Black Bottom Butterscotch Cream Pie

-FOR THE FILLING-
1 tb Bourbon
2 tb Water
1 Envelope unflavored gelatin;
-(about 1 tablespoon)
1 c Firmly packed dark brown
-sugar
1 c Milk
3/4 ts Salt
2 tb Unsalted butter
3 lg Egg yolks
1/2 ts Vanilla
Freshly grated nutmeg to
-taste
3/4 c Heavy cream

FOR DECORATION
1/4 c Sugar
8 Pecan halves; up to 10
1 c Heavy cream

Make the shell:

In a food processor grind coarse the pecans with the sugar and
transfer the mixture to a bowl. In the food processor blend together
the flour, the butter, and the salt until the mixture resembles meal
and add the flour mixture to the pecan mixture. Add the ice water,
toss the mixture until the water is incorporated, and press it onto
the bottom and up the side of a 9-inch (1-quart) pie plate, crimping
the edge decoratively. Chill the shell for 1 hour, prick it all over
with a fork, and line it with foil. Fill the foil with the rice, bake
the shell in the lower third of a preheated 425F. oven for 10
minutes, and remove the foil and rice carefully. Reduce the heat to
375F., bake the shell for 12 to 15 minutes more, or until it is
golden brown, and let it cool on a rack.

In a small metal bowl set over a pan of barely simmering water melt
the chocolate with the cream, stirring until the mixture is smooth,
spread the mixture in the bottom and halfway up the side of the
shell, and let it cool. Chill the shell.

Make the filling while the shell is chilling:

In a large metal bowl combine the bourbon and the water, sprinkle the
gelatin over the liquid, and let it soften. In a saucepan heat the
brown sugar, the milk, and the salt over moderate heat, stirring,
until the mixture is hot and the sugar is dissolved and whisk in the
butter. (The mixture will appear slightly curdled.) In a bowl whisk
together the egg yolks, add the hot milk mixture in a stream,
whisking, and pour the mixture into the pan. Cook the custard over
moderately low heat, whisking constantly, until it is thickened and
registers 160F. on a candy thermometer and add it to the gelatin
mixture. Stir in the vanilla and the nutmeg and stir the mixture
until it is cold and the consistency of raw egg whites, and remove
the bowl from the ice water. In another bowl with an electric mixer
beat the cream until it holds stiff peaks, fold it into the custard
mixture gently but thoroughly, and pour the filling into the chilled
shell. Chill the pie for 6 hours or overnight.

Decorate the pie:

In a very small skillet or saucepan cook the sugar over moderate heat,
undisturbed, until it begins to melt, cook, stirring with a fork,
until it is melted completely and turns a golden caramel, and reduce
the heat to low. Working quickly, add the pecans, turning them to
coat them thoroughly with the caramel, and with the fork transfer
them, 1 at a time, to a piece of foil to cool. In a chilled bowl with
chilled beaters beat the cream until it holds stiff peaks, drop it by
heaping tablespoons around the edge of the pie, and arrange a
caramelized pecan in the center of each dollop.