Bourbon Cream Pie And Cornmeal Crust Recipe – a delicious recipe with flour, cornmeal, salt, vegetable shortening, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1012
kcal
Calories
63
g
Fat
94
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 c. flour, 1/2 c. cornmeal, 1/2 teaspoon salt, 1/2 c. vegetable shortening, lard or possibly butter, and more.
Yes, Bourbon Cream Pie And Cornmeal Crust Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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