Recipe: Pecan Pie with Brownie Crust and Vanilla Sauce

PECAN PIE WITH BROWNIE CRUST

FOR THE BROWNIE CRUST:
2 large eggs
1 teaspoon vanilla extract
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup all-purpose flour
FOR THE PECAN FILLING:
1 cup packed light brown sugar
1 cup light corn syrup
4 large eggs
1 tablespoon vanilla extract
1 stick unsalted butter, melted
3 tablespoons bourbon
4 cups chopped pecans
FOR THE VANILLA SAUCE:
1/2 cup heavy (whipping) cream
1 cup milk
1/2 vanilla bean, split
3 large egg yolks
1/2 cup sugar

Preheat oven to 325 degrees F.

TO MAKE BROWNIE CRUST:
In a small bowl, beat eggs and vanilla, and set aside.

Put butter, sugar, cocoa powder and salt in a large metal bowl. Set bowl over a pan of simmering water and stir until butter is melted and mixture is warm; remove bowl from pan.

Whisking constantly, add egg mixture and continue to whisk until thoroughly incorporated. Beat in flour, then spread batter evenly in a 9-inch round cake pan that is 2 inches deep.

Bake for 15 minutes; then cool to room temperature. Leave the oven on.

TO MAKE PECAN FILLING:
In a large bowl, using an electric mixer, beat sugar and corn syrup until very smooth, about 3 to 4 minutes.

Add eggs and vanilla, and beat until just combined. Add butter and bourbon, and beat until just combined. Fold in pecans, then pour mixture into the baked and cooled brownie crust.

Bake for 45 minutes, until firm in the center, then cool to room temperature on a wire rack.

TO MAKE VANILLA SAUCE:
In a small saucepan, combine cream and milk. Scrape vanilla bean and add seeds and bean to the pan. Bring just to a simmer, then remove from the heat and let steep for 30 minutes. Remove vanilla bean.

In a medium bowl, whisk egg yolks and 1/4 cup sugar until smooth. Stir remaining 1/4 cup sugar into milk mixture and bring to a bare simmer. Whisk about 1/2 cup of the milk mixture into the egg mixture, then slowly pour egg mixture into the saucepan and whisk to combine. Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon; do not boil.

Pour through a fine-mesh sieve set over a bowl, then set the bowl in a larger bowl of ice water and cool to room temperature. (The sauce can be made 1 day in advance and refrigerated, covered.

Bring to room temperature before serving). Serve slices of pie drizzled with the sauce.

Makes 8 servings
Source: The Sunday Night Football Cookbook by John Madden and Faith Hill