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Whiskey Cream Pie
4 tablespoons butter
1 tablespoon maple syrup
1/2 pound graham crackers, finely crushed
8 ounces heavy cream
1 large egg (at room temperature)
1/3 cup runny honey
2 tablespoons Scotch whiskey
3 tablespoons peeled, sliced almonds
In a medium-size heavy saucepan, melt butter over low heat; remove from heat, then add maple syrup and crumbs. Mix well with a wooden spoon.
Press mixture into a 10-inch glass flan dish, making sure you press well into the corners and the crust is evenly dispersed.
Set in the freezer compartment for a few minutes while making the filling.
In a large mixing bowl, whisk the cream until stiff.
Thoroughly wash and dry the beaters.
Separate the white of the egg from the yolk and place the white in a small bowl.
Whisk the white until soft peaks form and you can tip the bowl upside down without the white falling out.
Stir whiskey and honey into the cream with a metal spoon.
Fold in the egg white and pour the mixture over the chilled graham cracker crust.
Spread almonds on a baking sheet and place under the broiler for a few minutes, turning to brown them. When they are cool, sprinkle them over the pie and refrigerate for at least 1 hour.
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