BLACK-BOTTOM PECAN PIE

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1 oz. bittersweet chocolate
5 tsp. heavy cream
1 tsp. sugar
9 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons light brown sugar
1 cup light corn syrup
2 tsp. vanilla extract
5 tsp. bourbon
5 eggs
1 cup pecan pieces
1 9-inch pie shell, unbaked

Preheat oven to 350 degrees F. Melt chocolate in double boiler over simmering water. In sauce pan, heat cream and sugar, stirring until sugar dissolves. Whisk in chocolate until blended. Spread mixture in unbaked pie shell. Freeze to set chocolate.

In large bowl, beat brown sugar, syrup, vanilla, and bourbon until smooth. Add eggs one at a time, blending with mixer. Beat in butter. Spread pecans evenly in unbaked pie shell and pour in filling. Bake for about 45 minutes or until set. Serve with Whiskey Sauce.

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WHISKEY SAUCE

4 tablespoons unsalted butter
1/3 cup water
1 egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup whiskey

Melt butter in double boiler over simmering water. In bowl, whisk together sugar and egg, then stir into melted butter. Add hot water and simmer about 7 minutes, stirring until mixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.