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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

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  1. 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.
  2. Press mixture into a 10-inch glass flan dish, making sure you press well into the corners and the crust is evenly dispersed.
  3. Set in the freezer compartment for a few minutes while making the filling.
  4. In a large mixing bowl, whisk the cream until stiff.
  5. Thoroughly wash and dry the beaters.
  6. Separate the white of the egg from the yolk and place the white in a small bowl.
  7. Whisk the white until soft peaks form and you can tip the bowl upside down without the white falling out.
  8. Stir whiskey and honey into the cream with a metal spoon.
  9. Fold in the egg white and pour the mixture over the chilled graham cracker crust.
  10. 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.