Mint Julep Cream Pie

Directions

1. 1
   In a saucepan, stir together white sugar and water over high heat until sugar dissolves. Bring to a boil, remove from heat, and stir in mint (reserve a couple of pretty mint leaves for garnish). Set aside to cool.
2. 2
   In a large mixing bowl, whisk together eggs and brown sugar until fully combined and slightly frothy. Stir in bourbon, one cup of the mint simple syrup, and salt.
3. 3
   Beat heavy cream with 3 tbsp of the cooled mint simple syrup until you reach your desired whipped cream consistency. Refrigerate until ready to top pie.
4. 4
   You should have some simple syrup left over - this keeps for ages in the fridge, use it for cocktails (may I suggest a mint julep?), mint lemonade, or to drizzle over berries.
5. 5
   MAKE THE DOUGH: If possible, start with cold flour. I keep mine in the freezer. Combine the milk and vinegar, return to fridge to cool. In the work bowl of a food processor fitted with a metal blade, add the dry ingredients and pulse a few times to blend. Remove the lid and add the butter. Replace the lid (have your milk mixture ready), turn on the processor and after a couple of seconds start to slowly pour the milk down the feed tube of the processor. As soon as all of the milk has been added, turn off the machine. Cut the butter into 1-inch cubes (a bench scraper is perfect for this, but a sharp knife works well too). Return to fridge to cool. Pour the dough onto plastic wrap, bind tightly, and refrigerate for at least one hour. Dough can be kept in the fridge for up to one week, well wrapped, or in the freezer for up to two months. This makes enough dough for two 9-inch crusts, so you can use the excess for another pie.
6. 6
   Preheat oven to 425 degrees F. Once dough has rested, roll out half (reserve the rest for another use) into a circle about 10 inches in diameter and 1/8-1/4 inch thick. Transfer to buttered pie plate. Fold the dough overhanging the rim of the pie plate under itself, and crimp to form an attractive border. Prick the bottom of the pie dough lightly with a fork.
7. 7
   Using foil or parchment paper, line the inside of the pie crust and pour in dried beans or pie weights to fill. Bake for 20 minutes, rotating once halfway through.
8. 8
   Remove the blind-baked pie shell from the oven, allow it to cool slightly, then remove the foil or parchment with the pie weights. If the bottom of the crust is still wet, return the pie shell to oven to bake for a few minutes more (without the pie weights) until the bottom is dry.
9. 9
   Reduce oven temperature to 350 degrees F.
10. 10
    Once the pie shell has cooled, pour in the julep custard filling and bake until the filling has just set and is still slightly wobbly in the center, about 20 minutes. Remove to a wire rack to cool completely.
11. 11
    Once your pie is fully cooled, top it with mint whipped cream, garnish with fresh mint sprigs, and serve!