Spiced whisky and white chocolate custard pie

Spiced whisky and white chocolate custard pie

The Pie Project
Kirsten Jenkins

I started drinking whisky in New York and haven’t stopped since. I love the robust addition of whisky to a creamy custard pie. This is definitely a ‘grown-ups’ pie, and is perfect for a winter dinner party, or your next Thanksgiving showstopper. — Phoebe


Quantity Ingredient
2 tablespoons vanilla custard powder
1 teaspoon vanilla bean paste
2 tablespoons caster sugar
600ml thickened cream, plus extra, to serve
100g white chocolate, chopped
80ml good-quality whisky


Quantity Ingredient
200g plain flour
55g caster sugar
1/4 teaspoon fine sea salt
125g cold unsalted butter, cut into 2 cm cubes
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes


  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Shape into a disc and wrap in plastic wrap. Chill for 3 hours.
  3. Roll out the pastry on a lightly floured work surface to a thickness of 3 mm. Use the pastry to line the base and side of a 22 cm pie dish then trim the edges. Chill for 30 minutes.
  4. For the custard, whisk together the custard powder, vanilla and sugar in a bowl . Gradually add the cream and keep whisking until smooth. Transfer to a saucepan over medium–low heat and cook, stirring constantly, for 6 minutes or until thick. Remove from the heat and stir in the white chocolate and whisky, beating to combine. Stir until the white chocolate has melted then leave to cool.
  5. Preheat the oven to 200°C. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Bake for 20 minutes or until the pastry is a light golden colour. Remove the paper and baking beads, then bake for a further 5 minutes or until the base is just dry to the touch.
  6. Remove from the oven and pour the custard filling into the pastry case. Reduce the oven temperature to 140°C then bake for 45 minutes or until the custard is set on the edge but still has a wobble in the centre. Cool to room temperature, then chill until cold. Serve with cream.
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