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1
Preheat the oven to 350 degrees F.
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2
In a bowl, beat together the eggs and yolk.
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3
Add the sugar, corn syrup, melted butter, bourbon, vanilla, and salt, and mix well.
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4
Fold in the chips and pecans, and pour into the prepared crust.
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5
Bake until set, about 40 minutes.
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6
Remove from the oven and cool on a wire rack for at least 1 hour before serving.
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7
To make the sweetened cream, in a bowl, whip the cream to soft peaks.
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8
Add the sugar and creme de menthe and whip to stiff peaks.
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9
Slice the cake while slightly warm and place on plates.
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10
Place a dollop of mint cream on the side and sprinkle with cocoa.
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11
Garnish with mint sprigs, dust the plates with additional confectioners' sugar, and serve.
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12
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
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13
1 tablespoon sugar
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14
1/2 teaspoon salt
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15
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
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16
2 tablespoons solid vegetable shortening
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17
3 tablespoons ice water
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18
Sift the flour, sugar, and salt into a large bowl.
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19
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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20
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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21
Add more water as needed to make a smooth dough, being careful not to over mix.
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22
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
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23
On a lightly floured surface, roll out the dough until an 11-inch round.
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24
Fit into a 9-inch pie pan and trim and crimp the edges.
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25
Cover and refrigerate (as necessary) until ready to fill.
