BOURBON CREAM PIE AND CORNMEAL CRUST 1 c. flour 1/2 c. cornmeal 1/2 tsp. salt 1/2 c. vegetable shortening, lard or butter 1/4 c. ice water 1/2 c. sugar 3 tbsp. flour 1 tsp. cornstarch 1/4 tsp. salt 1 1/4 c. milk or heavy cream 3 slightly beaten egg yolks 1 tbsp. melted butter 4-6 tbsp. good bourbon
Put in bowl 1 cup flour, cornmeal and 1/2 teaspoon salt. Cut in 1/2 cup shortening until it has the look of coarse cornmeal. Sprinkle the water into mixture. Pat into roll. Roll to fit an 8 inch pie tin. Line with foil and weight down. Bake 10 minutes in a 425 degree oven. Reduce heat to 350 degrees and bake 8-10 minutes more. In a double boiler put the sugar, 3 tablespoons flour, cornstarch and 1/4 teaspoon salt. Gradually add milk or heavy cream then stir in egg yolks and melted butter. Stir constantly until thickened and smooth (about 5-7 minutes). Remove from heat. Stir in bourbon and cool. Pour into pie shell. Refrigerate. Top with whipped cream to serve. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
