Whiskey Cream Pie Recipe

4 Tablespoons Butter
1 Tablespoon Maple Syrup
1/2 Pound Graham Crackers, Finely Crushed
8 Ounces Heavy Cream
1 Large Egg (at Room Temperature)
1/3 Cup Runny Honey
2 Tablespoons Scotch Whiskey
3 Tablespoons Peeled, Sliced Almonds

in A Medium-size Heavy Saucepan, Melt Butter Over Low Heat; Remove From Heat, Then Add Maple Syrup And Crumbs. Mix Well With A Wooden Spoon. Press Mixture Into A 10-inch Glass Flan Dish, Making Sure You Press Well Into The Corners And The Crust Is Evenly Dispersed. Set In The Freezer Compartment For A Few Minutes While Making The Filling.

in A Large Mixing Bowl, Whisk The Cream Until Stiff. Thoroughly Wash And Dry The Beaters. Separate The White Of The Egg From The Yolk And Place The White In A Small Bowl. Whisk The White Until Soft Peaks Form And You Can Tip The Bowl Upside Down Without The White Falling Out. Stir Whiskey And Honey Into The Cream With A Metal Spoon. Fold In The Egg White And Pour The Mixture Over The Chilled Graham Cracker Crust. Spread Almonds On A Baking Sheet And Place Under The Broiler For A Few Minutes, Turning To Brown Them. When They Are Cool, Sprinkle Them Over The Pie And Refrigerate For At Least 1 Hour.