Moonshine Pie

Recipe from

Oxmoor House


1 cup firmly packed light brown sugar, divided
1/4 cup plus 1 tablespoon all-purpose flour
Dash of salt
1 1/4 cups milk
2 eggs, separated
2 tablespoons butter or margarine
1 tablespoon bourbon
(9-inch) coconut piecrust
Flaked coconut, toasted


Combine 3/4 cup sugar, flour, and salt in top of a double boiler; add milk, stirring well. Cook over boiling water, stirring constantly, 20 minutes or until thickened.

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth hot mixture into yolks; add to remaining hot mixture. Cook 15 minutes over boiling water, stirring frequently. .Remove from heat; stir in butter and bourbon. Cool.

Beat egg whites (at room temperature) until foamy; gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into custard mixture; spoon filling into coconut piecrust. Sprinkle with toasted coconut. Chill until set.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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