mint julep cream pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 9" unbaked pie crust (I used this recipe)
  • Mint Syrup:
  • 1½ cups water
  • 1½ cups sugar
  • 1 bunch mint leaves
  • Pie Filling:
  • 3 large eggs
  • ½ cup light brown sugar
  • ¼ cup good quality bourbon
  • 1 cup mint syrup
  • ¼tsp salt
  • Topping:
  • 1 cup heavy cream
  • 3tbsp mint syrup
Instructions
  1. Preheat oven 425degrees. Place unbaked pie crust in a pie dish - remove any extra crust hanging over. (You can leave "rustic" or crimp crust at this point.) Prick the bottom with a fork, evenly and several times.
  2. Place parchment paper or foil in crust and fill with dry beans. Bake for 20 minutes rotating halfway through. Remove crust from oven. Take out beans/paper or foil. If bottom still looks "wet" throw in oven for a few more minutes until dry (without beans). Allow to cool completely.
  3. Make syrup. Mix sugar and water in a sauce pan. Allow to come to a boil. Remove from heat and add mint. Let sit until cool. Strain mint and store in container with lid.
  4. Turn the oven down to 350degrees. Place eggs and brown sugar in a large mixing bowl and whisk until combined and slightly frothy. Add bourbon, cooled mint syrup and salt. Mix until well combined.
  5. Poor mixture in pie crust and bake for 20 to 30 minutes. Until pie is set yet middle is still a little wobbly. Cool completely on a wire rack before adding topping.
  6. While pie is cooling, place cream in a large mixing bowl and whip until it becomes desired whip cream consistency. Add mint syrup towards the end. Store in fridge till pie is completely cool.
  7. Top pie with whipped cream. Garnish with a few mint leaves if you so desire. Serve and enjoy! (Adults only.)
Notes
You will have leftover mint syrup. Use in mojitos or better yet - mint juleps!
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/04/22/mint-julep-cream-pie/