Happy Pi Day! I’m celebrating this amazing holiday with Smooth Chocolate Pie with Irish Whiskey Whipped Cream, mini versions actually because everyone knows smaller equals more fun to eat. The Irish Whiskey Whipped Cream also makes this pie the perfect dessert to make for St. Patrick’s Day this coming Friday, or you can eliminate the alcohol if you’re serving children. So whether you whip it up today or later in the week, I promise you’ll love it!
For the pie
• 12 mini graham cracker pie shells (store-bought or homemade)
• 1 1/2 C sugar
• 1/4 C cornstarch
• 1/4 tsp salt
• 3 C whole milk
• 4 egg yolks
• 6 1/2 oz finely chopped bittersweet chocolate
• 2 tsp vanilla extract
• 2 Tbsp unsalted butter
Combine the dry ingredients – sugar, cornstarch, and salt – in a medium saucepan. Add milk and egg yolks, then whisk together. Stir continuously over medium heat until bubbles form and liquid thickens to the consistency of pudding (7-8 minutes). Remove from heat, then add chocolate, vanilla, and butter. Stir until combined. Spoon into pie shells or small bowls if preferred, chill for 3 hours.
For the whipped cream
• 1 C heavy whipping cream
• 2 Tbsp sugar
• 2 Tbsp Irish whiskey (i.e. Jameson)
Refrigerate a metal mixing bowl for 10-15 minutes. Pour sugar and Irish whiskey into the bowl, using a hand or stand mixer combine. Add heavy whipping cream to mixture and mix on medium-high unit stiff peaks form.
Serves 12. Enjoy!
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