I’m a believer of the adage ‘failure is never final’, and it especially applies to mishaps in the kitchen. After much recipe scrutiny, I set my sights on a Dark Chocolate Mint Julep Pie for my birthday treat this year. Long story short, my birthday pie ended up in the trash. It looked quite lovely, but the taste was not good.
My taste buds were sure they knew how a Dark Chocolate Mint Julep Pie should taste, so not to be defeated, I tried again. This time I made a number of changes to the recipe. Fortunately, failure really isn’t final, and the pie was wonderful on the second try.
Print Recipe
Dark Chocolate Mint Julep Pie
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
1 cup heavy cream
3.5 ounces dark chocolate, finely chopped (I used Moser Roth 85%)
3 egg yolks, slightly beaten
1 teaspoon mint extract
1 tablespoon bourbon
2 tablespoons butter
1 prepared graham cracker crust
3 tablespoons mini chocolate chips, for garnish
Whipped cream, optional
In a double boiler, combine sugar, cornstarch, and salt. Stir in milk and cream. Cook and stir over medium heat, adding the chocolate a little at a time. Continue to cook and stir until chocolate is melted and mixture is thickened. Stir a small amount of the hot mixture into the egg yolks, then add the yolks to the chocolate mixture. Cook and stir about 2 minutes longer. Remove from heat. Add mint extract, bourbon, and butter; stir until well combined. Cover the hot mixture with plastic wrap and allow to cool. When cooled, pour into prepared crust. Refrigerate until set. Sprinkle mini chocolate chips on top and serve with whipped cream, if desired.
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