Whiskey Pie with Tipsy Berries

Southern Living
Whiskey Pie with Tipsy BerriesRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett


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.
Makes 8 servings


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1 2/3 cups finely crushed graham cracker crumbs*
3 tablespoons sugar
1/4 cup butter, melted
2 tablespoons all-purpose flour
1 cup sugar
3 large eggs, beaten
1 cup buttermilk
1/2 cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/8 teaspoon sea salt
Pinch of freshly grated nutmeg


Hands-on: 15 Minutes
Total: 3 Hours, 25 Minutes

1. 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°.

2. 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.

3. 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.

Created date

April 2013