Weidmann's Bourbon Pie

Recipe from

Oxmoor House


1 cup evaporated milk, scalded
21 large marshmallows
1/4 cup bourbon
1 cup whipping cream, whipped
1 (9-inch) chocolate wafer piecrust
Additional whipped cream
Grated chocolate


Combine milk and marshmallows in a heavy saucepan. Cook over low heat, stirring constantly, until marshmallows melt. Do not let mixture boil. Stir in bourbon. Cool mixture completely.

Fold in 1 cup whipped cream. Pour mixture into piecrust. Chill at least 4 hours or overnight. Garnish with additional whipped cream and grated chocolate before serving.