Irish Whiskey Pie

Irish Whiskey Pie

Okay, if you put my last post and this post side by side, I can see how you would think I’ve been hitting the bottle pretty hard lately.  But, please cut me some slack, I’ve been on vacation.  Don’t worry; I’m heading back to Toronto tomorrow where sobriety will prevail once again.  So, enjoy these boozey recipes while they last, it’s not everyday I can afford to cook with a twelve year old Irish Whiskey.

Rolling out the pastry

Despite it’s name, this pie only contains about one ounce of alcohol (two ounces if you really want to push the envelope), so there’s no need to feel guilty if a piece finds it’s way into the hands of a child, although after you taste this pie you might not want to serve it at all.  I made two pies for my brother’s birthday yesterday and I greedily hid the second at the back of the fridge so I could eat a piece this morning after my run.  Breakfast of champions! *hick!  Pardon me!

Pastry in Pie Plate

This pie is really a glorified (and drunk) version of a butterscotch pie, but a wee nip of whiskey gives it something unexpected and makes it even more naughty.  The whiskey saves the pie from being sickly sweet.  It is a pie for grown ups, because it so faithfully steers the palette away from that intense candy flavor kids go for, but who am I to talk?  I still like sour patch kids.  Have ever poured them into a bag of hot popcorn? *drool!

Crimped Pastry

Sorry…

Got a touch sidetracked.  Too much beer I guess.

12 year old Irish Whiskey a.k.a Liquid Gold

Anyway, this pie is sure to capture more than a few hearts and like last week’s dessert I think it’s slightly more appropriate for the fall… Is it too early to start thinking about Thanksgiving?

Butterscotch Whiskey

Bite my tongue! I shouldn’t be thinking about life after summer when it’s still gorgeous outside.  I use to get so mad when they started running back to school ads at the beginning of August.  Sorry school age children (I’m sure you all read my blog faithfully), I won’t mention that hateful season again until it’s upon us.  I don’t mean to rush you back to school.

A Slice of Irish Whiskey Pie

I’ll be back in a few days with a summery recipe and to update you on my return to overpopulated civilization.  I’m expecting a total emotional breakdown in the first 24 hours.  Should be entertaining.

Wish me luck!

Irish Whiskey Pie: Makes one pie

Loosely adapted from America’s Test Kitchen Family Cookbook

For the crust:

2 ½ cups pastry flour (all-purpose is fine)

1 cup unsalted butter, chilled and diced

1 tsp salt

¼ cup cold water

¼ cup cold vodka

For the Filling:

½ cup evaporated milk

¼ cup cornstarch

5 egg yolks

½ tsp salt

1 cup light brown sugar

6 tbsp unsalted butter

2 cups homogenized milk

1 oz Irish Whiskey

Directions:

For the crust:

Sift flour and salt together into a large bowl.

Using a food processor, a pastry blender or two knives and a good amount of patience, cut the butter into the flour.

Add water and vodka stirring after each addition until the dough comes together.

Form into a ball and cut it in half.

Flatten each half into a disc, wrap them in wax paper and refrigerate for at least half an hour before baking.

You will only need one half for this recipe, so feel free to freeze the other half for future pie emergencies.

When ready to bake, preheat oven to 375°

Place pastry on a well-floured surface and using a well-floured rolling pin, roll out the pastry to fit a 9-inch pie plate.

Place pastry into the pie plate and trim and crimp the edges.

Prick the dough several times with a fork.

Wrap tin foil around the pastry and fill the center with pie weights or dried beans.

Place in the center of the oven and bake for 25 minutes.

Remove weights and tin foil and bake for an additional nine minutes or until golden brown.

Remove from the oven and let cool.

For the Filling:

In a medium sized bowl whisk together condensed milk, cornstarch and salt.

Add egg yolks one at a time, whisking until combined after each addition.  Set aside.

In a medium sized saucepan melt butter over moderate heat.

Add brown sugar and allow to bubble slightly.

Slowly whisk in milk.

Add egg mixture slowly, whisking constantly.

Bring back to a boil while whisking the mixture.

Once the mixture is boiling, let it cook while stirring for approximately one minute or until thick.

Remove from heat and stir in whiskey.

Pour into a cooled pie shell and cover with plastic wrap.

Place in the fridge and let set for four hours.

You may serve the pie with whipped cream if you wish, but I find it so rich that I like to eat it au naturale.