“Made this for Father’s Day and I was lucky to get a sliver…it disappeared fast!” ~Toni

Brown sugar bourbon icebox pie with chocolate crumb crust

OmG! How good is this? I’ll tell you, it’s super good. Do you remember my Cold Brew Icebox Pie? This no bake pie is along those lines, only…bourbon. And chocolate. Oh my. *Fair warning, brown sugar bourbon pie is an adult treat, as in, it’s a cocktail in pie form, so it’s not for the kiddos.

A Brown Sugar Bourbon Icebox Pie topped with shaved chocolate curls

This is an easy peasy option for entertaining because you can whip up the pie in the morning and it will be ready to serve it to eager friends after dinner. Just make sure you have the few simple ingredients on hand, and some good bourbon.

The simple crumb crust is made with those super thin, dark chocolate Nabisco Famous Wafers. If you can’t find them, you can use another dark chocolate cookie, even Oreos will work.

Brown Sugar Bourbon Icebox Pie, the ultimate no bake dessert!

How to make chocolate curls

The big, cigar like curls of dark chocolate seemed especially appropriate for topping this decadent pie.

Pretty much any way you break up chocolate, it’s going to be good. You can make easy chocolate shavings by taking a vegetable peeler to a bar of chocolate. Microwaving the chocolate on 50% power for 15 seconds helps soften it. But if you want to go all out with chocolate curls like I did, you’ll need to fully melt some chocolate, along with a bit of shortening or coconut oil…

Chop 3 ounces of chocolate and add 2 teaspoons of coconut oil (you can also use shortening like Crisco)
Melt the chocolate in the microwave, start with 1 minute, then stir. Add short bursts of 15 seconds if needed. Stir until smooth.
Spread the melted chocolate out thinly on the back side of a baking sheet. Use an offset spatula or spreading knife to get it thin and even.
Refrigerate the pan just until the chocolate is set but not hard…your finger should leave a print in the chocolate. Check in 5 minutes.
Starting at one end, test the chocolate by scraping a sharp edged spatula tight against the pan in a smooth motion, creating a curled roll of chocolate. If the chocolate is too soft to curl, put it back in the fridge for another couple of minutes. If it’s brittle and breaks, let it sit out for a couple of minutes and try again.
Try not to over-handle your curls, they melt on contact with warm fingers, so move them with a toothpick or a fork.

More no bake treats on the blog

No Bake Black Bottom Strawberry Cheesecake Squares

No Bake Raspberry Cheesecake Bars

Lemon Crunch Bars

Easy Summer Tiramisu

A slice of brown sugar bourbon ice box cake with bourbon in glasses

Brown Sugar Bourbon Pie

4.58 from 19 votes

Brown Sugar Bourbon Icebox Pie ~ lots of pillowy whipped bourbon mousse piled into a dark chocolate crumb crust and topped with more dark chocolate ~ this seriously adult treat that might just be the ultimate no bake dessert.

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Prep Time:15

chilling:6

Total Time:6 15

Servings: 8 -10 servings

Ingredients

crumb crust

3/4 of a package of Nabisco Famous Wafers (If you're using pre-made crumbs, it will be 1 1/2 cups of crumbs)
5 Tbsp unsalted butter, melted

filling

3.4 ounce package Jello Instant Vanilla Pudding Mix. Note: be sure to get the instant, not the cook and serve, style
1 1/2 cup cold heavy cream, divided
1/2 cup bourbon
4 Tbsp dark brown sugar

garnish

dark chocolate curls

Instructions

Lightly spray a 9 inch pie dish.
Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.
Measure out 1 and 1/2 cups of crumbs, and toss with the melted butter until well blended. Press the crumbs evenly into the 9 pie plate, I like to use the bottom of a metal cup measure to help me get them evenly and firmly patted down. Refrigerate.
Whip 1 cup of the cream and set aside.
Blend the bourbon and brown sugar together, stirring until the sugar is dissolved. You may want to let it sit for a few minutes. Then blend that into the remaining half cup of cream.
Whisk the pudding mix with the bourbon infused cream. Whisk for 2 minutes to allow it to thicken. Fold in the whipped cream until no streaks remain. You can gently whisk the mixture if that helps.
Pour the filling into the crust and smooth out the top if necessary. Refrigerate for 6 hours, or overnight, before serving.
Garnish with chocolate shavings or curls.

Notes

Keep the pie chilled when not serving.
I worked on this recipe a few times before getting it just the way I liked it, but it’s possible the bourbon will be too strong for you, and if it is, feel free to reduce it.
I think you could layer the crumbs and the mousse in dessert glasses for a killer parfait.
Cut down the calories in the recipe by using whole milk for the non-whipped portion of the cream.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: bourbon, chocolate, dessert, icebox pie, no bake, pie, summer

Nutrition

Calories: 409 kcal · Carbohydrates: 34 g · Protein: 3 g · Fat: 26 g · Saturated Fat: 16 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.3 g · Cholesterol: 70 mg · Sodium: 214 mg · Potassium: 100 mg · Fiber: 1 g · Sugar: 25 g · Vitamin A: 877 IU · Vitamin C: 0.3 mg · Calcium: 44 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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4.58 from 19 votes (14 ratings without comment)