bourbon cream pie

Name: Bourbon Cream Pie
Prep time: 30 min
Yield: 6
Cuisine: American
Ingredients: ## CRUST; 1 box(es) chocolate wafers, crushed (see note); 1/4 cup(s) melted butter; - Note: Can use a pre-made Oreo cookie crust instead of chocolate wafers and butter; ## FOR PIE; 21 - regular sized marshmallows; 1 cup(s) evaporated milk; 1 cup(s) heavy whipping cream; 3 tablespoon(s) bourbon

(4 RATINGS)

1.00K Pinches 3 Photos

Cathy Smith

Cooper now in Columbus Ga., TX

Updated on Jun 10, 2014

The picture does not do this pie justice. My son-in-law was the inspiration for this pie. He enjoys a good bourbon on occasion and I wanted to figure out a special recipe for him. Just use a good bourbon, something smooth and flavorful, I used Devil's Cut.

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Blue Ribbon Recipe

This pie is fantastic! My husband can't stop talking about how good this is ... my adult son also really loved it too. This is definitely a celebratory dessert perfect for a holiday, cocktail party or special occasion. I used a pre-made Oreo pie crust as suggested. Make sure to chill it well so it sets up nicely, then garnish with whipped cream and chocolate shavings or cookie crumbs. Just wonderful!

— The Test Kitchen

prep time 30 Min

cook time

method Stove Top

yield 6-8 serving(s)

Ingredients

CRUST
1 box chocolate wafers, crushed (see note)
1/4 cup melted butter
- Note: Can use a pre-made Oreo cookie crust instead of chocolate wafers and butter
FOR PIE
21 - regular sized marshmallows
1 cup evaporated milk
1 cup heavy whipping cream
3 tablespoons bourbon

How To Make bourbon cream pie

Step 1

Crust: Mix wafers and butter. press into 9 inch pan. *NOTE* You can use an Oreo cookie pie crust.

Step 2

Filling: In a saucepan melt the marshmallows into the evaporated milk or low heat till melted and smooth. Set aside and let cool completely.
Step 3

When the marshmallow milk is cool, stir the bourbon into the cooled mixture.
Step 4

Meanwhile whip the heavy cream till still peaks form. Fold the whipped cream into the marshmallow mixture. Pour into pie crust. Refrigerate at least 4 hours. Can garnish with chocolate curls and mint. Serve with additional whipped cream.
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