Serves 6-8

Pie Filling & Topping Ingredients

  •  1 1/2cup sugar
  • 1 1/2cup water
  • 2 cups of fresh mint, leaves picked and stems discarded
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 1/2 cup good-quality bourbon
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1 premade pie shell


  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.
    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.
  2. 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.
  3. 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.
  4. Preheat oven temperature to 350 degrees F.
  5. pour in the julep custard filling and bake until the filling has just set and is still slightly wobbly in the center, for about 20 minutes. Remove to a wire rack to cool completely.
  6. Once your pie is fully cooled, top it with mint whipped cream, garnish with fresh mint sprigs, and serve!