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Moonshine Pie

Moonshine Pie

Oxmoor House JANUARY 1984

  • Yield: one 9-inch pie


  • 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.


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Moonshine Pie recipe