Who wouldn’t want this yummy summer pie? Who doesn’t love pie? I’m sure it’s just as good sans the al-kee-hol.

Whiskey Pie With Tipsy Berries

  • 1 2/3 cups finely crushed graham cracker crumbs*
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 3 large eggs, beaten
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • Pinch of freshly grated nutmeg
  • Tipsy Berries – see below

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a 9-inch pie plate. Bake 10 to 12 minutes or until fragrant. Cool completely on a wire rack (about 30 minutes). Reduce oven temperature to 325°.

Whisk together flour and 1 cup sugar. Whisk in eggs until sugar is dissolved. Whisk in buttermilk and next 5 ingredients until smooth. Pour into crust.

Bake at 325° for 45 to 50 minutes or until puffy and golden. Cool completely on a wire rack (about 1 hour). Chill until ready to serve. Serve with Tipsy Berries.

Tipsy Berries:

  • 1 (16-oz.) container fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/4 cup shaved fresh coconut
  • 2 tablespoons bourbon
  • 2 teaspoons sugar

Stir together strawberries, blueberries, raspberries, coconut, bourbon, and sugar. Let stand 30 minutes. Serve with a slotted spoon.

*Chocolate graham crackers may be substituted.