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1
Crust: Combine 1 cup of the flour, salt and 3/4 teaspoon of the sugar in a mixing bowl.
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2
Add the shortening and work it in your hands until the mixture resembles coarse crumbs.
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3
Add the water, a little at a time, and work it in with your hands.
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4
Add only as much as you need for a smooth ball of dough.
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5
Wrap the dough and refrigerate for at least 30 minutes.
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6
Remove the dough from the refrigerator and place it on a lightly floured surface.
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7
Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
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8
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.
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9
Refrigerate for 1 hour, or until ready to fill.
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10
Filling: Put the chocolate chips in a small bowl.
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11
Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips.
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12
Stir until the chocolate has melted and a smooth sauce has formed.
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13
Set aside and reserve for the pie.
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14
Preheat the oven to 375 degrees F.
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15
Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom.
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16
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.
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17
Mix well.
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18
Pour the mixture over the pecans.
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19
Bake for about 1 hour, or until the filling sets and the pastry is nicely browned.
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20
When you remove the pie from the oven, drizzle the whiskey over-top the pie.
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21
Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.
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22
Cool for 10 minutes, and then pour the chocolate mixture over top the pie.
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23
Let the pie set in the refrigerator for 10 minutes for the chocolate to harden, then slice, and serve the pie with the vanilla bean ice cream.
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24
The pie may also be served warmed briefly in a microwave.
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25
Combine the cream and 1 cup of the milk in a large heavy saucepan.
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26
Scrape the seeds into the cream mixture and add the bean pod.
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27
Bring to a gentle boil over medium heat.
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28
Whisk the yolks and sugar in a medium bowl.
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29
In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture.
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30
Gradually whisk the egg mixture back into the saucepan.
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31
Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes.
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32
Strain through a fine- mesh sieve into a heatproof medium bowl.
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33
Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming.
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34
Refrigerate until well chilled, at least 2 hours.
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35
Pour the chilled custard into an ice cream machine.
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36
Churn according to the manufacturer's instructions.
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37
Pack into an airtight container and freeze until ready to serve.
