Whiskey Pie with Tipsy Berries Anyone ?

Prep / Total time : 3 hours  15 minutes        Serves 8

Offer with a scoop of vanilla ice cream, and, to save time, you can simply top with a mix of your favorite fresh fruit.

One bite of this must-try treat and you'll soon find yourself head-over-heels in love. Another slice, anyone?
 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 
4                    tablespoons bourbon
1                    teaspoon vanilla extract
1/8                 teaspoon sea salt
                     **Pinch of freshly grated nutmeg **
Tipsy Berries (recipe below)

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.
**Chocolate graham crackers may be substituted.**

                                 Tipsy Berries

Makes 2-1/2 cups

Tipsy Berries are a summery spin on ambrosia. They are easy and elegant to prepare and add a fresh color to our Whiskey Pie.

 

1                     (16-oz.) container fresh strawberries, sliced

1                     cup fresh blueberries ( or berries of your choice) 1/2                  cup fresh raspberries 

1/4                  cup shaved fresh coconut

2                     tablespoons bourbon

2                     teaspoons sugar

Stir together strawberries, blueberries, raspberries, coconut, bourbon, and sugar. Let stand 30 minutes. Serve with a slotted spoon.