Phenomenal Phoods

No Bake Maple Bourbon Pie

Ingredients:

For the crust (recipe from Crazy for Crust):

• 25 oreo cookies
• 5 tablespoons butter (melted)

For the filling:

• 12 ounces 1 1/2 packages cream cheese, softened to room temperature
• 1 1/4 cup powdered sugar
• 1/4 cup maple syrup
• 1 tablespoon bourbon
• 1/4 cup Greek yogurt
• 1 cup heavy cream

For the meringue topping (recipe from Serious Eats):

• 5 large egg whites (room temperature (I always put my eggs into a glass of water for about 5 minutes to bring them to room temperature since I never remember to leave them out))
• 1 1/4 cup + 1 tablespoon sugar
• Pinch of salt
• 1/4 teaspoon cream of tartar

Instructions:

For the crust (recipe from Crazy for Crust):

1. Use a blender or food processor to finely crush the cookies.
2. Stir in the melted butter and then firmly press into the bottom and sides of an 8 or 9" pie plate. I used an 8" plate and just had a thicker crust.
3. Refrigerate until ready to fill.

For the filling:

1. Combine the cream cheese, powdered sugar, maple syrup, bourbon and yogurt with a mixer until smooth.
2. In a separate bowl, beat the heavy cream until stiff peaks form.
3. Fold the whipped cream into the cream cheese mixture just until combined.
4. Pour into your prepared oreo pie crust and return to the fridge for at least 4 hours. I left mine overnight.

For the meringue topping (recipe from Serious Eats):

1. Fill a pot with an inch or two of water and place over high heat until the water is steaming hot.
2. Reduce heat so it remains at a simmer.
3. Combine the egg whites, sugar, salt and cream of tartar in the bowl of a stand mixer (or other large heat-proof bowl).
4. Place the bowl over the pot, stirring and scraping constantly with a rubber spatula until the egg whites reach 175 degrees F. It took about 10 minutes for mine to get there.
5. Transfer the bowl to your stand mixer with the whisk attachment (or use a hand mixer) and beat on high until stiff peaks form and hold when you turn the bowl upside down (about 5 minutes).
6. Spoon the meringue overtop of the chilled pie and make swirls with a spoon or fork.
7. Toast with a kitchen torch. You can also use toast in the oven at 350 degrees F. for 5-10 minutes, but you will need to watch it carefully to make sure it doesn't burn. It will also cause your filling to get pretty runny again so you'll need to chill the pie for a couple of hours after.