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Perfect Mint Julep Frozen Pie Recipe with Bourbon Graham Cracker Crust

mint julep frozen pie - featured image
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A refreshing frozen pie combining cool, creamy mint with a subtle bourbon flavor nestled in a buttery graham cracker crust, perfect for summer gatherings and warm evenings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • Pinch of salt
  • 2 cups heavy cream, cold
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 tablespoon pure mint extract or ¼ cup fresh mint leaves, finely chopped
  • 3 tablespoons bourbon
  • 4 large egg yolks, room temperature
  • 2 teaspoons gelatin powder (optional)
  • Fresh mint sprigs (optional garnish)
  • Crushed graham crackers (optional garnish)
  • Powdered sugar dusting (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt.
  2. Pour in melted butter and bourbon, stirring until mixture resembles wet sand and holds together when pressed.
  3. Press crumb mixture firmly into bottom and up sides of a 9-inch pie pan to about 1-inch thickness.
  4. Bake crust for 8 to 10 minutes until golden and fragrant. Cool completely on a wire rack.
  5. In a small saucepan, gently warm milk over low heat without boiling. If using gelatin, sprinkle over milk and stir until dissolved. Remove from heat.
  6. Whisk egg yolks and sugar in a heatproof bowl until pale and slightly thickened.
  7. Slowly pour warm milk mixture into yolks while whisking continuously to temper them.
  8. Return mixture to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (3-5 minutes). Remove from heat and cool to room temperature.
  9. Using an electric mixer, whip cold heavy cream until stiff peaks form.
  10. Fold cooled custard gently into whipped cream. Add mint extract or chopped fresh mint and bourbon, folding until evenly mixed. Adjust mint or bourbon to taste.
  11. Pour filling into cooled crust, smooth top with spatula. Cover with plastic wrap and freeze at least 6 hours or overnight until firm.
  12. Remove pie from freezer about 15 minutes before serving to soften slightly. Garnish with fresh mint sprigs, crushed graham crackers, or powdered sugar if desired.

Notes

Do not pour filling on warm crust to avoid sogginess. Temper eggs slowly to prevent scrambling. Whip cream to stiff peaks but keep it silky. Freeze pie fully for best texture. Gelatin is optional but helps with firmness. Adjust bourbon and mint to taste. For dairy-free, substitute coconut cream and almond or oat milk; use dairy-free gelatin or agar agar. For gluten-free crust, use almond flour instead of graham crackers.

Nutrition

Keywords: mint julep pie, frozen pie, bourbon dessert, graham cracker crust, summer dessert, mint dessert, boozy pie

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