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PiePiePiePie Part 3A: Mint Julep Pie–the recipe

Posted By Shiv On November 26, 2008 @ 6:11 pm In pie, thanksgiving | 2 Comments

**Now with 100% more picture! You’ll see we attempted a brulee crust on the top (I think we’ll use a blowtorch next time), and garnished it with sugared mint leaves. Yum!**

And now, the moment you’ve all been waiting for! We’re not going to torture you with liveblogging on this one–we’ll just give up the recipe, pure and simple.

Prepare yourself!

Mint Julep Pie

1o Graham crackers
1 1/4c pecans
1/4c sugar
6 tbsp unsalted butter, melted

1 cup milk
1 cup cream
3 egg yolks
4 tablespoons sugar
1 tablespoon flour
¼ teaspoon salt
1 envelope gelatin
1/4c water
½ teaspoon almond extract
1/2 c (or a little more. You know. Whatever) your favorite bourbon
Good handful mint, chopped

4-5 oz dark chocolate
1/4 c heavy cream

  1. In your trusty food processor, whiz together all four crust ingredients. When it’s a fine crumb, press it into your favorite pie pan. Whack it in the freezer for a half hour or so to set; then, pop it into a 350 degree preheated oven for 30 minutes or so (or, really, just until it’s golden brown and aromatic). Set aside and let cool a bit.
  2. Make the ganache: Chop up the chocolate with a serrated knife, and put in a small bowl. Heat the cream, and pour over chocolate, stirring until smooth and shiny.
  3. Make the filling: scald the milk and cream in a double boiler. Meanwhile, beat together the egg yolks with the sugar, flour, and salt. Once that’s a lovely pale yellow (and about tripled in size), gradually add the milk/cream mixture.
  4. Return the mixture to the double boiler and cook over medium heat stirring constantly until the mixture is thick enough to coat the back of a spoon.
  5. Meanwhile, bloom the gelatin by combining it in a small bowl with the 1/4c water.
  6. When the custard’s done cooking, decant it into a cool bowl; add the gelatin and whisk until it’s completely incorporated.
  7. When it’s cooled a bit, add the bourbon, the almond extract, and the chopped mint.
  8. Spread the ganache evenly over the inside of the graham crust, and chill to set.

  9. Once the ganache has set, pour in the custard.

    Chill at least 4 hours, ideally overnight. Garnish with sugared mint leaves, or a brulee crust, or both, or something totally different. (You’ll see which one we chose in the morning)

Ta da! Happy hunting, my lambs. Sorry we made you wait!

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