**Now with 100% more picture! You'll see we attempted a brulee crust on the top (I think we'll use a blowtorch next time), and garnished it with sugared mint leaves. Yum!**
And now, the moment you've all been waiting for! We're not going to torture you with liveblogging on this one--we'll just give up the recipe, pure and simple.
Mint Julep Pie
1o Graham crackers
1 1/4c pecans
6 tbsp unsalted butter, melted
1 cup milk
1 cup cream
3 egg yolks
4 tablespoons sugar
1 tablespoon flour
¼ teaspoon salt
1 envelope gelatin
½ teaspoon almond extract
1/2 c (or a little more. You know. Whatever) your favorite bourbon
Good handful mint, chopped
4-5 oz dark chocolate
1/4 c heavy cream
- In your trusty food processor, whiz together all four crust ingredients. When it's a fine crumb, press it into your favorite pie pan. Whack it in the freezer for a half hour or so to set; then, pop it into a 350 degree preheated oven for 30 minutes or so (or, really, just until it's golden brown and aromatic). Set aside and let cool a bit.
- Make the ganache: Chop up the chocolate with a serrated knife, and put in a small bowl. Heat the cream, and pour over chocolate, stirring until smooth and shiny.
- Make the filling: scald the milk and cream in a double boiler. Meanwhile, beat together the egg yolks with the sugar, flour, and salt. Once that's a lovely pale yellow (and about tripled in size), gradually add the milk/cream mixture.
- Return the mixture to the double boiler and cook over medium heat stirring constantly until the mixture is thick enough to coat the back of a spoon.
- Meanwhile, bloom the gelatin by combining it in a small bowl with the 1/4c water.
- When the custard's done cooking, decant it into a cool bowl; add the gelatin and whisk until it's completely incorporated.
- When it's cooled a bit, add the bourbon, the almond extract, and the chopped mint.
- Spread the ganache evenly over the inside of the graham crust, and chill to set.
- Once the ganache has set, pour in the custard.
Chill at least 4 hours, ideally overnight. Garnish with sugared mint leaves, or a brulee crust, or both, or something totally different. (You'll see which one we chose in the morning)