Chocolate Whisky Laced Cream Pie

Published January 12, 2013

Chocolate Whisky Laced Pie

It’s a Chocolate Cream Pie laced with a little whisky. All I can say is wow…and’s ok for kids to have some…there’s just a little whisky to give it a bit of a punch. I would recommend making it the day ahead to firm it up.



Chocolate Whisky Laced Cream Pie


350g Chocolate Bisquits

120g unsalted butter, melted

1 cup pouring cream

200g (70%) dark chocolate, chopped

200g dark chocolate

1/3 cup brown sugar

1/3 cup superfine sugar

1/4 cup cornstarch

1/3 cup whisky

4 egg yolks

2 cups single pouring cream

1/2 cup sour cream

dutch cocoa, for dusting


Place the biscuits and butter in a food processor and process until smooth. Spoon into a lightly greased 1.5 litre capacity ceramic pie dish and smooth the mixture over the base and sides of the dish with a spoon. Refrigerate for 30 minutes.

Place the milk, cream and both chocolates in a medium saucepan over medium heat and cook, stirring, until mixture just comes to the boil. Place the brown sugar, caster sugar, cornflour, whisky and egg yolks in a large bowl and whisk to combine. Whisk in the chocolate mixture. Transfer to a clean saucepan and cook, whisking over medium heat until the mixture comes to the boil. Continue whisking for 1-2 minutes or until thickened. Set aside to cool slightly. Pour the chocolate custard into the pie shell and refrigerate for 3 hours or until firm. Place the extra cream and sour cream in a bowl and whisk until stiff peaks form. Spoon onto the custard and dust with cocoa to serve. Serves 8.