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.**
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.