LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
For the crust:
1 ¼ cup finely crushed gingersnap cookies
5 tbls unsalted butter, melted
2 tbls sugar
Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and sides of a 9-inch pie pan to form crust. Bake 8 minutes or until crust begins to brown. Cool on wire rack.
For the filling:
2 (14 oz) cans sweetened condensed milk
¼ cup fresh lemon juice
¼ cup fresh lime juice
2 tbsp plus 2 tsp Jack Daniel TN Whiskey
1/3 cup sour cream
2 tsp grated lemon and lime peel
Whisk sweetened condensed milk, juices, whiskey and sour cream in large bowl until blended. Stir in grated peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on rack.
For the topping:
½ pint (one cup) heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla
Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top cooled pie with mixture. Chill at least 1 hour before serving. Best served the same day.
Yield: 8 pieces of pie
Note: nice to garnish each slice with lemon or lime slice twisted to stand up... ENJOY!
