One of our favorite adult treats on the Alabama gulf coast is a Bushwacker. There are many versions of this “milkshake-like” cocktail, and restaurants and bars keep their recipes top secret
Tacky Jacks makes a great Bushwacker, and if you’re feeling very daring you can get it topped with a shot of Bacardi 151 photo source
A Bushwacker is a frozen smoothie, similar to a milkshake, and is flavored with a lot of different liqueurs such as Kahlua, Baileys, Creme de Cocoa, a variety of rums, cream of coconut, chocolate syrup, milk and/or ice cream. Zowie!
I developed my own lower calorie version of a Bushwacker called Pirate’s Cocktail here
For Father’s Day I decided to try it in pie form with Bushwacker flavored whipped cream
This recipe makes 2 pies, so I made one for my son and one for my son-in-law
The crusts are made out of crushed Double Chocolate Milano cookies 😱
Crush the cookies in a food processor, 1 bag of cookies, about 15, makes 2 cups crumbs, just the right amount for a pie crust. I used 2 bags of cookies since I was making 2 pies
Melt butter right in the glass pie pans in the microwave
Then add the cookie crumbs, mix with the butter and form the crust right there in the pie dishes, using your fingers to pat it into a smooth layer across the bottom and part way up the sides of the pans
Refrigerate the pie crusts to set while preparing the filling
Next combine the liqueurs with the sweetened condensed milk
Whip the cream until stiff
Gently fold in the liqueur mixture
Divide your filling between the 2 prepared pie crusts. Put pies in the freezer. Once pies have frozen, remove from freezer and wrap in saran and foil. You can also add chocolate or butterscotch chips for garnish
Return to freezer until just before serving
Add a monogram or decorative edge with chocolate or butterscotch chips
Bushwacker Pie
Ingredients
- 2 pkgs Pepperidge Farm Double Chocolate Milano cookies about 30 cookies
- 4 T butter
- 1 can 14 oz. sweetened condensed milk
- 1/4 cup Godiva White Chocolate liqueur
- 1/4 cup Kahlua liqueur
- 1/4 cup Coconut Rum liqueur
- 1 pint whipping cream
- 2 glass pie dishes
- chocolate chips butterscotch chips, chocolate syrup, coconut for garnishing, optional
Instructions
- Pulse cookies in a food processor to make fine crumbs. Each bag will yield about 2 cups crumbs. Melt 2 T of butter in each pie dish and add 1/2 of crumbs, about 2 cups to melted butter. Mix well to moisten all crumbs and make an even crust using your fingers to press crumbs together in bottom and up sides of pie dish. Refrigerate crusts while preparing filling.
- Combine liqueurs with sweetened condensed milk in a large bowl. Whip cream until stiff peaks form. Gently fold whipped cream into milk mixture. Pour mixture into prepared crusts. Freeze for at least 6 hours, or wrap and freeze up to 3 months.
- Garnish with chocolate chips, butterscotch chips, chocolate syrup or coconut if desired
- Yield: 2 pies, 8-10 servings each
Notes
The filling doesn’t freeze solidly because of the alcohol, so serve it immediately from the freezer
Top with chocolate syrup if you want to make it extra sinful 😳
NOTE: If you don’t want to use liqueurs you can substitute rum extract, coconut extract, or any flavoring you like. Add 1-2 tsp extract to whipped cream, taste, and continue to add flavoring until it suits you
Divide the whipping cream and change the flavors and you will have 2 different pies. Pies can be frozen for up to 3 months
Grasshopper Pie Variation:
Substitute 1/2 cup green Creme de Menthe and 1/4 cup white Creme de Cacoa for the Bushwacker liqueurs
Enjoy!
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