Sweets & Sips: 3 Whisky Dessert and Bourbon Pairings for Summertime

With the warmth and beauty of summer now upon us, there aren’t many good excuses to stay indoors. For some of us, however, baking is one of them. These three breezy dessert recipes are good for a summertime indulgence and made even better by a carefully chosen accompanying bourbon. Two of the desserts offer a double dose of whiskey, both infused into the core components of the desserts and alongside.

Mississippi Mud Pie with Woodford Reserve Chocolate Custard and Woodford Double Double Oaked

Recipe and pairing courtesy of executive chef, DJ Jackson at The Southern Gentleman, Atlanta.

Mississippi Mud pie is a Deep South delight made popular in the 1970s, likely gaining its name from a resemblance to the muddy banks of the Mississippi River. This one features a fudgy custard enrobed in a fluffy whipped cream sitting atop a nostalgic and sweet crumbled Oreo crust. It’s ideal enjoyed alongside Woodford Double Double Oaked bourbon, available nationwide since last January. Assistant manager Michaela Herrera at Atlanta’s The Southern Gentleman emphasizes the dark chocolate flavors of this expression and noticeable layers of caramel that add body, mirroring the denseness of the cream filling. More bourbon makes its way into the custard for a decadent double punch. A broad-shouldered and high proof single barrel whiskey like Knob Creek stacks up as an alternative but more affordable pairing option, says Herrera.

Makes one 9” pie.

Oreo Crust:

• 24 Oreo cookies (with filling)
• 5 Tbsp. unsalted butter, melted
• Pinch of salt

Chocolate Custard Filling:

• 1 ½ cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• 2 Tbsp. espresso powder
• ¼ tsp. kosher salt
• 6 oz. bittersweet chocolate, chopped
• 6 oz. semisweet chocolate, chopped
• ¼ cup Woodford Double Double Oaked bourbon
• 1 tsp. vanilla extract

Toppings:

• Whipped cream
• Shaved chocolate or cocoa powder
• Toasted pecans

Instructions:

Oreo Crust

Preheat the oven to 350°F. Crush the Oreos in a food processor until finely ground (or smash in a zip-top bag with a rolling pin). In a bowl, combine the crushed Oreos with melted butter and pinch of salt. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom and sides of a 9-inch pie pan. Bake for 8 minutes. Set aside to cool while you make the filling.

Woodford Chocolate Custard

In a medium saucepan, combine cream and milk. Heat over medium heat until steaming but not boiling. Remove from heat and set aside. Whisk egg yolks, sugar, espresso powder, and salt in a medium bowl until pale and smooth. Slowly temper the hot cream into the egg yolk mixture by whisking in a ladle at a time to avoid scrambling the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula. Continue until the custard thickens enough to coat the back of the spoon (170–175°F). Remove from heat and stir in the chopped chocolate until fully melted and smooth. Add bourbon and vanilla extract. Stir to combine.

Assemble and Bake:

Pour the custard into the cooled Oreo crust. Bake at 325°F for 15–18 minutes, just until the edges are slightly set and the center has a gentle wobble. Let cool at room temperature for 1 hour, then refrigerate for at least 3–4 hours or until set.

Garnish and Serve:

Top with a generous layer of whipped cream. Garnish with chocolate shavings, cocoa powder, or toasted pecans if desired. Slice and serve chilled. Pie keeps for three days, tightly wrapped in the refrigerator.

Bourbon Cornbread Cake and Maple Buttercream with Old Grand-Dad Bonded

Recipe and pairing courtesy of chef Matthew Hannon, Ashten’s Restaurant, Southern Pines, North Carolina

This dense golden cornmeal pound cake, topped with a rich maple buttercream, is an appealing pairing with Old Grand-Dad Bonded bourbon, according to executive chef Matt Hannon of Ashten’s in Southern Pines, North Carolina. He emphasizes the sweet, spicy, and balanced oaky overtones and the 50% ABV stand up nicely to the rich sweetness of the maple. Hannon suggests another moderately priced, well-rounded expression ideal for this cake recipe is Evan Williams bourbon.

Makes one 8” two-layer cake, or 1 9x13” sheet cake.

Ingredients:

• 1 cup all-purpose flour
• 1 cup fine yellow cornmeal
• 1 Tbsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 large eggs
• 1 tsp. vanilla extract
• ¼ cup Evan Williams (or similar bourbon)
• 1 cup buttermilk

Instructions:

Preheat the oven to 350° F. Grease and line two 8-inch cake pans with parchment paper or one 9x13” for sheet cake style. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy (about 3–4 minutes) with a hand mixer or in a standing mixer with paddle attachment. Beat in the eggs, one at a time. Add vanilla and bourbon. Add dry ingredients in three parts, alternating with buttermilk. Mix until just combined, careful not to overmix. Divide batter into pans and bake for 25–30 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.

Maple Buttercream

• 1 cup unsalted butter, room temperature
• 3–4 cups powdered sugar, sifted
• ¼ cup pure maple syrup (use grade B for deeper flavor)
• ¼ tsp. maple extract (optional)
• 1–2 Tbsp. heavy cream or milk
• Pinch of salt

Instructions:

Beat butter on high with a hand mixer or in a standing mixer with a paddle attachment until creamy (2–3 minutes). Slowly add powdered sugar, 1 cup at a time. Add maple syrup, maple extract (if using), and salt. Beat on medium-high until fluffy. Add cream/milk 1 Tbsp. at a time.

To Assemble:

Layer the cakes with maple buttercream in between and on top. Garnish with a drizzle of maple syrup. Serve the cake at room temperature. Store tightly wrapped in an airtight container for up to three days.

Classic Key Lime Pie with W.L. Weller Special Reserve

Recipe and pairing courtesy of Luis Colon, Head of Culinary, Esquire Tavern, San Antonio, Texas

There's no whisky in this recipe, but it's a dessert dish that pairs very well with bourbon. Nothing says summer quite like the classic Key Lime pie where zippy citrus of lime meets the earthy nuttiness of a graham cracker crust. Head of culinary at Esquire Tavern, Luis Colon, recommends serving William Larue Weller Special Reserve with this, thanks to its soft woodiness that complements the pie without overwhelming it. “The wheated mashbill gives it a smoother, sweeter profile than spicier rye-based bourbons, allowing the flavors of both the whiskey and dessert to shine in balance.” Perfect for the ultimate summertime vibe, he says the pairing is “refreshing and light on the palate."

Makes one 12” pie.

Crust:

• ¾ cups butter, melted
• 1 ½ cups graham cracker crumbs
• 2 tsp. sugar
• Pinch of salt

Filling:

• 6 egg yolks
• 1 cup key lime juice
• 2 cups sweetened condensed milk

Instructions:

Stir together the butter, graham cracker crumbs, sugar, and salt in a bowl until incorporated. Press the mixture evenly into the bottom and sides of a 12-inch pie pan. Bake for 10 minutes at 325°F. Let cool until room temperature. Mix pie filling ingredients together in a medium bowl. Pour into cooled graham cracker crust. Bake at 325°F for about 12 minutes or until the internal temperature reaches 150°F. Let cool completely. Wrap tightly with plastic wrap and keep in the refrigerator for up to 3 days. Serve chilled with whipped cream and grated lime zest on top.

Photo features torched meringue topping, signature of the restaurant's serving style.