INGREDIENTS

INSTRUCTIONS

Make the shell:  In a food processor grind coarse the pecans with the
sugar and  transfer the mixture to a bowl. In the food processor blend
together  the flour, the butter, and the salt until the mixture
resembles meal  and add the flour mixture to the pecan mixture. Add the
ice water,  toss the mixture until the water is incorporated, and press
it onto  the bottom and up the side of a 9-inch (1-quart) pie plate,
crimping  the edge decoratively. Chill the shell for 1 hour, prick it
all over  with a fork, and line it with foil. Fill the foil with the
rice, bake  the shell in the lower third of a preheated 425F. oven for
10  minutes, and remove the foil and rice carefully. Reduce the heat to
375F., bake the shell for 12 to 15 minutes more, or until it is  golden
brown, and let it cool on a rack.  In a small metal bowl set over a pan
of barely simmering water melt  the chocolate with the cream, stirring
until the mixture is smooth,  spread the mixture in the bottom and
halfway up the side of the  shell, and let it cool. Chill the shell.
Make the filling while the shell is chilling:  In a large metal bowl
combine the bourbon and the water, sprinkle the  gelatin over the
liquid, and let it soften. In a saucepan heat the  brown sugar, the
milk, and the salt over moderate heat, stirring,  until the mixture is
hot and the sugar is dissolved and whisk in the  butter. (The mixture
will appear slightly curdled.) In a bowl whisk  together the egg yolks,
add the hot milk mixture in a stream,  whisking, and pour the mixture
into the pan. Cook the custard over  moderately low heat, whisking
constantly, until it is thickened and  registers 160F. on a candy
thermometer and add it to the gelatin  mixture. Stir in the vanilla and
the nutmeg and stir the mixture  until it is cold and the consistency
of raw egg whites, and remove  the bowl from the ice water. In another
bowl with an electric mixer  beat the cream until it holds stiff peaks,
fold it into the custard  mixture gently but thoroughly, and pour the
filling into the chilled  shell. Chill the pie for 6 hours or
overnight.  Decorate the pie:  In a very small skillet or saucepan cook
the sugar over moderate heat,  undisturbed, until it begins to melt,
cook, stirring with a fork,  until it is melted completely and turns a
golden caramel, and reduce  the heat to low. Working quickly, add the
pecans, turning them to  coat them thoroughly with the caramel, and
with the fork transfer  them, 1 at a time, to a piece of foil to cool.
In a chilled bowl with  chilled beaters beat the cream until it holds
stiff peaks, drop it by  heaping tablespoons around the edge of the
pie, and arrange a  caramelized pecan in the center of each dollop.
Gourmet September 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5443
Calories From Fat: 2594
Total Fat: 298.4g
Cholesterol: 1286.1mg
Sodium: 4096.9mg
Potassium: 1841.8mg
Carbohydrates: 649.5g
Fiber: 15.9g
Sugar: 460.3g
Protein: 72g