Recipe Archives->Pies->Mint Julep

Mint Julep Cream Pie

2/3 cup sugar
1/4 cup cornstarch
dash salt
2 1/4 cups milk
2 3-ounce packages cream cheese, cut into 1/2-inch cubes
3 slightly beaten eggs
3 tablespoons bourbon or other whiskey
2 tablespoons green creme de menthe
1 teaspoon vanilla
Vanilla Nut Crust

In a 2-quart saucepan stir together the sugar, cornstarch and salt.
Gradually stir in the milk.  Add the cubed cream cheese.  Cook and
stir over medium heat till mixture is thickened and bubbly.  Cook
and stir for 2 minutes more.  Gradually stir about 1 cup of the
hot mixture into the beaten eggs; return all to saucepan.  Return
mixture to heat; cook and stir for 2 minutes more.  Do not boil.
Remove from heat.

Stir in bourbon or other whiskey, green creme de menthe, and vanilla.
Turn into prepared Vanilla Nut Crust.  Cool.  Chill at least 4 to
6 hours.  To serve, dollop or pipe whipped cream atop and garnish
with fresh mint if desired.  Makes 8 servings.


Vanilla Nut Crust

1 cup all-purpose flour
1/4 cup finely crushed vanilla wafers
1/2 teaspoon salt
1/3 cup lard or shortening
3 tablespoons finely chopped pecans
3 to 4 tablespoons water

In a mixing bowl, combine flour, vanilla wafers and salt.  Cut in
lard or shortening till pieces are the size of small peas.  Stir
in the chopped pecans.  Sprinkle 1 tablespoon water over part of
the mixture; gently toss with a fork.  Push to side of bowl.
Repeat, using 2 to 3 tablespoons more water, till all is moistened.
Form dough into a ball.

On a lightly floured surface flatten dough with hands.  Roll into
a 12-inch circle; transfer to a 9-inch pie plate.  Trim pastry to
1/2 inch beyond edge of pie plate.  Flute edge.  Prick bottom and
sides with tines of a fork.  Bake in a 450F oven for 10 to 12
minutes or till pastry is golden.  Cool on wire rack.

Printable version: mint-julep.txt.