Mint Julep and Chocolate Cream Pie Recipe

As the name suggests, Churchill Down’s famous Derby cocktail inspired the cream pie recipe from Chef Robin Richardson, executive pastry chef at The Bakery at Sullivan University. It goes beyond standard fruit-filled varieties in a decadent combination of flavors from the Bluegrass state. Think chocolate, bourbon, mint and more bourbon. It might be even better than drinking a mint julep.

Mint Julep Cream Pie Recipe

Recipe by Chef Robin Richardson of The Bakery at Sullivan University
Serves: 12

Chocolate bourbon pastry cream:
2 cups whole milk
½ cup sugar, divided
1 large egg
2 large egg yolks
1/3 cup cornstarch
1 ½ tablespoon unsalted butter
1/4 cup jarred chocolate sauce
¼ cup bourbon
1 teaspoon vanilla extract

Mint whipped cream:
1 cup heavy cream
¼ cup confectioners’ sugar
1½ teaspoon peppermint extract
Chocolate curls and fresh mint, to garnish

In a medium saucepan, bring milk and ¼ cup sugar to a boil over medium heat.

Sift cornstarch with remaining ¼ cup sugar into a bowl; combine. Whisk in egg and yolks to form a light yellow, smooth paste. Very slowly pour hot milk over egg mixture, whisking constantly; transfer mixture back to saucepan, return to heat.

Bring mixture to a simmer stirring with a whisk constantly over medium heat; cook until thickened, about 4 minutes. Remove from heat; stir in butter, chocolate sauce, bourbon and vanilla and whisk until smooth. Cool completely; fill pie shell.

Whip cream, confectioners’ sugar and peppermint extract until medium peaks form. Top pie with whipped cream and chill for at least two hours. Garnish with chocolate curls and mint.