I am now going to incur your wrath/gratitude by introducing something that you must either go and make right now or find someone else who will make it for you right now and have them make it for you…RIGHT NOW. I know I’ve said urgent things about other recipes a hundred times, and while it was true those other hundred times, it is equally, nay, even more true now. In fact, I might say this pie defies the laws of the universe and logic in being both equal to AND superior to the previous hundred must-make-now recipes on this site.
The above ramble should make it clear that this pie is worth it—see how it’s made me wax all ridiculous? Enough said.
This pie started out with a regular pie crust (it was okay, but not awesome) and mint extract as well as the bourbon (the mint didn’t stand up to the booze), so I switched both out—the crust for a graham cracker one and the mint for more bourbon. It really worked out (see the first paragraph) for us, and, thus, you.
This is a few days late for Pi Day, but don’t let that stop you from making it.
Chocolate Bourbon Pie
Adapted from Four & Twenty Blackbirds Pie Book
The filling is generous; I found the first time that I needed to whip up an emergency second crust so as not to waste the extra filling. I suggest using a deep-dish pie plate or a spring-form pan to make sure you can accommodate all the filling in one pie.
1 cup graham cracker crumbs
2 tablespoons sugar
¼ teaspoon kosher salt
4 tablespoons melted butter
Preheat oven to 350. Combine all ingredients until the mixture is like wet sand. Press into your pie pan firmly and up the sides as high as you can. I use a water glass to make sure things are pressed in well. Bake for 12-14 minutes, until slightly darkened along edge. If the bottom has puffed, pressed it down again gently with a water glass. Leave to cool until the filling is ready, or keep in the fridge until you’re ready to bake the pie.
1 cup whole milk
1 cup heavy cream
12 oz bittersweet chocolate, cut small (or use chips)
½ teaspoon kosher salt
3 tablespoons bourbon
1 tablespoon vanilla
A dash of old fashioned bitters (optional)
Cocoa powder for dusting
Preheat oven to 325 (or turn it down from previous temperature if you just cooked the crust). Place the prebaked crust on a baking sheet (one that doesn’t warp in the oven). Heat the milk and cream in a saucepan until hot, then take off the heat and add the chocolate. Let it stand for a five minutes, stirring to combine the melted chocolate with the milk and cream. Crack the eggs in a separate bowl and whisk. Pour a small amount of the (now warm, not hot) chocolate mixture into the eggs and whisk, bringing them up to temperature with the chocolate. Then pour the egg/chocolate mixture back into the chocolate/cream mixture, whisking as you do. Add the bourbon, vanilla and bitters if using.
Pour the filling into the pie shell and bake on the middle rack of the oven for 30-35 minutes, rotating the pie halfway through. The pie will not be fully set in the middle at the end of baking. The centre should not be liquidy, but will still be wobbly. It will continue to cook as it cools. Be careful not to overcook or it will be dry. Cool completely on a wire rack. This pie is best at room temperature or cold, so leave it for 1 to 2 hours, or put it in the freezer for 30 minutes if you’re impatient like me.
Dust with cocoa powder if you wish. Cut using the sharpest knife you have and be prepared for some crust carnage—it doesn’t always come out cleanly. The taste will make up for it, however.