add the sugar and creme de menthe and whip to stiff peaks.
Slice the cake while slightly warm and place on plates. Place a dollop of mint cream on the side and sprinkle with cocoa. Garnish with mint sprigs, dust the plates with additional confectioners' sugar, and serve.Basic Sweet Piecrust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough until an 11-inch round. Fit into a 9-inch pie pan and trim and crimp the edges. Cover and refrigerate (as necessary) until ready to fill.
Yield: 1 (9 or 10-inch) pie crust
Recipe courtesy of Emeril Lagasse, 2003