Recipe: Mae Murriell's Jack Daniels Pie

MAE MURRIELL'S JACK DANIELS PIE

FOR THE CRUST:
1/2 cup flour
1/8 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten light and fluffy
2 squares (1 oz each) unsweetened chocolate, melted
1/2 tsp vanilla
1 cup chopped nuts
FOR THE FILLING:
3 eggs, beaten light and fluffy
1 1/2 cups sugar
1/3 cup plus 2 tbsp flour
1/4 tsp salt
3 cups milk, scalded
3 tbsp butter
3 to 4 tablespoons Jack Daniels Black Label Whiskey
FOR THE TOPPING:
sweetened whipped cream
German's sweet chocolate, grated

TO MAKE THE CRUST:
Preheat oven to 325 degrees F. Grease and lightly flour a 13x9x92-inch baking pan.

Sift 1/2 cup flour, baking powder, and 1/8 teaspoon salt together. Set aside.

Mix 1/2 cup softened butter butter, 1 cup sugar, and 2 beaten eggs in small bowl on medium speed of mixer. Add melted chocolate and vanilla. Add sifted mixture and fold in nuts. Pour into prepared pan.

Bake 20 minutes at 325 degrees F.

TO MAKE THE FILLING:
Beat 3 eggs until fluffy. Add 1 1/2 cups sugar mixed with 1/3 cup plus 2 tablespoons flour 1/4 teaspoon and salt. Stir in scalded milk. Cook in double boiler until mixture thickens.

Add 3 tablespoons butter. Remove from heat and add Jack Daniels. Cool.

Pour cooled filling into cooled crust. Top with sweetened whipped cream and grated chocolate on top. Chill several hours before serving.

Adapted from source: Newspaper Clipping