Sambuca Pie
- 2 eggs
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1 quart milk
- 1 teaspoon vanilla
- 1 to 1 1/2 cups Sambuca (anise-flavored liqueur)
- 1 (11-ounce) box Social Tea Biscuits
- 1 (9-inch) graham cracker pie crust
- 1 container nonpareil multi colored sprinkles
- 1 chocolate bar (like Hersheys)
- To prepare the custard, whisk together the eggs, sugar and cornstarch in a medium saucepan.
- Add the milk in a slow stream while whisking constantly over medium heat.
- Continue whisking or stirring until the mixture just begins to boil.
- Remove from heat and add the vanilla, stirring well.
- Working quickly while the custard is hot, assemble the pie.
- Pour the Sambuca into a flat bottomed bowl.
- Spread a layer of custard in the bottom of the pie crust.
- Dip the Social Tea Biscuits individually into the Sambuca turning to coat both sides.
- Place a layer of biscuits on the hot custard, breaking the biscuits if necessary to fill in any large gaps.
- Continue layering custard and biscuits ending with custard (it's about 3 layers of custard to 2 layers of biscuits).
- You will not use the whole box.
- Top the pie with a generous splatter of sprinkles.
- Using a vegetable peeler, place long curls of chocolate on top as well, if desired.
- Chill pie without cover until set, about 45 minutes.
- Variations: By changing the flavors of liqueur, cookies and/or custard many different but equally delicious pies can be created.
- A Frangelico-flavored pie in a prepared chocolate crumb crust is great!
- Use chocolate wafers and chocolate cookies and it tastes like a Bacci hazelnut candy.
- The combinations are limited only by your imagination and the contents of your liqueur cabinet!
eggs, sugar, cornstarch, milk, vanilla, tea, graham cracker pie crust, sprinkles, chocolate
Taken from www.foodnetwork.com/recipes/sambuca-pie-recipe.html (may not work)