Chocolate Chip Nut Pie

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   In a bowl, beat together the eggs and yolk.
3. 3
   Add the sugar, corn syrup, melted butter, bourbon, vanilla, and salt, and mix well.
4. 4
   Fold in the chips and pecans, and pour into the prepared crust.
5. 5
   Bake until set, about 40 minutes.
6. 6
   Remove from the oven and cool on a wire rack for at least 1 hour before serving.
7. 7
   To make the sweetened cream, in a bowl, whip the cream to soft peaks.
8. 8
   Add the sugar and creme de menthe and whip to stiff peaks.
9. 9
   Slice the cake while slightly warm and place on plates.
10. 10
    Place a dollop of mint cream on the side and sprinkle with cocoa.
11. 11
    Garnish with mint sprigs, dust the plates with additional confectioners' sugar, and serve.
12. 12
    8 ounces flour, about 1 1/2 cups plus 2 tablespoons
13. 13
    1 tablespoon sugar
14. 14
    1/2 teaspoon salt
15. 15
    1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
16. 16
    2 tablespoons solid vegetable shortening
17. 17
    3 tablespoons ice water
18. 18
    Sift the flour, sugar, and salt into a large bowl.
19. 19
    Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
20. 20
    Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
21. 21
    Add more water as needed to make a smooth dough, being careful not to over mix.
22. 22
    Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
23. 23
    On a lightly floured surface, roll out the dough until an 11-inch round.
24. 24
    Fit into a 9-inch pie pan and trim and crimp the edges.
25. 25
    Cover and refrigerate (as necessary) until ready to fill.
26. 26
    Yield: 1 (9 or 10-inch) pie crust