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.
3/4of a packageor 169 grams, Nabisco Famous Wafers (If you're using pre-made crumbs, it will be 1 1/2 cups of crumbs)
5Tbsp71 grams unsalted butter, melted
3.4ouncepackage Jello Instant Vanilla Pudding Mixbe sure to get the instant, not the cook and serve, style
1 1/2cup360 grams cold heavy cream, divided
1/2cup111 ounces bourbon
4Tbsp48 grams dark brown sugar
dark chocolate curls
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.
Keep the pie chilled when not serving.
https://theviewfromgreatisland.com/brown-sugar-bourbon-icebox-pie-recipe/ May 3, 2019