LOUISVILLE, Ky. (WDRB) -- Don't just drink your mint juleps, eat them too! The Bakery at Sullivan University will offer mint julep cream pie, an easy-to-make at home treat perfect for Derby parties.  Executive chef Robin Richardson demonstrates how to combine those famous mint, bourbon and sugar flavors for a spin on the classic cocktail. 

Mint Julep Cream Pie

Recipe by Robin Richardson, GM and executive pastry chef, The Bakery at Sullivan University, Louisville, KY.

Serves: 12

1 8-inch pre-baked pie shell

Chocolate bourbon pastry cream:

2 cups whole milk

½ cup sugar, divided

1 large egg

2 large egg yolks

1/3 cup cornstarch

1 ½ Tbsp unsalted butter

1/4 cup jarred chocolate sauce

¼ cup bourbon

1 tsp. vanilla extract

Mint whipped cream:

1 cup heavy cream

¼ cup confectioners' sugar

1½ tsp peppermint extract

Chocolate curls and fresh mint, to garnish

1. In a medium saucepan, bring milk and ¼ cup sugar to a boil over medium heat. 

2. Sift cornstarch with remaining ¼ cup sugar into a bowl; combine. Whisk in egg and yolks to form a light yellow, smooth paste. Very slowly pour hot milk over egg mixture, whisking constantly; transfer mixture back to saucepan, return to heat. 

3. Bring mixture to a simmer stirring with a whisk constantly over medium heat; cook until thickened, about 4 minutes. Remove from heat; stir in butter, chocolate sauce, bourbon and vanilla and whisk until smooth. Cool completely; fill pie shell. 

4. Whip cream, confectioners' sugar and peppermint extract until medium peaks form. Top pie with whipped cream; chill for at least two hours. Garnish with chocolate curls and mint.

The Bakery at Sullivan University

3100 Bardstown Rd.

(502) 452-1210

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