Whiskey Pie with Tipsy Berries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Offer with a scoop of vanilla ice cream, and, to save time, you can simply top with a mix of your favorite fresh summer fruit. Ingredients:
1 2/3 cups finely crushed graham cracker crumbs |
3 tablespoons sugar |
1/4 cup butter, melted |
2 tablespoons all-purpose flour |
1 cup sugar |
3 large eggs, beaten |
1 cup buttermilk |
1/2 cup butter, melted |
2 tablespoons bourbon |
1 teaspoon vanilla extract |
1/8 teaspoon sea salt |
pinch of freshly grated nutmeg |
tipsy berries |
Directions:
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a 9-inch pie plate. Bake 10 to 12 minutes or until fragrant. Cool completely on a wire rack (about 30 minutes). Reduce oven temperature to 325°.
2. Whisk together flour and 1 cup sugar. Whisk in eggs until sugar is dissolved. Whisk in buttermilk and next 5 ingredients until smooth. Pour into crust.
3. Bake at 325° for 45 to 50 minutes or until puffy and golden. Cool completely on a wire rack (about 1 hour). Chill until ready to serve. Serve with Tipsy Berries.
4. *Chocolate graham crackers may be substituted.
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