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Other: 4 Hours, 6 Minutes
- 2 cups pecan shortbread cookie crumbs (about 18 cookies; we tested with Pecan Sandies)
- 1/4 cup butter or margarine, melted
- 1/2 cup semisweet chocolate morsels
- 2 1/4 cups whipping cream
- 1/3 cup granulated sugar
- 1/2 cup bourbon or rum
- 1/2 teaspoon freshly grated nutmeg
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 6 egg yolks, lightly beaten
- 1 tablespoon butter or margarine
- Freshly grated nutmeg
- Powdered sugar
- Unsweetened whipped cream (optional)
- Stir together cookie crumbs and 1/4 cup melted butter; press firmly into a greased 9" deep-dish pieplate. Bake at 350º for 8 minutes. Remove crust from oven, and sprinkle chocolate morsels into warm crust. Let stand 5 minutes or until morsels melt; carefully spread chocolate over bottom of crust with a spatula. Set aside.
- Stir together whipping cream and next 3 ingredients in top of a double boiler; bring water just to a simmer. Cook over simmering water 6 to 8 minutes or until thoroughly heated.
- Meanwhile, sprinkle gelatin over cold water in a small bowl; let stand 1 minute.
- Gradually whisk one-fourth of warm cream mixture into egg yolks. Add to remaining warm cream, whisking constantly. Whisk in softened gelatin. Cook over simmering water 3 to 5 minutes or until custard reaches 160°. Remove from heat; add 1 tablespoon butter, stirring gently until butter melts. Cool filling to room temperature.
- Pour filling into prepared crust. Gently cover with plastic wrap, pressing directly on surface of filling. Chill pie at least 4 hours or until firm.
- Sprinkle nutmeg and powdered sugar over pie before serving. Serve with dollops of whipped cream and more nutmeg, if desired. Store pie in refrigerator.
- Note: The chocolate layer will harden as the pie chills in the refrigerator. Use a sharp knife and gentle pressure to slice pie.
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