Chocolate Cream Pie with Bourbon Whipped Cream

Chocolate Cream Pie with Bourbon Vanilla Whipped Cream


  • 1 1/2 cups crushed graham crackers (regular or chocolate)
  • 1 teaspoon coarse salt
  • 6 tablespoons unsalted butter, melted


  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1/4 cup corn starch
  • 3 cups whole milk
  • 3 egg yolks
  • 2 tablespoons unsalted butter, cold
  • 1 teaspoon vanilla
  • 4 ounces bittersweet chocolate, finely chopped


  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla

Preheat the oven to 325.  Combine the crushed graham crackers and salt, then add the melted butter and toss with a fork until moist.  Press into a deep-dish pie pan.  Bake for 10 minutes then set aside to cool.

In a large saucepan, whisk together the cocoa powder, sugar and corn starch.  In a bowl, whisk together the milk and egg yolks.  Slowly pour the milk and egg yolks into the saucepan, whisking until smooth.  Over medium heat, cook the custard while whisking constantly, until it thickens, then continue cooking for one more minute.  Remove from the heat and whisk in the butter, vanilla and chocolate until smooth.  Pour the custard through a mesh strainer to remove any bits of cooked egg, then pour into the crust.  Cover the pie with plastic resting right against the surface of the custard; chill overnight, or for 6-8 hours.

Before serving, whip the cream, powdered sugar, bourbon and vanilla until thick; serve with the pie.

Yields 8 servings

Recipe from Curly Girl Kitchen