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1
In a large saucepan, combine the cream, cornstarch, brown sugar, and cane syrup.
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2
Cook over medium-high heat, whisking, until a slightly thick custard forms, 10 to 12 minutes.
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3
Stir in the chocolate and mix well.
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4
Remove from the heat and place a piece of waxed paper directly on top of the custard to prevent a film from forming and let cool.
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5
Fold half of the crumbled pralines into the cooled custard, and then pour the mixture into the prepared shell.
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6
Sprinkle the remaining pralines on top.
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7
Cover tightly with plastic wrap and refrigerate for at least 4 hours.
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8
In a medium bowl, beat the cream until thick and frothy.
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9
While beating, add the sugar and bourbon and beat until soft peaks form.
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10
To serve, slice the pie into servings and top each with the bourbon whipped cream.
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11
Line a large baking sheet with waxed paper and set aside.
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12
In a large saucepan, combine the brown sugar, butter, and water and cook over medium heat, stirring to dissolve the sugar, for 3 to 4 minutes.
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13
When the mixture begins to boil, add the pecans and continue to stir for about 5 minutes.
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14
Remove from the heat and drop by the spoonful onto the waxed paper.
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15
Let cool and harden.
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16
Peel from the paper, using a thin knife as necessary.
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17
Store in an airtight container at room temperature for up to 2 weeks.
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18
Yield: about 2 dozen
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19
Preheat the oven to 375 degrees F.
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20
In a large bowl, combine the graham cracker and cookie crumbs, butter, and sugar and blend with a mixer or by hand.
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21
Transfer to a 9-inch pie pan, pressing firmly into the bottom and up the sides with your fingers.
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22
Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust.
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23
(Some of the crust may spill over the edges of the pan.)
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24
Remove the 2nd pan and bake until the crust is golden, 10 to 15 minutes.
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25
Cool completely on a wire rack.
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26
Brush the crust with the egg white to seal.
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27
Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.
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28
Yield: 1 (9-inch) crust
