Irish Whiskey Pie

• 1/2 cups Evaporated Milk
• 1/4 cups Cornstarch
• 1/2 teaspoons Salt
• 5 whole Egg Yolks
• 6 Tablespoons Unsalted Butter
• 1 cup Light Brown Sugar
• 2 cups Homogenized Milk
• 1 ounce, fluid Irish Whiskey
• 1 whole Cooked Pie Shell, Cooled

1. In a medium-sized bowl whisk together evaporated milk, cornstarch and salt. Add egg yolks one at a time, whisking until combined after each addition. Set aside.
2. In a medium-sized saucepan, melt butter over moderate heat. Add brown sugar and allow to bubble slightly. Slowly whisk in milk.
3. Add egg mixture slowly, whisking constantly. Bring back to a boil while whisking the mixture.
4. Once the mixture is boiling, let it cook while stirring for approximately one minute or until thick. Remove from heat and stir in whiskey.
5. Pour into a cooled pie shell and cover with plastic wrap. Place in the fridge and let set for four hours.
6. You may serve the pie with whipped cream if you wish, but I find it so rich that I like to eat it au naturale.

milk, ubc, salt, egg yolks, butter, light brown sugar, milk, pie shell

Taken from tastykitchen.com/recipes/desserts/irish-whiskey-pie/ (may not work)