I’ll Pi You Another Round (Amaretto Moonshine Custard Pie)

Last year for Pi Day, the Old Forge Distillery asked me if I was making anything, so I came up with a Bourbon Cherry Pie. This year I thought I would try out their new Amaretto Moonshine and their Praline’s & Cream. Wow, what a flavor combo these two made. The moonshine is in the pie and I used the cream to infuse the whipped cream. Of course, I used their vodka to make the pie crust. So once again, this is a 3 - 1/4ths (3.14, pi, get it? lol). I hope you give it a try, and remember, this is for adults only, but you can always make this without any alcohol if you prefer. Instead of the alcohol, just check out my other recipes for whipped cream and pie crust, and for the custard, simply use a couple of tablespoons of your favorite flavoring.

Yield 8

Author The Appalachian Tale Jimmy Proffitt

Prep time

30 Min

Cook time

60 Min

Total time

1 H & 30 M

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Amaretto Moonshine Custard Pie

This one is just for the adults! Amaretto moonshine, combined with browned butter, gives this custard pie a sweet, warm, and nutty flavor. Top it with Pralines & Cream Whipped Cream, and you've got a slice of heaven.

Ingredients

Custard Filling

• 1 stick of butter, browned and cooled
• 1 1/4 cups white granulated sugar
• 1/4 cup Old Forge Distillery Amaretto Moonshine
• 4 whole large eggs
• 2 tablespoons of cornstarch
• 1 cup heavy cream
• 1 vodka pie crust (recipe here)
• Pralines & Cream Whipped Cream (recipe here)

Instructions

1. In a microwave-safe measuring cup (3-4 cup size) cook the stick of butter on high in the microwave for 3-4 minutes. It’s important to use a large measuring cup or microwaveable bowl because the butter will foam up as it cooks and you don’t want it running over. Also, be very careful, the measuring cup will be very hot. Let the browned butter cool until soft set. It is browned when it changes to an amber color and has a nutty aroma.
2. In a mixing bowl or stand mixer, cream the sugar and browned butter for 3-4 minutes. Stream in the moonshine as it continues to cream. Add one egg at a time, incorporating each before adding another.
3. Pour 1/4 cup of the heavy whipping cream into a measuring cup and add the 2 tablespoons of cornstarch. Stir until the cornstarch is well combined, then fill with the remaining cream to reach 1 cup. Stream the cream/cornstarch mixture into the custard batter until well incorporated.
4. Pour the custard batter into a prepared pie crust and bake at 350 for 55-60 minutes. Let the pie cool completely before serving. Top with whipped cream. (See recipe for Pralines & Cream Whipped Cream).

Nutrition Facts

Calories

487.87

Fat (grams)

30.41

Sat. Fat (grams)

16.72

Carbs (grams)

46.8

Fiber (grams)

0.55

Net carbs

46.24

Sugar (grams)

34.6

Protein (grams)

5.46

Sodium (milligrams)

222.4

Cholesterol (grams)

157.56

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