Everything is better with Whiskey Whipped Cream.

Chocolate Pie with Whiskey Whipped Cream - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

Hammerstone’s Chocolate Pie with Whiskey Whipped Cream

We’ve had a serious sweet tooth around here lately, it must be the cold seasonal temperatures that have been creeping into our mornings and evenings. Either way, we’ve been craving some sweet comfort foods and this family recipe fit the bill. It’s a silken chocolate cream pie with an adult whiskey twist. We suggest you enjoy it with a great cup of coffee after dinner – don’t forget to spike that “joe” with a little of the left over whiskey. Or if you prefer, pour that tipple over one of our handcrafted whiskey stones to subtly chill without diluting.

Chocolate Silken Pie

16 tbsp. unsalted butter, cut into 1⁄2″ cubes and chilled
1⁄4 cup packed light brown sugar
1  9-oz. package chocolate wafers, finely ground (about 2 1⁄4 cups)
3 1⁄2 cups half & half
2⁄3 cup sugar
1⁄4 cup cornstarch
9 egg yolks
9 oz. semisweet chocolate, finely chopped
2 oz. unsweetened chocolate, finely chopped
2 1⁄2 tsp. vanilla extract

Whiskey Whipped Cream

2 tbsp. sugar
2 tbsp. whiskey
2 cups heavy cream
dark chocolate, for garnish

1. Heat oven to 375°. Grease bottom and sides of a 9″ glass pie plate with butter. Heat 8 tbsp. butter and brown sugar in a 1-qt. saucepan until sugar dissolves. Transfer butter mixture to a medium bowl; stir in ground wafers. Transfer mixture to pie plate; press into bottom and sides. Refrigerate for 20 minutes. Bake until set, about 15 minutes. Let cool completely.

2. Heat half & half in a 4-qt. saucepan over medium-high heat until it begins to simmer; remove from heat. In a large bowl, whisk 2⁄3 cup sugar and cornstarch; add egg yolks and whisk until smooth. Drizzle half-and-half into egg yolk mixture, whisking until smooth. Return mixture to saucepan; heat over medium heat. Cook, stirring often, until bubbles rise to the surface and mixture is thick, 3–4 minutes. Remove pan from heat and add remaining butter and chocolates, whisking until smooth. Stir in 1 1⁄2 tsp. vanilla. Strain chocolate mixture with a sieve. Cover with plastic wrap, pressing plastic onto surface. Refrigerate until set, about 4 hours.

3. Remove plastic wrap from chocolate filling, using a rubber spatula, stir mixture until smooth. Spoon mixture into crust, forming a dome, and smooth surface with the spatula. In a large bowl, whisk remaining sugar, whiskey, and heavy cream until stiff peaks form. Spread on top of pie filling. Using a peeler, shave dark chocolate onto top of pie. Keep refrigerated until ready to serve.

SERVES 8 – 12

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  1. Bourbon Pumpkin Cheesecake | Whiskey Disks Blog - November 26, 2014

    […] Pour filling over crust in pan. Bake 1 hour, 15 minutes or until cheesecake is set. Remove from oven. Use knife to loosen cake from side of the pan, this will prevent it from splitting down the center. Let cool completely before slicing. Serve with whiskey whipped cream. […]

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