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VOL. 38 | NO. 11 | Friday, March 14, 2014

Mud Pie: Nashville's Whisper Creek Tennessee Sipping Cream gets star treatment

By Jennifer Justus

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Attendees at the “Festival After Hours” party on Saturday night sampled Nashville’s Whisper Creek Tennessee Sipping Cream, as well as a Mud Pie by Pastry Chef Amanee Neirouz of Tristan restaurant in Charleston, which was created with Whisper Creek.

Pastry Chef Amanee Neirouz of Tristan restaurant in Charleston served a dessert at the BB&T Charleston Wine + Food Festival she created made with Nashville-based Whisper Creek Tennessee Sipping Cream at the Saturday after-party.

Attendees also could sample poured tastes of the drink.

Here's how to make it:

Crust

1 1/2 cups all-purpose flour

1 tablespoon cornstarch

1 cup granulated sugar

1 cup + 1 tablespoon cocoa powder

3/4 cup butter

Put everything except the butter in a mixing bowl and whisk it together until there are no lumps. Melt the butter and pour it into the bowl. Mix everything together until it looks like dirt crumbles.

In a 9-inch pie pan, press half of the mixture into the pie pan and dump the other half onto a baking sheet. Bake both at 350 degrees for 10 minutes. Set them aside and let them cool.

Filling

1 1/4 cups whole milk

1/2 cup Whisper Creek Tennessee Sipping Cream

1/4 cup cornstarch

3/4 cup sugar

3 tablespoons cocoa powder

3 each large eggs

1/4 teaspoon kosher salt

2 1/2 ounces bittersweet chocolate

1 teaspoon vanilla extract

1 bag gummy worms

Place the chocolate and vanilla in a deep container.

In a heavy bottomed sauce pot, bring the milk and sipping cream to a simmer.

While that is heating, in a small bowl whisk together the cornstarch, sugar, cocoa powder, eggs and salt. When the cream starts to steam and have little tiny bubbles around the edge of the pot carefully ladle some of the cream into the bowl while whisking. About a cup of the hot liquid should be enough. Pour what is in the bowl back into the pot and whisk constantly. I don’t recommend going over medium heat. You can go lower if it makes you comfortable.

It will just take a little longer. When the mixture is thick, strain it onto the chocolate. With a stick blender blend the pastry cream until it is nice and smooth. Taste it now. If you want it to be a little more grown-up (which I like) you can add up to 1/4 cup more of the Tennessee Sipping Cream. Once you like how it tastes pour it into your shell.

Let this cool in the fridge for about an hour then top with your leftover dirt and gummy worms and micro flowers add a nice touch. Allow your pie to set for another two hours to overnight before you cut it.

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