Bourbon Cream Pie And Cornmeal Crust Recipe

• 1 c. flour
• 1/2 c. cornmeal
• 1/2 teaspoon salt
• 1/2 c. vegetable shortening, lard or possibly butter
• 1/4 c. ice water
• 1/2 c. sugar
• 3 tbsp. flour
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 1/4 c. lowfat milk or possibly heavy cream
• 3 slightly beaten egg yolks
• 1 tbsp. melted butter
• 4-6 tbsp. good bourbon

1. Put in bowl 1 c. flour, cornmeal and 1/2 tsp.
2. salt.
3. Cut in 1/2 c. shortening till it has the look of coarse cornmeal.
4. Sprinkle the water into mix.
5. Pat into roll.
6. Roll to fit an 8 inch pie tin.
7. Line with foil and weight down.
8. Bake 10 min in a 425 degree oven.
9. Reduce heat to 350 degrees and bake 8-10 min more.
10. In a double boiler put the sugar, 3 Tbsp.
11. flour, cornstarch and 1/4 tsp.
12. salt.
13. Gradually add in lowfat milk or possibly heavy cream then stir in egg yolks and melted butter.
14. Stir constantly till thickened and smooth (about 5-7 min).
15. Remove from heat.
16. Stir in bourbon and cold.
17. Pour into pie shell.
18. Chill.
19. Top with whipped cream to serve.

flour, cornmeal, salt, vegetable shortening, water, sugar, flour, cornstarch, salt, milk, egg yolks, butter, good bourbon

Taken from cookeatshare.com/recipes/bourbon-cream-pie-and-cornmeal-crust-31424 (may not work)