Bourbon Cream Pie

bourbon_cream.jpg

Crust from The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook. Pie adapted from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley Corriher.

Ingredients



The Crusts


  • 2 package of Nabisco Chocolate Wafer Cookies, crushed or food-processed

  • 2oz Confectioner's Sugar

  • 6oz Butter, melted

  • Hefty pinch of Salt



The Filling


  • 2 cups heavy cream

  • 6 large egg yolks (from pasteurized eggs, preferably)

  • 1 cup sugar

  • 1/2 cup water

  • 1 tablespoon of water (don't combine the waters)

  • 3 Tbls Knob Creek bourbon

  • 1.5 packages of unflavored gelatin. If you have a hard time guessing, lean towards having more



Directions



The Crusts

Preheat oven to 375°F, and let sit for another 20 minutes.

Mix the ingredients. Press the mixture into a 2-9" pie-plates, divided evenly. Press down on the crumb using a round glass or measuring cup sprayed with non-stick spray. Try to get an even edge around the pie. Cut the top of the pie level with a butter knife. Bake for 15 minutes. Cool on a baking rack.

The Filling

Whip the cream to soft peaks. Set aside.

Add the sugar to the egg yolks. Using a mixer with a beater attachment (unless you are mighty and prefer just using a hand whisk), whip the yolks and sugar until they increase significantly in volume and turn several shades paler.

Pour the gelatin into the 1/2 cup of water. Let sit for two minutes. Microwave for 20 seconds until just barely dissolved. Combine the gelatin, rum, and egg yolk mixture. Mix thoroughly.

Add 1/3 of the whipped cream to the egg yolk mixture and mix thoroughly. Fold the yolk mixture into the rest of the whipped cream. Divide among the two pie crusts and refrigerate until set (probably an hour or two). Feel free to drink any of the left over filling mixture.