|
Crust
1 box chocolate
wafers, crushed
1/4 cup butter
Mix wafers and butter
together
and press into 9-inch pan.
(You may use the
Keebler
chocolate crust instead) |
Filling
21 marshmallows, not miniature
1 cup evaporated milk
1 cup
heavy cream
3 tablespoons or more bourbon
(Herdcine does
not measure the
bourbon, she just pours till it
seems
right.) |
In a saucepan, heat marshmallows
and milk until the marshmallows
melt and the mixture is smooth. Don't burn or
boil.
Whip the cream until stiff peaks form. Add to cooled marshmallow
mixture.
Add bourbon and pour into pie
crust.
Refrigerate approximately 4 hours or until set. Top
with
whipped cream and chocolate crumbs.
"This is one of our
favorites during the holiday season," May said.
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