Pecan Pie With Brownie Crust And Vanilla Sauce - cooking recipe

Ingredients

Brownie Crust
2 large eggs
1 teaspoon vanilla extract
10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup all-purpose flour
Pecan filling
1 cup packed light brown sugar
1 cup light corn syrup
4 large eggs
1 tablespoon vanilla extract
1/2 cup unsalted butter, melted
3 tablespoons whiskey (optional)
4 cups pecans, chopped
Vanilla sauce
1/2 cup heavy cream
1 cup milk
1/2 vanilla bean, split
3 large egg yolks
1/2 cup granulated sugar

Preparation

Make the brownie crust: Preheat oven to 325 degrees F.
In small bowl, beat the eggs and vanilla, and set aside.
Put the butter, sugar, cocoa powder and salt in a large metal bowl.
Set the bowl over a pan of simmering water and stir until the butter is melted and the mixture is warm; remove the bowl from the pan.
Whisking constantly, add the egg mixture and continue to whisk until thoroughly incorporated.
Beat in the flour, then spread the 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.
Make the pecan filling: In large bowl using an electric mixer, beat the sugar and corn syrup, until very smooth, about 3-4 minutes.
Add the eggs and vanilla and beat until just combined.
Add the butter and the whiskey, if using, and beat until just combined.
Fold in the pecans, then pour the mixture into the baked and cooled brownie crust.
Bake for 45 minutes, until firm in the center, then cool to room temperature on wire rack.
Make the vanilla sauce: In small saucepan, combine the cream and milk.
Scrape the vanilla bean and add the seeds and bean to the pan.
Bring just to a simmer, then remove from the heat and let steep for 30 minutes.
Remove the vanilla bean.
In medium bowl, whisk the egg yolks and 1/4 cup of the sugar until smooth.
Stir the remaining 1/4 cup sugar into the milk mixture and bring to a bare simmer.
Whisk about 1/2 cup of the milk mixture into the egg mixture, then slowly pour the 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.
Serve slices of the pie drizzled with the sauce.