

In a medium bowl, mix the graham cracker crumbs with the sugar.
Add the melted butter, and mix well.
Press the graham cracker mixture into a pie plate, and refrigerate for about a half hour.
Now, the filling! Melt the butter in a medium saucepan over low heat.
Add 1/2 cup of the heavy cream, and stir until the brown sugar and butter are dissolved.
Stir in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
Remove from heat, and let cool until lukewarm. I find this only takes about 10 minutes.
Mix together the cornstarch and water, and pour it into the pudding mixture.
Remove from heat, and stir in the whiskey and vanilla.
Pour the pudding mixture into the chilled pie crust.
Cover with plastic wrap and chill for at least two hours.
Add the sugar and vanilla to the cream while it's whipping. It's ready when soft peaks form. Yum.
I'm stating the obvious, but remove the pie from the fridge and take off the plastic wrap.
If you want, garnish with a little shaved chocolate. I just took the carrot peeler to a Hershey bar.
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