Chocolate Pie with Almonds and Bourbon

Instructions

1. Preheat oven to 375. Spread almonds in an even layer on a baking sheet and roast until dark brown and fragrant – about 10 minutes. Let cool completely before adding them to the chocolate pie filling.
2. Remove pie dough from the refrigerator Roll the dough on a lightly floured surface into a 13-inch circle. Run a large spatula or dough scraper under the dough as you roll to ensure your crust is not sticking to your rolling surface. Add additional flour as necessary.
3. To place the dough in your pie plate, fold the dough in half (I use a large mettle spatula for this task) and then fold it over again, making a triangle. Place the dough in the pan with the tip of the triangle in the center of the pan. Unfold and gently press into the pan, making sure the crust is snug in the corners of the pan.
4. Trim the excess dough from the edges with kitchen sheers, leaving enough to create a nice high edge to your pie, about an inch of overhang. Fold the overhang under itself so you have a cylinder that rests on the edge of the pie plate. With one hand on the inside of the edge, and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Continue this crimping motion around the entire edge.
5. Cover with plastic wrap and chill in the refrigerator until ready to fill.
6. In a small saucepan, cook both chocolates with the butter over low heat, stirring constantly until melted and smooth. Pour into a small bowl and let cool to room temperature.
7. Chop 2 cups of the roasted and cooled almonds into large pieces – chop each almond into 2 or 3 pieces. Leave 1 cup of the almonds whole.
8. Beat the melted chocolate and butter, brown sugar, corn syrup, honey, eggs, vanilla, bourbon, salt, and cocoa powder with an electric mixer fitted with the whisk attachment on medium-high speed for 1-2 minutes, until the mixture has lightened slightly in color.
9. Stir in the chopped almonds and pour the filling into the chilled pie shell. Distribute the whole almonds in an even layer across the top of the filling. Place on a baking sheet (just in case any of the filling bubbles over as it bakes), and bake in a preheated 375 degree oven for 55-60 minutes. When done, the pie will have cracks along the edges and be mostly set. The center will jiggle slightly – like set Jello – but not seem liquid.
10. Remove from the oven to cool on a wire rack for at least 1 hour before serving.

TO MAKE THE WHIPPED CREAM:

1. Beat the whipping cream, 1 tbsp powdered sugar and vanilla with an electric mixer fitted with the whisk attachment on medium speed until soft peaks form. Taste and add additional powdered sugar if desired.

NOTE: This pie is also delicious served with a drizzle of crème anglaise instead of the whipped cream. Recipe follows)

Instructions

1. Pour the milk into a heavy bottomed medium size saucepan and cook over medium heat until bubbles appear along the edges of the pan.
2. While the milk is heating – add the sugar and egg yolks to the bowl of an electric mixer fitted with the whisk attachment. Beat for 3-4 minutes, until the mixture is thickened slightly and pale yellow. Beat in the cornstarch.
3. With the mixer running, gradually pour the heated milk into the egg yolks in a thin steady stream. Stop the mixer halfway through pouring in the milk to quickly scrape down the sides of the bowl. Resume beating at medium speed to slowly add the remaining milk.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the spoon with a light, creamy layer. Do not let the mixture come close to boiling. The maximum temperature it reaches should be 170 degrees.
5. Strain the sauce into a bowl through a fine mesh strainer and stir in the vanilla. Cover and refrigerate for at least 2 hours before drizzling over the Chocolate Pie.