Bourbon Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the graham cracker crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the bourbon custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 vanilla bean, split and scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">30g unsalted butter, room temperature</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp bourbon whiskey (optional)</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Heatproof bowl</li><li class="equipment-single-item">Food processor (for crushing graham crackers)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). In a food processor, pulse the graham crackers until finely ground. If you don't have a food processor, place them in a sealed bag and crush with a rolling pin. You're aiming for fine, even crumbs that will hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix thoroughly until the mixture resembles wet sand and holds together when pinched. The butter acts as the binder here, so ensure it's evenly distributed throughout the crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly into the bottom and up the sides of your pie dish, using the bottom of a measuring cup to create an even, compact layer. The more firmly you press, the better your crust will hold together when serving. Bake for 10 minutes until lightly golden and fragrant. Remove and allow to cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the custard filling, begin by whisking together the egg yolks, 50g of the sugar, cornstarch, and salt in a large heatproof bowl until smooth and pale yellow. The cornstarch will prevent the eggs from curdling while providing thickness to the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, combine the milk, cream, remaining 100g sugar, and vanilla bean seeds along with the pod (or vanilla extract). Heat over medium heat until steaming but not boiling, stirring occasionally to dissolve the sugar. Remove the vanilla pod if used.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Temper the egg mixture by slowly whisking in about 240ml of the hot milk mixture. This gradually raises the temperature of the eggs without scrambling them. Once tempered, pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook the custard over medium heat, whisking continuously, until it thickens and begins to bubble, about 5-7 minutes. You'll feel the mixture become noticeably heavier against your whisk. Once it reaches a pudding-like consistency and coats the back of a spoon, remove from heat immediately to prevent overcooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. This ensures a perfectly smooth filling. Add the bourbon and softened butter, whisking until completely incorporated. The warm custard will melt the butter, adding richness and silkiness to the texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the custard into the cooled graham cracker crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely set and cold.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, prepare the whipped cream topping. In a chilled bowl, whip the cold heavy cream with an electric mixer on medium speed until soft peaks begin to form. Add the powdered sugar, vanilla extract, and bourbon (if using) and continue whipping until stiff peaks form. The cold bowl helps achieve maximum volume - chilling your beaters as well can make this process even more effective.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the plastic wrap from the chilled pie and spoon or pipe the whipped cream on top. For an elegant presentation, use a piping bag fitted with a star tip to create decorative swirls. Lightly dust the top with ground cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve immediately or return to the refrigerator until ready to serve. For the cleanest slices, dip your knife in hot water and wipe it clean between cuts. This pie will keep well refrigerated for up to 3 days, though the crust may soften slightly over time.</li></ol>