9 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Whole milk (Room temp)
Heavy whipping cream (Room temp)
Large eggs (Room temp)
Unsalted butter (Cold)
Butter flavored vegetable shortening (Cold)
Vanilla extract
Chocolate extract
Bourbon whiskey
Unsweetened cocoa powder
Cornstarch
Tools you’ll need
Food processor or pastry cutter
Rolling pin
9-inch round pie pan
Preparation on ingredients
Pie crust
Step 1- Add 1 and 1/3 cups all-purpose flour, 3 to 4 tablespoons sugar, and 1/4 teaspoon salt into a large food processor. Pulse 2 to 4 times.
Step 2- Add 4 tablespoons unsalted butter (Cold), and 4 tablespoons butter flavored vegetable shortening (cold). Pulse 12 to 15 times or until the butter and shortening is cut into the flour.
Step 3- Add flour mixture and 1/4 cup cold water into a large bowl. Stir all ingredients with a sturdy spoon until the mixture starts to come together. If you have any issues with the dough coming together add an additional 2 teaspoons water and continue stirring. From there form the mixture into a dough with your hands and set aside.
Step 4- Lightly flour the surface of your table. Add the dough on top of the table. Press the dough down into a flat circle using your hands.
Step 5- Sprinkle flour on top of the dough. Roll the dough into a large thin circle using a rolling pin. Once done place the rolling pin on to the edge of the dough and proceed to roll the dough onto the rolling pin. Add flour onto the dough as you are rolling the dough onto the rolling pin to prevent the dough from sticking.
Step 6- Unroll the dough from off of the rolling pin on to the top of the pie pan. Lift the edges of the pie dough while pressing the dough inside of the pie pan. This will allow any air to escape.
Step 7- Cut excess dough off of the edge of the pie pan using kitchen scissors leave 1 and 1/2 or 2 inches of the dough hanging from the side of the pie pan.
Step 8- Roll the edge of the pie dough toward to edge of the pie pan. From there crimp the pie crust. Picture demonstration is below. Once done place the pie crust in the freezer for 45 minutes to 1 hour or until the pie crust is frozen. This will ensure even baking of the pie crust and it will also prevent the pie filling from over cooking.
Custard pie filling
Step 9- Separate 6 egg whites from 6 egg yolks (Room temp). Add the egg whites into a small container and add the egg yolks into a medium-sized bowl.
Step 10- Add 3 tablespoons cornstarch, 3/4 or 1 cup sugar, and 1/8 teaspoon salt into the medium-sized bowl with the egg yolks. Stir vigorously with a whisk for 1 minute or until the mixture is a thick pale-yellow color.
Preheat fire to medium heat.
Step 11- Add 1 cup whole milk (Room temp) and 1 cup heavy cream (Room temp) into a medium sized pot. Stir all ingredients together. Let get hot for 3 to 4 minutes. Add 1/4 cup unsweetened cocoa powder. Stir all ingredients with a spoon or whisk until combined.
Step 12- Stir the egg yolk mixture with a whisk while adding the hot milk cream chocolate mixture into the bowl 3 separate times.
Step 13- Add 1/4 cup Bourbon whiskey, 1 tablespoon vanilla extract, and 1/2 teaspoon chocolate extract. Stir all ingredients together.
Baking the pie
Preheat oven to 350-degrees.
Step 14- Pour prepared custard mixture into frozen pie shell. Place into a preheated 350-degree oven 1 rack above the bottom rack. Bake for 45 minutes.
Step 15- Remove pie from oven. If you tap the sides of the pie pan, and the filling that’s near the crust doesn’t jiggle but in filling jiggles slightly in the center of the pie, the pie is done. Also, the bottom of the pie crust should be a light golden brown as well ensuring that the pie crust has been cooked thoroughly as well. Let the pie cool completely. Place into fridge overnight and serve the next day. Keep the pie covered and in the fridge at all times.
Serve cold and enjoy!
YouTube instructional video
