Thursday, October 17, 2013

Creamy Chocolate Bourbon Pie

This recipe originally came from Cajun-Creole Cooking. I've changed a few things, but it is essentially a riff on grasshopper or pink squirrel pie. It's easy and delicious. I made a chocolate cookie crust, but store-bought crust would do in a pinch.

Preheat oven to 350

Chocolate crust
1 1/4 cups chocolate wafer crumbs (I use the Nabisco chocolate wafers that are always with the ice cream toppings
1 tbl sugar
3 tbl melted butter
I like to melt the butter in my glass pie plate, then mix in the crumbs and sugar. Pat into bottom and sides, and bake 10 minutes. Set aside to cool.

Filling
25 large marshmallows (1 large marshmallow = 13 mini-marshmallows)
2/3 cup light cream or evaporated milk
3-4 tbl Bourbon
1/2 cup chopped, toasted pecans
1 cup heavy cream, whipped


Melt marshmallow and light cream in microwave stirring often and don't let it boil. Cool slightly and cover and refrigerate 1 hour. Beat heavy cream with bourbon until medium soft peaks form. Fold cooled, toasted pecans and whipped cream into marshmallow mixture. Pour into pie crust and refrigerate 4 hours.

Top with grated chocolate.

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