Ingredients

• 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

Directions

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