Whiskey Pie with Tipsy Berries

This simple pie is a whole lot tasty and just a little bit boozy. Want to take it up a notch? Use chocolate graham crackers for a decadent twist on the crust. Offer with a scoop of vanilla ice cream, and, to save time, you can simply top with a mix of your favorite fresh summer fruit.

By Elizabeth Karmel

Gallery

Credit: Hector Sanchez

Recipe Summary

total:
3 hrs 25 mins
active:
15 mins
Yield:
Makes 8 servings
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Ingredients

Directions

  • 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°.

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  • 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.

  • 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.

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