Bourbon Pie
Bourbon Pie
This recipe from the 1968 New York Times Large Type Cookbook has been one of my go-to recipes for half a century.
Ingredients
- 5 egg yolks
- 3/4 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1/3 cup bourbon or rum
- 2 cups heavy cream, whipped
- 9 inch pie shell, baked and cooled
- 1/2 square unsweetened chocolate, shaved
Instructions
- Beat egg yolks and gradually add sugar. Beat constantly until mixture is light yellow and thick.
- Soften gelatin inwater and heat over boiling water until dissolved. Add to yolk mixture. Mix well and add bourbon.
- Fold in whipped cream and pour into pie shell. Sprinkle with chocolate shavings. Chill at least 6 hours.
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