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1
In a food processor, process the biscuits with the 3 ounces of the soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump.
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2
Press into a 9-inch (23cm) pie plate or flan dish.
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3
Form a lip of biscuit dough a little higher than the plate or dish if you can.
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4
This process takes patience as you need, ideally, to form a smooth even layer.
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5
Sorry.
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6
Freeze this biscuit-lined layer for about 1 hour so it gets really hard.
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7
In the meantime, let your ice cream soften, in the refrigerator, just until it can be scooped.
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8
Spread the ice cream into the hard biscuit-lined dish to form a layer.
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9
Then cover in cling film and return to the freezer.
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10
Put the syrup, sugar, remaining 3 ounces of butter and the salt, if using, into a saucepan and let it melt over low to medium heat, before turning it up and boiling for 5 minutes.
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11
Turn off the heat and add the bourbon, letting it hiss in the pan.
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12
Add the cream and stir to mix into a sauce, then remove from the heat and let cool.
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13
Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer.
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14
Once frozen, cover with cling film again.
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15
When ready to serve, remove the pie from the freezer, take the whole pie out of its dish and cut into slices.
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16
Should you have any pie leftover, slip it quickly back into the dish and return, covered with cling film, to the freezer.
