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.

Egg Nog

Nog. Right. They way I figure it, there are roughly 5 types who are reading this article. The first will be ready to read and make this recipe immediately, enjoying the nog and perhaps sharing with friends. Excellent. The second type already has a nog recipe, and may compare notes a bit, but there would be at most tweaking. The third through fifth do not like the nog. The third because of some manner of allergy, which is understandable. The fourth type, and perhaps most common, believes that it does not like nog because it has only had the carton stuff. I say fie on the carton stuff. It's like saying you don't like steak because you've had a McDonald's hamburger and you didn't like that. The fifth type doesn't like egg not because they are outcasts from society and, and I say this without any sort of judgement you understand, the fifth type doesn't like egg nog because it's a freak. No judgement, remember. We can still hang out and play cards together. I know all kinds of people from different walks of life. We're cool. Read on to find out how to make proper Egg Nog. Note: This recipe contains raw eggs. They are pasteurized eggs, so should be perfectly safe, but if you have an allergy, or if you have a somehow weakened immune system, it would be wise to go with another recipe that cooks the nog to kill the critters inside. Also, you'll end up with a bunch of egg yolks at the end of this, because I don't like to add whipped egg whites to my nog. You can either make a heart-healthy omelet, or you could pour the egg whites into an ice tray (an empty ice tray) and freeze them for later use. Equipment
1 large mixing bowl
1 mixer (stand or hand)
2-3 small bowls for separating egg yolks and whites
Ingredients
8 egg yolk, pasteurized
1 cup sugar
½ gallon whole milk
1 pint heavy cream
5 oz. bourbon, (Or to taste - I'll generally add a bit more) (Well, I say a bit...)
1 teaspoon nutmeg, freshly grated In the bowl of a stand mixer or hand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, and nutmeg. Stir to combine. Chill and serve. Or, as I generally do, just drink it right then and there.