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Mint Cream Julep Pie Recipe

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This recipe for Mint Cream Julep Pie is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1-3/4 cups whole milk
1/2 cup sugar
6 Tablespoons cornstarch
1 large egg
2 large egg yolks
1/4 cup Kentucky bourbon (like Maker's Mark)
1-1/2 Tablespoon unsalted butter
1/4 cup jarred chocolate sauce (like Smucker's Simple Delight Dark chocolate)
1 - 9-inch pre-baked pie shell
1 cup heavy cream
1/4 cup confectioner's sugar
1-1/2 teaspoons mint extract
Chocolate curls to garnish

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

In heatproof bowl, whisk egg and yolks until mixture is smooth and lightened in color. Very slowly pour hot milk over egg mixture, whisking constantly. Pour mixture back into saucepan and return to heat.

Cook, whisking constantly, until very thick, 3-4 minutes. Remove from heat. Stir in bourbon, butter and chocolate sauce. Cool completely at room temperature. Pour into pie shell and smooth top.

In bowl of stand mixer, whip cream until soft peaks form. Add confectioner's sugar and peppermint extract and continue beating until medium peaks form. Top pie with whipped cream. Chill for at least 4 hours. Garnish with chocolate curls.




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