Happy Derby Day!
MINT CREAM JULEP PIE
1 3/4 cups whole milk
1/2 cup sugar
6 tablespoons cornstarch
2 egg yolks
1/4 cup bourbon
1 1/2 tablespoons unsalted butter
1/4 cup jarred chocolate sauce
1 9-inch pre-baked pie shell
1 cup cream
1/4 cup confectioners’ sugar
1 1/2 teaspoons mint extract (we thought this was a little too much)
chocolate curls to garnish
In a medium saucepan, bring milk, sugar and cornstarch to a boil over medium heat. In a heatproof bowl, whisk egg and yolks until mixture is smooth and lightened in color. Very slowly pour hot milk over egg mixture, whisking constantly. Pour mixture back into saucepan and return to heat.
Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from heat. Stir in bourbon, butter and chocolate sauce. Cool completely at room temperature. Pour into pie shell and smooth top.
In the bowl of a stand mixture, whip cream until soft peaks form. Add confectioners’ sugar and peppermint extract and continue beating until medium peaks form. Top pie with whipped cream. Chill for at least 4 hours. Garnish with chocolate curls.
Recipe adapted from Relish Magazine, April 2015