Just in time to add a last min dessert to your Thanksgiving menu, here is the recipe for the Chocolate Whiskey Cream Pie I made for my husbands birthday, which is today. Happy Birthday my love!
The recipe is adapted from one I saw in the latest Donna Hay magazine.
12 oz crunchy chocolate cookies (I used these, you can also make your own)
1 stick unsalted butter, melted
1 2/3 c. milk
1 c. light cream (18%)
7oz 70% dark chocolate, chopped (I bought 2 3.5oz Lindt bars)
7oz dark chocolate chips
1/3 c. light brown sugar
1/3 c. pure cane sugar, fine ground
1/4 c. cornstarch
1/3c. Jameson Irish Whiskey
4 large egg yolks
2 additional c. light cream (18%)
1/2 c. sour cream
unsweetened cocoa for dusting
Finely crush all cookies. Transfer to a large bowl and slowly pour in melted butter while mixing to incorporate. (You can also use a food processor for this step.) Lightly grease a ceramic pie dish, and press cookie mixture over the bottom and up the sides to create the crust. Refrigerate for at least 30 min.
In a medium saucepan, combine milk, cream, and both chocolates. Cook over medium heat, stirring until mixture just comes to a boil.
In a large bowl, whisk both sugars, cornstarch, egg yolks and whiskey until well combined. Whisk in chocolate mixture. Transfer to a clean saucepan and cook over medium heat whiling continuing to whisk, until mixture comes to a boil. Whisk for an additional 2 min or until thickened. Set aside to cool slightly.
Pour chocolate custard into pie crust, and place back in the fridge for about 3 hours. Shortly before serving, place the additional cream and sour cream in a medium bowl and whisk until soft peaks form. Spoon over pie, and dust with cocoa. This is supposed to serve 8, but I found it to serve 12.