Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Course Dessert
Cuisine American
Servings 6

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.
Keyword bourbon, eggs, pastry, unsweetened chocolate, whipped cream