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Brown Sugar Bourbon Icebox Pie ~ whipped bourbon mousse in a dark chocolate crumb crust topped with more chocolate ~ the ultimate adult no-bake dessert.  


serves 8-10

Total time

375 minutes




  • crumb crust
  • ¾ of a package, or 169 grams, Nabisco Famous Wafers (If you're using pre-made crumbs, it will be 1 1/2 cups of crumbs)
  • 5 tbsp (71 grams) unsalted butter (melted)
  • filling
  • 3.40 ounce package Jello Instant Vanilla Pudding Mix (be sure to get the instant, not the cook and serve, style)
  • 1½ cup (360 grams) cold heavy cream (divided)
  • ½ cup (111 ounces) bourbon
  • 4 tbsp (48 grams) dark brown sugar
  • garnish
  • dark chocolate curls


  1. Lightly spray a 9 inch pie dish.
  2. Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.
  3. Measure out 1 and 1/2 cups of crumbs, and toss with the melted butter until well blended. Press the crumbs evenly into the 9 pie plate, I like to use the bottom of a metal cup measure to help me get them evenly and firmly patted down. Refrigerate.
  4. Whip 1 cup of the cream and set aside.
  5. Blend the bourbon and brown sugar together, stirring until the sugar is dissolved. You may want to let it sit for a few minutes. Then blend that into the remaining half cup of cream.
  6. Whisk the pudding mix with the bourbon infused cream. Whisk for 2 minutes to allow it to thicken. Fold in the whipped cream until no streaks remain. You can gently whisk the mixture if that helps.
  7. Pour the filling into the crust and smooth out the top if necessary. Refrigerate for 6 hours, or overnight, before serving.
  8. Garnish with chocolate shavings or curls.
  9. View the recipe instructions at The View From the Great Island

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