Bourbon-Chocolate Pecan Pie with Vanilla Bean Ice Cream - flour

Method

• Crust: Combine 1 cup of the flour, salt and 3/4 teaspoon of the sugar in a mixing bowl.
• Add the shortening and work it in your hands until the mixture resembles coarse crumbs.
• Add the water, a little at a time, and work it in with your hands.
• Add only as much as you need for a smooth ball of dough.
• Wrap the dough and refrigerate for at least 30 minutes.
• Remove the dough from the refrigerator and place it on a lightly floured surface.
• Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
• 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.
• Refrigerate for 1 hour, or until ready to fill.
• Filling: Put the chocolate chips in a small bowl.
• Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips.
• Stir until the chocolate has melted and a smooth sauce has formed.
• Set aside and reserve for the pie.
• Preheat the oven to 375 degrees F.
• Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom.
• 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.
• Mix well.
• Pour the mixture over the pecans.
• Bake for about 1 hour, or until the filling sets and the pastry is nicely browned.
• When you remove the pie from the oven, drizzle the whiskey over-top the pie.
• Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.
• Cool for 10 minutes, and then pour the chocolate mixture over top the pie.
• 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.
• The pie may also be served warmed briefly in a microwave.
• Combine the cream and 1 cup of the milk in a large heavy saucepan.
• Scrape the seeds into the cream mixture and add the bean pod.
• Bring to a gentle boil over medium heat.
• Whisk the yolks and sugar in a medium bowl.
• In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture.
• Gradually whisk the egg mixture back into the saucepan.
• 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.
• Strain through a fine- mesh sieve into a heatproof medium bowl.
• 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.
• Refrigerate until well chilled, at least 2 hours.
• Pour the chilled custard into an ice cream machine.
• Churn according to the manufacturer's instructions.
• Pack into an airtight container and freeze until ready to serve.