Vodka sauce and beer & cheese soup aside, few things are as primordially satisfying as cooking with whiskey. In this ongoing series of posts, we’ll explore food recipes and products that involve that most magical of boozes. First up? Bourbon Pie.
This recipe is a doozy: A chocolaty, marshmallow-y delight that may get you pretty damn tipsy, depending on how bourbon you use. Knob Creek is our preferred poison, but any kind will do. And the original recipe called for less than 6 tablespoons, but we ramped it up a bit. So whip some up, enjoy it, and watch this space.
Bourbon Pie
* 1 baked chocolate pie shell
* 21 large marshmallows
* 1 (12 ounce) can of evaporated milk
* 1 cup whipping cream, whipped
* 6 tablespoons Knob Creek bourbon
Combine marshmallows and canned milk in saucepan. Cook over low heat, stirring constantly, until all the marshmallows have melted. Chill completely. Whip cream and fold in marshmallow mixture and bourbon. Pour into pie shell and chill 4 to 6 hours.
Question re: “chocolate pie shell.” Do you mean, like, a chocolate cookie crumb pie shell? Like, for example, this one?
Sounds interesting. I think I’m going to enjoy this series…
just a store-bought pre-made chocolate pie shell. no cookie crumb necessary…