Bourbon Chocolate Mousse Pie in a Pretzel Crust Topped with Candied Bacon and Dark Chocolate Ganache

I’ve got a little collection of recipes I’ve been meaning to share with you, but since I’m in Louisville, Kentucky this week it only seemed appropriate that this one skip to the front of the line.  So it’s from the Bourbon Capital that I bring you this absurdly delicious pie.  I made this majestic beauty for Courtney’s birthday last weekend.  I set a high bar for myself with the chocolate chip cooke dough ice cream cake I made from scratch a couple years back, but I think this pie met that bar. Now I have approximately 350 days to figure out how to top this one, which ain’t gonna be easy.

This pie has a lot of steps, but they aren’t difficult nor as time consuming as they sounds.  I got up at 8:30 and had the crust made, filled with bourbon chocolate mousse and chilling in the fridge and the bacon candied before our 10:00am boot camp.  Right before bootcamp is actually a great time to make pie, because you know the gurgling repercussions of licking the batter off every bowl (my usual cleaning strategy).  Instead, I kept myself to a very reasonable one piece of candied bacon.  Which reminds me, make extra bacon because really, what sounds more appealing: an open half package of raw bacon in your fridge or extra candied bacon?  If you answered the former I don’t think we’re going to see eye to eye on much, just sayin’.

Whereas in most baked goods the alcohol cooks off almost entirely, the bourbon in this recipe never gets cooked so it’s really quite boozy.  We were all delighted by how well the bourbon flavor came through without being overpowering.  It’s both savory and sweet and is definitely a bourbon, bacon and chocolate lover’s dream.  You’ll just have to apologize to your vegan friends in advance.  I’m sure they’ll get just as much enjoyment out of watching your face as you devour this pie!

Bourbon Chocolate Mousse Pie in a Pretzel Crust Topped with Candied Bacon & Dark Chocolate Ganache

Adapted from the F&B Department

INGREDIENTS

For the pretzel crust

• 1½ cups crushed pretzels
• ½ cup (1 stick) butter, melted
• ¼ cup brown sugar

For the bourbon chocolate mousse

• 6 oz. semi-sweet chocolate chips
• 1 cup heavy cream
• 1 Tbsp granulated sugar
• 3 Tbsps bourbon

For the bourbon candied bacon

• ½ lb. bacon*
• ¼ cup brown sugar
• 2 Tbsps bourbon

*Or just go ahead and make the whole package so you have a few slices to munch on.  Cooking is hard work that deserves to be rewarded with bacon.

For the chocolate bourbon ganache

• ⅓ cup heavy cream
• 4 oz. semi-sweet chocolate, chopped (or use chocolate chips)
• 2 Tbsps bourbon

INSTRUCTIONS

For the pretzel crust:  Preheat oven to 350 degrees.  Crush pretzels with a food processor (my preferred choice), mortar and pestle or even a pint glass.  You want very small pieces, but not quite as fine as sand.  If you use a food processor, it’s okay for some of the pretzel to become very fine. Put pretzels in a mixing bowl. Whisk together melted butter and brown sugar in a separate bowl. Dump it over the pretzels and stir. Press this mixture into a greased 9-in. pie pan. Bake for 10 minutes. Let cool to room temperature.

For the bourbon chocolate mousse:  Melt the chocolate in the microwave for approximately 1-1/2 to 2 minutes, stirring every 30 seconds to prevent burning.  Whisk the heavy cream and sugar together until soft peaks form. Continue whipping while adding the bourbon.  Gently fold in the melted chocolate until no streaks remain. Spread evenly into prepared crust. Refrigerate for 30 minutes to set.

For the bourbon candied bacon:  Heat oven to 400 degrees. In a small saucepan, heat the brown sugar and bourbon until sugar is dissolved and a glaze has formed. Place bacon on a wire rack placed inside of a sheet pan. Brush the bacon with glaze and bake for 15 minutes. Flip the bacon over and brush the other side with glaze. Bake for another 15 minutes or until crisp. Let the bacon cool to room temperature. Chop bacon into tiny pieces, careful not to eat it all before you can put any on the pie.

For the chocolate bourbon ganache:  Put chocolate chips in a medium bowl.  Heat the heavy cream in a small saucepan until bubbling. Pour over the chocolate and let it sit for 30 seconds. Stir until smooth. Add the bourbon and continue stirring until combined. Pour the ganache evenly over the mousse layer. Sprinkle the bourbon candied bacon on before the ganache hardens. Refrigerate for 2 hours or overnight.

Johanna